This Korean Noodle Soup is a quick one-pot dish consisting of noodles in a savoury broth with beef, chicken or seafood, and various toppings such as vegetables and sometimes eggs. Stay calm; it's not as spicy as it looks, but the flavour of the gochujang is irresistible.
I am one person who craves soup in the evenings or on a cold, snowy day; if you are like me, this is the recipe you seek and save this to your favourite recipes.
The 2 Key Ingredients
Gochujang: Gochujang is a staple Korean condiment from red chilli pepper powder. It is a thick, spicy, and slightly sweet paste commonly used in Korean cuisine to add flavour and heat to dishes. I love that it is not as spicy as it looks, but this spicy Korean noodle soup's taste, colour, and flavour are outstanding.
Kimchi Soup Base:
Kimchi is a traditional Korean dish made of fermented vegetables. It's known for its tangy, spicy, and umami-rich flavour profile. I used the Kimchi Noodles Packet in this recipe, which has a Kimchi soup base and some dried cabbage. You can also use the store-bought fresh Kimchi and use some of the juice and cabbage.
Other Ingredients
- Seafood: Fish, scallops, and shrimps. This adds flavour to the noodle soup. You can use any seafood or even chicken.
- Broth: Any broth will work. I used low-sodium chicken broth. I highly recommend low-sodium broth because other ingredients are salty.
- Condiments: Fish sauce and soy sauce add salt and flavour. Do not use dark soy sauce. Use light or regular soy sauce.
- Noodles: I used the Kimchi Noodles with the soup base and some dried kimchi cabbage in the pack.
- Garlic and Ginger: For deep flavours
- Vegetables: I used Bok Choy. Feel free to use any veggies like carrots. As I mentioned, if you use fresh kimchi, add its juice and cabbage.
- Green Onion and Cilantro to garnish
How to make Korean Noodle Soup
Check the recipe card at the end of this post for a detailed recipe.
Storage
Store in the refrigerator in an airtight container for three days and reheat in the microwave or simmer over medium till well heated.
Korean Noodle Soup
Ingredients
- 4 cups Chicken broth low sodium
- 8 oz Shrimps peeled and deveined
- 125g Scallops
- 1 Pack Kimchi noodles comes with 1 sachet soup base
- 0.5 lb Fish fillets cut into cubes (optional)
- 2 tablespoon Gochujang paste
- 1 tablespoon Light soy sauce
- ½ tablespoon Fish sauce
- 1 tablespoon Sesame oil
- 125 g Bok choy
- 2 stalks Green onion
- 3 stalks Fresh cilantro chopped
- 3 Garlic cloves chopped or sliced
- ½ thumpsize Ginger sliced
If Using Fresh Kimchi or Store Bought
- 2 tablespoon Kimchi juice
- ½ cup Kimchi cabbage
- 250g Noodles egg or ramen noodles
Instructions
- Add the broth to a pot over medium heat.
- Add soy sauce, fish sauce, ginger, garlic, gochujang, seafood, kimchi soup base, and sesame oil. Let it simmer on medium heat for 5-10 minutes. Do not cover the pot.OR add kimchi juice and kimchi cabbage if fresh kimchi is used.
- Cook the noodles in boiling water according to the instructions on the packet. Drain the water and rinse with cold water to stop the cooking process.
- Add the bok choy, cilantro and green onion. Simmer for 2 minutes. Save some green onion for later.
- Pick the ginger and garlic out from the soup.
- Transfer the cooked noodles to a bowl, pour the soup over the noodles and garnish with some green onion.
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