Dinner

Spicy Gochujang Noodle Soup

Name: Spicy Gochujang Noodle Soup
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Korean
Ingredients: 200g noodles (ramen or rice noodles); 1 tablespoon gochujang (Korean chili paste); 1 tablespoon sesame oil; 3 cups vegetable or chicken broth; 1 tablespoon soy sauce; 1 cup sliced mushrooms; 1 cup chopped bok choy; 1 carrot, sliced; 2 green onions, chopped; 1 garlic clove, minced; 1 teaspoon ginger, grated; Optional toppings: boiled egg, sesame seeds, cilantro

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This Spicy Gochujang Noodle Soup is a warm, savory bowl with a bright chili kick and deep umami flavor. It smells of toasted sesame and garlic, tastes spicy and slightly sweet from the gochujang, and feels comforting with tender noodles and crisp bok choy. It comes together fast and makes a satisfying weeknight dinner. For another quick bowl idea, check out this comforting creamy chicken noodle soup if you’re in the mood for a milder option.

Recipe Information

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~480 kcal
Protein: ~14 g
Carbohydrates: ~74 g
Fat: ~12 g
Fiber: ~5 g
Sugar: ~5 g
Sodium: ~950 mg

Why Make This Spicy Gochujang Noodle Soup

This soup is quick, bold, and deeply satisfying. The gochujang adds a sweet-heat complexity you don’t get from plain chili flakes. Textures vary — soft noodles, chewy mushrooms, and crisp bok choy — so every spoonful is interesting. It’s perfect when you want a filling meal that still feels fresh and bright.

How to Make Spicy Gochujang Noodle Soup

Make sure your ingredients are prepped before you start. Toast the sesame oil with garlic and ginger to release aroma. Sauté the vegetables briefly so they keep some bite. Dissolve the gochujang fully into the broth so the heat spreads evenly. Finish with fresh green onions and a soft-boiled egg for richness.

Ingredients:

200g noodles (ramen or rice noodles)
1 tablespoon gochujang (Korean chili paste)
1 tablespoon sesame oil
3 cups vegetable or chicken broth
1 tablespoon soy sauce
1 cup sliced mushrooms
1 cup chopped bok choy
1 carrot, sliced
2 green onions, chopped
1 garlic clove, minced
1 teaspoon ginger, grated
Optional toppings: boiled egg, sesame seeds, cilantro

Directions:

Step 1: Preparation

Heat sesame oil in a medium pot over medium heat. Mince the garlic and grate the ginger so they cook quickly and evenly.

Step 2: Sautéing Aromatics

Add the minced garlic and grated ginger to the hot oil. Sauté for about 1 minute until fragrant and golden at the edges. Stir constantly to avoid burning.

Step 3: Sautéing Vegetables

Add the sliced mushrooms, carrot slices, and chopped bok choy. Sauté for 3–4 minutes until mushrooms soften and bok choy begins to wilt but still has a little crunch.

Step 4: Mixing the Broth

Pour in the broth. Whisk in the gochujang and soy sauce until the paste dissolves and the broth turns a deep reddish color. Bring the pot to a gentle simmer.

Step 5: Cooking the Noodles

Add the noodles and cook according to the package instructions until tender, usually 3–6 minutes depending on the noodle type. Stir occasionally so noodles don’t clump.

Step 6: Finishing and Serving

Taste the broth and adjust seasoning with extra soy sauce for salt or a pinch of sugar if you want more balance. Ladle into bowls and top with chopped green onions, a boiled egg, sesame seeds, and cilantro if using. Serve hot.

How to Serve Spicy Gochujang Noodle Soup

Serve this soup hot in deep bowls. Offer extra gochujang on the side for people who want more heat and lime wedges for a bright acid finish. Pair it with simple sides like steamed dumplings, pickled kimchi, or a crisp cucumber salad to cut the richness.

How to Store Spicy Gochujang Noodle Soup

Refrigerator: Store broth and solids in an airtight container for up to 3 days. Keep noodles separate if possible to avoid sogginess.
Freezer: Broth (without fresh noodles or eggs) freezes well for up to 2 months. Thaw in the fridge overnight and reheat, then cook fresh noodles.
Reheating: Gently reheat on the stove. Add fresh noodles and greens at the end and cook briefly until heated through.

Expert Tips for Perfect Spicy Gochujang Noodle Soup

Dissolve gochujang in a little warm broth before adding it to avoid lumps.
Use ramen noodles for a chewy texture or rice noodles for a lighter bowl.
Toast sesame oil lightly with aromatics to deepen the nutty flavor.
Keep bok choy and green onions bright by adding them late in cooking.
If the soup is too spicy, stir in a teaspoon of sugar or a splash of coconut milk to mellow the heat.

Delicious Variations

Protein boost: Add shredded chicken, sliced beef, or tofu for more protein.
Seafood twist: Stir in cooked shrimp in the last 1–2 minutes of cooking.
Creamy version: Mix in a tablespoon of tahini or coconut milk for a rounder mouthfeel.
Veg-loaded: Add spinach, snap peas, or thinly sliced zucchini for extra vegetables.
Extra smoky: Use toasted sesame oil and a dash of Korean roasted chili flakes (gochugaru) for layered heat.

Frequently Asked Questions

Q: Can I make this vegan?
A: Yes. Use vegetable broth and skip the boiled egg. Ensure your gochujang doesn’t contain fish-based ingredients (most are vegan, but check the label).

Q: Which noodles work best?
A: Ramen-style wheat noodles give a chewy, traditional texture. Rice noodles make a lighter, gluten-free bowl. Cook times differ, so follow package directions.

Q: How spicy is 1 tablespoon of gochujang?
A: Gochujang is mildly to moderately spicy with sweetness. One tablespoon gives a noticeable kick but usually not overwhelming for most people. Adjust to taste.

Q: Can I prepare this ahead of time?
A: You can make the broth and sautéed vegetables ahead and refrigerate for up to 3 days. Cook fresh noodles and reheat the broth just before serving to keep textures good.

Q: My soup tastes flat. How do I fix it?
A: Add a splash of soy sauce for salt, a pinch of sugar or honey for sweetness, or a squeeze of lime for brightness. A little sesame oil at the end boosts aroma.

Q: Can I freeze the whole soup with noodles?
A: It’s best not to freeze cooked noodles. Freeze the broth and vegetables without the noodles, then add fresh noodles after reheating.

Conclusion

This Spicy Gochujang Noodle Soup is fast, flavorful, and flexible — perfect for a quick weeknight meal or a cozy weekend bowl. If you want a slightly different quick spicy noodle idea, check out this helpful 15 minute Spicy Korean Noodle Soup – RecipeTin Eats for more inspiration and variations. Give this recipe a try and tweak the spice and toppings until it feels like your perfect bowl. Enjoy!