Best 3 A Spicy Korean Noodle Soup Recipes

Dive into the fiery depths of Korean cuisine with our tantalizing spicy Korean noodle soup. This delectable dish, known as "Jjolmyeon," is a symphony of flavors that will awaken your senses and leave you craving more. This savory soup is made with chewy wheat noodles swimming in a rich and spicy broth, ignited with gochujang (Korean chili paste), gochugaru (Korean chili powder), and a symphony of other aromatic spices.

Topped with an array of vibrant ingredients, this noodle soup is a feast for the eyes as well as the palate. Thinly sliced beef, crunchy cucumber, refreshing radish, and a burst of sesame seeds dance atop the noodles, adding texture and depth to every bite. As you slurp up the noodles, the heat of the broth builds, complemented by the cooling crunch of the vegetables, creating a harmonious balance. The recipe includes variations for both a traditional and a vegetarian version of the soup, ensuring that everyone can savor its fiery embrace. Get ready to embark on a culinary adventure with our authentic and easy-to-follow recipe for this Korean noodle soup guaranteed to leave a lasting impression.

Here are our top 3 tried and tested recipes!

A SPICY KOREAN NOODLE SOUP

A Spicy Korean Noodle Soup image

An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation

Provided by Panda Chef

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chopped cabbage or 1 cup kale
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
4 cups chicken stock (my favorite, but use what you want)
1/2 a scallion, chopped (optional)
3 dried japanese chilies (optional)
1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
2 eggs, Beaten
8 ounces maifun noodles (or any rice noodle you please)
6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

Steps:

Begin boiling noodles (or if you prefer, finish boiling these first).
Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
Immediately add the chicken soup stock and bring to boil.
Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
Bring back to a simmer.
Beat Egg, then stream into soup.
After 15 minutes add in noodls.
Finally, add tofu or shrimp.
Top with Scallions and Salt and Pepper as desire.

KOREAN BEEF NOODLE SOUP

Korean Beef Noodle Soup image

This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.

Provided by Anita Lo

Categories main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 1/2 pounds beef brisket, preferably fatty
kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon sugar
2 cloves garlic, finely chopped
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 small onion, sliced
3 cloves garlic, finely chopped
2 tablespoons Korean red pepper flakes (gochugaru), found in Asian specialty markets or online
8 cups water
8 dried anchovies (iriko), or substitute with extra fish sauce, to taste
1 sheet kombu, edible seaweed found at Asian specialty markets, Whole Foods or online. Rinse first
3 scallions, white parts only, halved lengthwise
3 tablespoons fish sauce
2 tablespoons soy sauce
sugar
kosher salt
Freshly ground black pepper
1 medium daikon radish, sliced
1 medium zucchini, sliced
2 packages frozen udon noodles, about 1 pound
1/2 cup scallions, green parts only, thinly sliced

Steps:

Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.

SPICY KOREAN SHRIMP AND VEGGIE NOODLE SOUP

Spicy Korean Shrimp and Veggie Noodle Soup image

Spicy goodness that's healthy too.

Provided by barbara lentz @blentz8

Categories Vegetable Soup

Number Of Ingredients 11

Ingredients

1/4 cup(s) gochujang korean chili paste
2 tablespoon(s) each soy sauce, lemon juice, minced garlic,and minced ginger
1/4 cup(s) brown sugar
8 ounce(s) dry rice noodles
1 tablespoon(s) oil
2 small shallots chopped
4 - green onions chopped
1 medium carrot cut into matchsticks
2 - baby bok choy chopped
4 cup(s) chicken broth
8 ounce(s) uncooked shrimp peeled and devieined

Steps:

Mix the first six ingredients together and set aside. Cook the noodles according to package directions. Drain and set aside.
Add oil to a large skillet or wok. Saute the shallots, carrots, green onions and bok choy. Add the chicken stock and the Spicy sauce. Bring to a boil. Reduce to a simmer and add the shrimp. Cook 2 minutes. Remove from heat.
Place noodles in a bowl. Ladle the soup over the noodles. Enjoy

Tips:

Use quality ingredients: Fresh vegetables, flavorful broth and high-quality noodles are essential for a delicious spicy Korean noodle soup. Opt for organic or locally grown vegetables and use a good quality broth or stock.
Customize your spice level: The amount of gochugaru (Korean chili powder) in the recipe can be adjusted to your desired spice level. Start with less gochugaru and add more to taste.
Don't overcook the noodles: Cook the noodles according to the package instructions, usually just a few minutes. Overcooked noodles become mushy and lose their texture.
Garnish generously: A variety of garnishes such as green onions, sesame seeds, and kimchi add color, flavor and texture to the soup. Don't skip them!
Serve immediately: Spicy Korean noodle soup is best enjoyed fresh and hot. Leftovers can be stored in the refrigerator for a few days, but the noodles may become soggy.

Conclusion:

Spicy Korean noodle soup is a flavorful and satisfying dish that is perfect for a quick and easy meal. With its bold flavors and customizable spice level, it's a surefire hit with people of all ages. So next time you're craving something spicy and comforting, give this recipe a try. You won't be disappointed!

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