Spicy Korean Noodle Soup Recipes

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SPICY KOREAN BEEF NOODLES



Spicy Korean Beef Noodles image

One pan spicy Korean beef noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you'll have ready in just 30 minutes.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 13

about 1 pound flank steak
2 tablespoons oil
4 tablespoons gochujang ((Korean chile paste found in the Asian section of most grocery stores- see note))
2 tablespoons thinly sliced green onions
2 tablespoons soy sauce
2 tablespoons rice vinegar
4 teaspoons minced garlic
1 teaspoon ground ginger
1 tablespoon sesame oil
4 teaspoons sugar
2 packages beef ramen, including seasoning + 1 ½ cups water
½ white onion (thinly sliced)
½ cup sliced mushrooms

Steps:

  • In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
  • Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
  • Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
  • Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

Nutrition Facts : Calories 487 kcal, Carbohydrate 39 g, Protein 31 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1433 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

DAKGAEJANG (SPICY CHICKEN SOUP WITH SCALLIONS)



Dakgaejang (Spicy Chicken Soup with Scallions) image

A simple and easy spicy chicken soup with scallions!

Provided by Hyosun

Number Of Ingredients 11

1 pound chicken breast or thigh (fat removed)
1/4 medium onion
1 scallion
4 to 5 garlic cloves
3 to 4 scallions (1 or 2 if using the large variety, cut into 2-inch pieces)
1 tablespoon sesame oil
1 tablespoon gochugaru
1/2 tablespoon soup soy sauce
1 teaspoon minced garlic
salt and pepper
1 large egg (lightly beaten)

Steps:

  • Add the chicken breast, onion, scallion, and garlic to a medium size pot along with 5 cups of water. Bring it to a boil over high heat. Reduce the heat to medium low. Cover, and continue to boil for about 7 to 8 minutes.
  • Turn the heat off and remove the chicken to a bowl. Strain the broth into another bowl, remove any visible fat and discard the aromatic vegetables. When cool enough to handle, remove the skin and bones if any, shred the chicken and season with salt and pepper.
  • In the same pot, heat the sesame oil until hot (but not smoking hot) over low heat. Add the chili pepper flakes and turn the heat off. Stir gently until the oil turns red and the chili pepper flakes become pasty. Do not burn the flakes. Mix in the soup soy sauce and garlic.
  • Add the broth to the pot, and bring it to a boil. Add the meat and scallions into the stock. Continue to boil for an additional 3 - 4 minutes. Add salt and pepper to taste. Gently drizzle the egg over the soup before turning off the heat. Do not stir. Serve with a bowl of rice.

KOREAN SPICY BEEF SOUP (YUKAEJANG)



Korean Spicy Beef Soup (Yukaejang) image

Yukgaejang is a hearty Korean soup that warms you from your lips to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy.

Provided by Naomi Imatome-Yun

Categories     Dinner     Lunch     Entree     Soup

Time 1h

Yield 6

Number Of Ingredients 13

1 pound brisket
4 quarts water
2 bundles scallions, cut into thirds
1 cup bean sprouts
3/4 cup dried fernbrake (gosari, or bracken fiddleheads, presoaked)
2 tablespoons garlic, minced
2 tablespoons sesame oil
2 teaspoons red pepper powder (gochugaru)
2 tablespoons red pepper paste (gochujang)
2 teaspoons soy sauce
1 teaspoon black pepper
2 eggs, beaten
Optional: 1 cup cooked glass noodles

Steps:

  • Gather the ingredients.
  • In a large pot, bring brisket and about 4 quarts of water to a boil.
  • Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
  • Remove the meat from the broth but keep the broth in the pot.
  • When it's cool enough to handle, hand-shred the beef with the grain.
  • In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
  • Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
  • Add seasoned ingredients to the broth and bring to a boil.
  • Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
  • Swirl the beaten eggs into the soup.
  • Add noodles, if using, and turn off heat.

Nutrition Facts : Calories 373 kcal, Carbohydrate 19 g, Cholesterol 142 mg, Fiber 9 g, Protein 31 g, SaturatedFat 7 g, Sodium 206 mg, Sugar 1 g, Fat 21 g, ServingSize 6 Servings, UnsaturatedFat 0 g

SPICY KOREAN CHICKEN SOUP | MARION'S KITCHEN



Spicy Korean Chicken Soup | Marion's Kitchen image

Who doesn't love a comforting chicken soup? This freezer-friendly version is spiced up with some epic Korean flavours and features silky smooth tofu, too. Tone down the heat by reducing the kimchi and chilli paste, and amp up the veggie action by adding whatever greens you have in the fridge.

Provided by Bee

Yield 6

Number Of Ingredients 13

1 tsp vegetable oil
6 chicken thigh fillets
1 onion, sliced
4 garlic cloves, finely chopped
1 tbsp finely grated ginger
2 carrots, cut into bite-sized pieces
6 cups chicken stock
500g (1 lb) cabbage kimchi (use the juice and the cabbage)
2 tbsp gochujang*
2 tbsp soy sauce
300g (0.66 lb) medium-firm tofu, cut into 2cm cubes
2 tsp sesame oil
finely sliced spring onion (scallions), to serve

Steps:

  • Step 1.Heat the vegetable oil in a large heavy-based saucepan over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side. Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.
  • Step 2.Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce. Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.
  • Step 3.Season the soup to taste with extra salt if needed. Gently stir through the tofu and simmer for 2 minutes to warm through the tofu. Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.
  • Notes: - Kimchi is a spicy and sour fermented Korean side dish often made from cabbage. Find it in the fridge section of Asian grocery stores.
  • - Gochujang is a Korean chilli paste available from Asian grocery stores. If unavailable simply leave it out of the recipe and add a teaspoon of sweet paprika for added colour and chilli flakes for additional spice.
  • Tips & Tricks: - The kimchi, kimchi juice and gochujang are all spicy ingredients. To make a milder soup reduce the quantities of these.
  • - This soup freezes well. If making the soup to freeze, leave out the tofu and add it in once the soup it is defrosted and ready to serve.
  • - You can load up this soup with extra vegetables like potatoes, pumpkin, spinach and green beans.

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

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.

SPICY KOREAN NOODLE SOUP



SPICY KOREAN NOODLE SOUP image

Categories     Chicken

Yield 4 bowls

Number Of Ingredients 16

1 gallon water
1 skinless whole chicken breast (bone in or boneless)
1 pound noodles
1 medium zucchini, grated or cut into thin strips
salt
freshly ground black pepper
seasoned soy sauce *
Seasoned soy sauce:
makes about 1/2 cup
1/4 cup soy sauce
1 green onion, chopped
2 cloves garlic, minced
1 tablespoon Asian sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon Korean chile powder
1/2 teaspoon freshly ground black pepper (optional)

Steps:

  • Seasoned Soy Sauce: combine the soy sauce, green onion, garlic, sesame oil, sesame seeds, chile powder and black pepper (if using) in a small bowl. if serving as a dipping sauce, divide among small individual bowls. leftovers can be stored in the fridge in a sealed container for about 1 week. Soup: Measure the water into a large pot and bring to a boil. Add the chicken and boil over medium heat until thoroughly cooked, 20 to 25 minutes. Carefully remove the chicken and let cool. Add the noodles and zucchini to the boiling water and cook until the noodles are chewy, about 5 minutes. Remove from the heat and add salt and pepper to taste. Divide the noodles and broth among 4 large bowls. Shred or cut the chicken into thin strips and add to the bowls. Serve immediately with seasoned soy sauce. Add the seasoning as you eat.

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