There’s something so deeply satisfying about a steaming bowl of noodles that hits every note—spicy, savory, umami, with just a kiss of sweetness.
This Spicy Gochujang Noodle Soup is my go-to when I’m craving something cozy yet exciting. It’s fast, flavorful, and endlessly customizable.
Why You’ll Love This Recipe
Done in under 20 minutes – It’s lightning-fast but tastes like it simmered for hours.
One bowl, big flavor – From garlic to gochujang, every spoonful packs a punch.
Super versatile – Works with any broth or noodles I have on hand.
Minimal clean-up – Just one pot and a mixing bowl.
Comfort food with a kick – Spicy, slurpy, soul-warming.
What You’ll Need (Ingredient Highlights)
Gochujang – Brings the signature Korean heat and depth.
Oyster sauce + soy sauce – Add rich, umami flavor.
Garlic & green onion – Aromatic foundation for the soup base.
Broth – Use chicken, beef, or veggie depending on your mood.
Noodles – Any type works: ramen, udon, rice noodles.
Jammy egg – Adds creaminess and protein.
Chili oil & sesame seeds – Finishing touches for heat and texture.
Pro Tips Before You Start
Heat the oil till smoking – That sizzle brings out the aromatics.
Prep everything first – This comes together fast.
Don’t skip the sugar – It balances the heat and acid.
Use hot broth – Keeps the soup steamy and flavorful.
Add toppings just before serving – Keeps everything fresh and vibrant.
How to Make Spicy Gochujang Noodle Soup
Step 1: Cook the Noodles
Boil your noodles of choice until just tender, then drain and set aside.
Step 2: Sizzle the Aromatics
In a large heatproof bowl, add crushed garlic, chopped green onion (white and green parts separated), and sugar.
Heat neutral oil in a small pot on high until it begins to smoke (about 1–2 minutes), then immediately pour it over the garlic and green onion mixture.
Step 3: Build the Flavor Base
Add gochujang, oyster sauce, light soy sauce, and rice vinegar to the bowl.
Stir to combine with the sizzling oil and aromatics.
Step 4: Add Broth and Stir
Pour in hot chicken, beef, or vegetable broth.
Stir until the paste is fully dissolved and everything is well mixed.
Step 5: Assemble and Serve
Add the cooked noodles into the bowl, then top with jammy or hard-boiled egg, sesame seeds, remaining green onion, and chili oil to taste.
Serve hot and enjoy every spicy slurp.
What to Serve It With
Steamed dumplings or potstickers
Korean kimchi or pickled radish
Seaweed salad
A cold glass of iced barley tea
Light cucumber salad for contrast
Variations / Substitutions
Vegan version – Use vegetable broth and skip oyster sauce or replace with mushroom soy sauce.
Add protein – Try shredded chicken, tofu, or even leftover steak.
Milder version – Use less gochujang and skip the chili oil.
More veggies – Toss in spinach, mushrooms, or bok choy.
Richer broth – Simmer broth with miso or a splash of sesame oil.
Storage & Leftovers
Fridge – Store broth and noodles separately in airtight containers for up to 3 days.
Reheat – Heat broth on the stove and pour over freshly warmed noodles.
Not freezer-friendly – The noodles get mushy when frozen.
Repurpose – Use leftover broth as a base for stir-fry or add rice for a spicy porridge.
FAQs
Can I use instant noodles for this?
Yes! Just cook and drain them first, then add to the broth.
What kind of broth works best?
Chicken is my favorite for balance, but beef is deeper and veggie keeps it light.
Do I need to use gochujang?
It’s the star of the show, but you could sub with chili garlic paste in a pinch (though the flavor will change).
Is it very spicy?
Moderate heat, but you can adjust by reducing gochujang or skipping chili oil.
Can I prep this ahead?
You can make the soup base in advance and store it separately from the noodles.
How do I make jammy eggs?
Boil eggs for 6–7 minutes, then chill in ice water before peeling.
What’s the best oil for the aromatics?
Use a neutral high-heat oil like canola, grapeseed, or avocado oil.
Final Thoughts
This Spicy Gochujang Noodle Soup has become my personal hug-in-a-bowl.
It’s everything I want after a long day—quick, cozy, spicy, and deeply flavorful.
I love how customizable it is, whether I’m feeling lazy or a little extra.
Once you try it, it’ll be on repeat in your kitchen too.
Spicy Gochujang Noodle Soup
Ingredients
Method
- Boil noodles until tender, then drain and set aside.
- In a large heatproof bowl, combine garlic, green onion (white and green parts), and sugar.
- Heat neutral oil in a pot on high until smoking, then carefully pour it over the garlic mixture.
- Stir in gochujang, oyster sauce, soy sauce, and rice vinegar.
- Pour hot broth into the bowl and mix well.
- Add noodles and top with egg, sesame seeds, green onion (green part), and chili oil.
- See full steps with tips & photos → https://theboatshedcafe.com/spicy-gochujang-noodle-soup/
Notes
- Adjust gochujang to taste—1 tbsp is bold but balanced.
- Jammy eggs (6½–7 minutes boiled) work beautifully here.
- A splash of toasted sesame oil adds depth if desired.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.