Spicy Gochujang Noodle Soup (10 Minutes) Recipe

If you’ve ever craved a bowl of comfort that’s quick, spicy, and packed full of flavor, this Spicy Gochujang Noodle Soup (10 Minutes) Recipe is going to feel like a warm hug. Seriously, it’s one of those recipes that’s perfect for busy weeknights when you want something satisfying but don’t want to spend forever in the kitchen. The magic is all in that gochujang — the Korean chili paste — which brings this soup to life with a perfect balance of heat, sweetness, and umami.

What I love about this Spicy Gochujang Noodle Soup (10 Minutes) Recipe is how versatile it is. You can tailor the spice level and ingredients depending on what you have on hand, and it always delivers a soulful, nourishing bowl. I’m always impressed by how a few pantry staples come together so beautifully, so if you want a quick but rewarding meal, this noodle soup is going to be your new go-to.

Ingredients You’ll Need

These ingredients work harmoniously to build layers of flavor super fast. Grab the freshest garlic and green onion you can find — they really brighten up the soup. Also, investing in a good quality gochujang brand makes a world of difference in deepening the richness and mild spice of the broth.

• Garlic: Fresh and crushed to release that fragrant kick right from the start.
• Green onion (white and green parts separated): The white part gives you savory depth; the green tops add freshness as garnish.
• Gochujang: The star of the show — Korean red chili paste that’s spicy, sweet, and full of umami.
• Sugar: Just a touch to balance the heat and acidity.
• Oyster sauce: Adds a savory, slightly sweet flavor — if you need a vegetarian option, mushroom-based sauce works well too.
• Light soy sauce: A splash brings that subtle salty and slightly fermented note.
• Rice vinegar: Adds a hint of brightness to cut through the richness.
• Chicken, beef, or vegetable broth: Use whatever you prefer; homemade broth makes it extra cozy, but store-bought works great too.
• Noodles: I like ramen or udon noodles for their chewy texture, but any quick-cooking noodle is fine.
• Hard boiled or jammy egg: A soft or medium-boiled egg is my favorite finish — it adds creaminess and richness to the soup.
• Sesame seeds: Toasted for nuttiness and texture.
• Chili oil: Optional, but a drizzle elevates the spice and aroma to another level.

Variations

I love making this Spicy Gochujang Noodle Soup (10 Minutes) Recipe my own by tweaking ingredients or adding new ones depending on my mood or what’s in season. Feel free to play around and make the soup your own!

• Add Protein: I like tossing in some thinly sliced beef or tofu cubes for a heartier meal.
• Veggie Boost: Frozen spinach or bok choy stirred in last minute freshens up the bowl nicely.
• Change Up Noodles: Try rice noodles or soba for a different texture and flavor profile.
• Heat Level: If you want it milder, reduce the gochujang or skip the chili oil; for extra spice, add fresh chopped chili or more gochujang to taste.
• Vegan Version: Swap oyster sauce for mushroom-based alternatives and use veggie broth.

How to Make Spicy Gochujang Noodle Soup (10 Minutes) Recipe

Step 1: Sauté the Aromatics

Start by warming a small pot over medium heat and adding your crushed garlic and the white part of the green onion. Stir them around for about 30 seconds until fragrant — this step is key for building a flavorful base. Keep an eye on the garlic to avoid burning, which would add bitterness.

Step 2: Build the Broth

Next, add your gochujang to the pot and stir it into the aromatics, letting it toast lightly for another 20 seconds. Then pour in your broth along with sugar, oyster sauce, light soy sauce, and rice vinegar. Bring everything to a gentle simmer; the aroma will be mouth-watering by now. Taste and adjust seasoning if you want it sweeter or saltier. This step usually takes about 3-4 minutes, perfect for multitasking!

Step 3: Cook the Noodles

While the broth simmers, cook your noodles separately according to the package instructions — usually around 3 minutes for fresh noodles. Drain them and set aside. Cooking noodles separately prevents the broth from getting cloudy and keeps the noodles from overcooking.

Step 4: Assemble Your Soup

Divide the noodles into your serving bowl(s) and ladle the spicy gochujang broth on top. Add your hard-boiled or jammy egg, then finish with a sprinkle of sesame seeds and diced green onion tops. A drizzle of chili oil on the surface will make it look restaurant-worthy and add a touch of smoky heat.

How to Serve Spicy Gochujang Noodle Soup (10 Minutes) Recipe

Garnishes

I’m all about those little details that turn a simple soup into a treat. I love topping my bowl with toasted sesame seeds for crunch and chopped green onions for freshness. Sometimes I add a handful of fresh cilantro or a squeeze of lime juice — it brightens everything up! If you’re a fan of heat like me, a swirl of chili oil or a few flakes of dried chili elevate the spice level.

Side Dishes

When I’m serving this soup for dinner, I usually keep sides light. A simple cucumber kimchi or quick pickled radishes balance the richness with a crisp bite. Sometimes, I pair it with a small bowl of steamed rice or some crispy vegetable tempura for a more filling meal.

Creative Ways to Present

For a special occasion, I’ve served this Spicy Gochujang Noodle Soup (10 Minutes) Recipe in rustic stone bowls that keep the soup warm longer. Adding edible flowers or microgreens on top can make it feel extra fancy without much effort. I also like layering colorful veggies in clear glass bowls so the layers are visible — it’s a feast for the eyes and the taste buds!

Make Ahead and Storage

Storing Leftovers

I usually store leftover broth and cooked noodles separately in airtight containers in the fridge for up to 3 days. This keeps the noodles from getting too soggy and helps me reheat just what I need. If you want to store the whole soup together, just expect the noodles to soak up some broth over time.

Freezing

I don’t typically freeze this soup with noodles because noodles can get mushy after thawing. The broth itself freezes beautifully, so if you want to prep in bulk, freeze the broth portion and cook fresh noodles when you’re ready to eat.

Reheating

Reheat the broth gently on the stove to avoid boiling off the flavors, then add noodles and toppings fresh if possible. If you’ve stored noodles in the broth, heat slowly and stir gently. I often crack a fresh egg in at the end to make it feel homemade again.

FAQs

Final Thoughts

This Spicy Gochujang Noodle Soup (10 Minutes) Recipe has become my secret weapon for those evenings when I want something cozy, spicy, and satisfying without fussing over complicated steps. It’s comforting, flavorful, and so quick to pull together that it really saves the day. I hope you give it a try and find it as comforting and easy as I do — trust me, once you have this in your recipe arsenal, you’ll find yourself turning to it again and again.

Spicy Gochujang Noodle Soup (10 Minutes) Recipe

★★★★★ 4.8 from 99 reviews

• Author: Isabella
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 serving 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

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Description

This Spicy Gochujang Noodle Soup is a quick and flavorful Korean-inspired dish ready in just 10 minutes. Featuring a spicy and savory broth enriched with gochujang, garlic, and green onions, it’s served with tender noodles and garnished with a hard-boiled egg, sesame seeds, and a drizzle of chili oil for extra heat. Perfect for a comforting and spicy meal anytime.

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Ingredients

Scale 1x2x3x

Soup Base

• 1 clove garlic, crushed, minced, or grated
• 1 stalk green onion, diced and separated (white and green parts)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 2 tbsp oyster sauce
• 1/2 tbsp light soy sauce
• 1/2 tbsp rice vinegar
• 1.5 cups chicken, beef, or vegetable broth

Other Ingredients

• 1 serving noodles (such as ramen or udon)
• 1 hard boiled or jammy egg
• 1 tsp sesame seeds
• 1 tsp chili oil

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Instructions

1. Prepare Soup Base: In a pot over medium heat, combine the crushed garlic, the white parts of the green onion, gochujang, sugar, oyster sauce, light soy sauce, rice vinegar, and broth. Stir well to dissolve gochujang and bring to a simmer.
2. Cook Noodles: Add the noodles to the simmering broth and cook according to package instructions until tender, typically 3-5 minutes.
3. Assemble Soup: Once noodles are cooked, remove the pot from heat. Ladle the soup and noodles into a serving bowl.
4. Add Toppings: Peel and halve the hard boiled or jammy egg, then place it on top of the noodles. Sprinkle with sesame seeds and drizzle with chili oil.
5. Garnish: Finish by sprinkling the green parts of the green onion over the bowl for fresh flavor and color.
6. Serve: Serve immediately while hot and enjoy the spicy, savory flavors of the gochujang noodle soup.

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Notes

• For a vegetarian version, use vegetable broth and substitute oyster sauce with a mushroom-based or vegetarian sauce.
• Adjust chili oil quantity based on your preferred spice level.
• Soft boiled or jammy eggs add a creamy texture and richness to the soup.
• Adding other vegetables like spinach or mushrooms can enhance nutrition and flavor.
• Store leftovers in the refrigerator for up to 2 days; reheat gently to avoid overcooking the noodles.

Keywords: Gochujang, Korean noodle soup, spicy noodle soup, quick soup recipe, spicy Korean broth