The broth gets its flavour from gochujang and kimchi express passes to flavour!
You cant just add a squirt of chilli sauce into aclassic Chinese soup broth.
Hence my excitement over this spicy Asian soup recipe.
Really great spicy Asian soup broths that are easy to make are rare. Normally you need homemade stocks or obscure Asian sauces. So this Spicy Korean soup broth is a gold nugget recipe!
Especially when it passed the highest of all taste-testing-bars: my brother.
Famous in our circles for his tough critique of my recipes read the backstory inChilli Lime Fishfor entertaining proof!
Spice-meter
This soup is undeniably spicy from kimchi and gochujang, but not blow-your-head-off spicy.
Really great spicy Asian soup broths that are easy to make are rare. Normally you need homemade stocks or obscure Asian sauces. So this Spicy Korean soup broth is a gold nugget recipe!
While I declare myself to be able to handle the heat, I actually cant.
But…….shhhhh!!!
Lets keep that secret between the two of us cant have everyone knowing what a chilli-wuss I actually am.
I’ve used egg noodles but you can use any type of noodles you want.
Cant handle spicy food at all?Make myChinese Noodle Soupinstead which has zero chilli it.
You really cant dial down the spiciness in this Korean noodle soup without affecting the flavour.
!More information below.
Kimchi – we use the veg AND juices
Kimchiis a traditional Korean pickle of fermented vegetables packed in tangy, spicy juice.
The cabbage version (the most common bang out) is best in this soup.
The cabbage acts like a mop for the sauce so you get extra flavour in the broth!
Gochujang spicy Korean paste
The sauce is loaded with flavour, dont waste it!
Add it into stir fries or Asian soups for a hit of extra salt and spiciness.
Gochujangis a spicy Korean paste loaded with savory flavour.
Readily available these days in large grocery stores (Asian aisle, not fridge) and Asian stores.
Fish sauce Adds salt into the broth, and more flavour than just plain salt and even soy sauce.
Soy sauce More salt into the broth (just using fish sauce is a little too fishy).
Use either light or all purpose soy sauce.
Not dark soy sauce, the flavour is too strong!
More on different soy sauceshere.
Chinese cooking wine or mirin or dry sherry.
Just a small amount adds depth of flavour and complexity to soups and sauces.
Without, youll notice that the soup is missing something.Substitutewith more fish sauce (see recipe notes).
Ginger and garlic To infuse the broth with flavour.
Soup add-ins
Ive used choy sum and carrots in this soup.
But its one to make your own!
Prevent screen from sleeping
Use whatever cookable vegetables you want.
Korean spicy goodness to the max!
Noodles Use any punch in you want.
This is the prawn pasta in mycookbook– LOVE that they chose the Dozer photo instead of the recipe photo! 😂
I like using thin egg noodles for this dried ones.
But the recipe will work fine with any noodles at all, just prepare according to packet directions.
Choy sum Love using Asian greens for quick-prep recipes.
So quick to chop!
Plus, a good contrast of textures some fresh crunch from the stem and floppiness from the leafy part.
Ive cut it into batons but if you cant be bothered, just slice it on an angle.
It really doesnt matter.
Green onion Fresh garnish!
How to make spicy Korean noodle soup
This recipe has a great efficient flow to it.
Then assemble the soup bowls!
Choy sum cutting Trim the roots off.
Cut into 7cm / 2.5 pieces then separate the stems from the leafy part.
So we put them into the pot right at the end.
Kimchi Measure out 2/3 cups kimchi and 2 tablespoons of kimchi juice.
Press and squeeze the cabbage if needed to extract the juice!
We need it for flavour, so dont be short!
I simmer the kimchi cabbage with the broth ingredients to extract the kimchi juices out of it.
The broth is done, ready to assemble the noodle bowls.
Cook noodlesCook the noodles according to the packet directions while the broth is simmering, then drain.
Assemble Place the noodles in a bowl.
Then ladle over the soup broth and all the add-ins.
Sprinkle with green onions if using then serve!
So I really do hope you try the broth as written one of these days!
