Spicy Korean Noodle Soup with Kimchi
This spicy Korean noodle soup is a fast, satisfying meal made with kimchi, gochujang, fresh vegetables, and springy egg noodles. The broth is deeply savory with a gentle tang and just enough heat to warm you up. It is an easy weeknight soup that tastes like it simmered much longer than it did.
Servings2 Portions
Prep Time5 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- thin fresh egg noodles200 g
- chicken stock/broth4 cup
- choi sum4 stalk
- carrot1
- fresh ginger2 slice
- garlic1 clove
- cabbage kimchi0.7 cup
- kimchi juice2 tbsp
- gochujang3 tbsp
- light soy sauce2 tbsp
- fish sauce2 tsp
- Chinese cooking wine1 tbsp
- sesame oil1 tsp
- green onions0.3 cup
Step-by-Step Instructions
01
In a medium saucepan, combine the chicken stock, kimchi, kimchi juice, gochujang, soy sauce, fish sauce, Chinese cooking wine, ginger, and garlic. Bring to a gentle simmer over medium-high heat, then reduce the heat and cook uncovered for 10 minutes to let the flavors develop.
02
Add the choi sum stems and carrot to the broth and simmer for 2 minutes. Stir in the choi sum leaves and cook for 1 minute more, just until wilted. Remove the pan from the heat and stir in the sesame oil.
03
While the broth simmers, cook the egg noodles in a separate pot of boiling water according to the package instructions. Drain well, rinse briefly under cold water to stop the cooking, and shake off any excess water.
04
Divide the noodles between serving bowls. Use tongs or a slotted spoon to arrange the vegetables over the noodles. Remove the ginger and garlic from the broth, then ladle the hot broth over each bowl. Finish with sliced green onions and serve immediately.
Chef's Tips
For a vegetarian version, use vegetable broth and replace the fish sauce with extra soy sauce or a vegetarian fish sauce alternative. Bok choy or napa cabbage can be used instead of choi sum. Store the broth and noodles separately in the refrigerator for up to 2 days so the noodles do not become soft.
