Description
A spicy and flavorful noodle soup featuring gochujang and various toppings for a delightful meal.
Ingredients
Scale
- 1 clove garlic, finely minced
- 1 stalk green onion, diced (white and green parts separated)
- 1 teaspoon sugar
- 1 tablespoon gochujang (Korean red chilli paste)
- 2 tablespoons oyster sauce
- 0.5 tablespoon light soy sauce
- 0.5 tablespoon rice vinegar
- 360 millilitres chicken, beef, or vegetable broth
- 1 portion wheat noodles, cooked and drained
- 1 jammy or hard-boiled egg, halved
- Sesame seeds, to garnish
- Chilli oil, for drizzling
Instructions
- Boil the noodles according to package instructions until tender. Drain well and set aside.
- Place minced garlic, diced green onion (both white and green parts), and sugar in a heatproof bowl.
- Heat 1 tablespoon neutral oil in a saucepan over high heat until smoking hot, about 1–2 minutes. Immediately pour the oil over the garlic, green onion, and sugar mixture.
- Add gochujang, oyster sauce, light soy sauce, and rice vinegar to the bowl. Stir thoroughly to combine.
- Pour the hot broth into the bowl, mixing well to create a cohesive soup base.
- Add the cooked noodles to the soup. Top with halved egg, sesame seeds, sliced green tops of spring onion, and a drizzle of chilli oil. Serve immediately while hot.
Notes
- This soup can be tailored to your spice preference by adjusting the amount of gochujang.
- For a vegetarian version, use vegetable broth and skip the oyster sauce or replace it with a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 180mg