Introduction
Explore the delightful depth of flavors in this Spicy Korean Soup Broth. Combining the richness of chicken stock with the tangy punch of kimchi and the umami kick from gochujang, this recipe is a perfect representation of Korean cuisine. Whether you’re seeking comfort on a chilly day or a zesty addition to your meal rotation, this hearty soup is sure to make an impression.
Detailed Ingredients with measures
4 cups / 1 litre chicken stock/broth , low-sodium
2/3 cup cabbage kimchi
2 tbsp kimchi juice, from kimchi tub
3 tbsp gochujang
2 tbsp light soy sauce
2 tsp fish sauce (sub more soy)
1 tbsp Chinese cooking wine (Shaoxing wine)
2 slices ginger , sliced 0.7cm / 1/3″ thick (skin on)
1 large garlic clove , smashed
ADD-INS:
200g / 7oz thin fresh egg noodles (or 100g / 3.5oz dried)
4 stems choi sum or other Asian greens, cut into 7cm / 2.5″ lengths, stems separated from leafy part
1 small carrot , peeled, cut into thin matchsticks
2 1/2 tsp sesame oil , toasted
1/4 cup finely sliced green onions (1 stem)
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Yield
Serves 4
This Spicy Korean Soup Broth can be easily modified to fit your preferences. Add your choice of vegetables, noodles, and even proteins to customize your perfect bowl of comfort. Enjoy!
Detailed Directions and Instructions
Broth Preparation
Place all broth ingredients (chicken stock, cabbage kimchi, kimchi juice, gochujang, light soy sauce, fish sauce, Chinese cooking wine, ginger, and smashed garlic) into a saucepan. Bring the mixture to a simmer over medium-high heat. Once it reaches a simmer, reduce the heat to low and allow it to simmer gently for 10 minutes without a lid.
Cook Vegetables
After the broth has simmered for 10 minutes, add the choi sum stems and carrot to the broth. Simmer for an additional 2 minutes. Then, add the choi sum leaves and continue to simmer for another minute. Stir in the toasted sesame oil just before serving.
Noodle Preparation
While the broth is simmering, cook the egg noodles according to the package instructions in a separate pot of boiling water. Once cooked, drain the noodles and give them a quick rinse under tap water. Shake off any excess water to ensure they are not too watery.
Assemble the Dish
To serve, divide the cooked noodles between individual bowls. Top the noodles with the cooked vegetables from the broth. Carefully remove the ginger slices and smashed garlic from the broth, then pour the broth over the noodles and vegetables in each bowl. Finally, sprinkle with finely sliced green onions before serving.
Notes
Note 1
Kimchi is a traditional Korean pickle made from fermented vegetables, typically found in the refrigerated section of large grocery stores or Asian markets. To extract the juice, simply squeeze the kimchi with a spoon.
Note 2
Gochujang is a spicy Korean fermented paste made from rice and beans. It is a key ingredient in many Korean recipes, enhancing dishes with its savory flavor.
Note 3
For this recipe, use light soy sauce or all-purpose soy sauce. Avoid dark soy sauce, as it is too strong for this dish.
Note 4
Chinese cooking wine can be substituted with mirin or dry sherry. For a non-alcoholic option, use an additional 1½ teaspoons of fish sauce instead.
Note 5
To smash garlic, place the side of a knife on the clove and gently hit it with your palm, causing the clove to burst open while remaining mostly intact.
Note 6
You can use various types of noodles in this recipe, such as vermicelli or lo mein, depending on your preference.
Note 7
Feel free to substitute the vegetables with any of your choice based on availability and personal taste.
Note 8
Toasted sesame oil, which is darker in color and richer in flavor than untoasted sesame oil, is recommended for this recipe. Note that toasted sesame oil is commonly found in stores in Australia, while untoasted versions may be less available.
Leftovers
Store any leftovers of the broth and noodles separately in the refrigerator for up to 3 days. Reheat each component separately before combining them for serving.
Cook techniques
Preparing the Broth
Combine all broth ingredients in a saucepan. Bring to a simmer and maintain a gentle simmer for 10 minutes without a lid to allow flavors to meld.
Cooking the Vegetables
Add choi sum stems and carrot to the simmering broth. Cook for 2 minutes, then add choi sum leaves and simmer for an additional minute. Stir in sesame oil right before serving for enhanced flavor.
Cooking the Noodles
Boil thin fresh egg noodles according to the package instructions. Once cooked, drain and rinse under tap water to remove excess starch. Shake off any remaining water.
Assembling the Dish
Distribute the cooked noodles evenly into individual bowls. Top with the cooked vegetables. Remove the garlic and ginger from the broth, then pour the broth over the noodles. Garnish with sliced green onions before serving.
FAQ
Can I use different types of noodles?
Yes, you can substitute with any noodles of your choice, such as vermicelli or lo mein.
What if I can’t find kimchi?
If kimchi is unavailable, you can create a similar flavor by using a combination of pickled vegetables and a splash of vinegar for tanginess.
Is there a vegetarian option for this recipe?
Yes, you can replace chicken stock with vegetable broth and use soy sauce instead of fish sauce.
Can I make this soup ahead of time?
Yes, you can prepare the broth and noodles separately and store them in the refrigerator for up to 3 days. Reheat before serving.
How spicy is this soup?
The spiciness largely depends on the amount of gochujang used. You can adjust the quantity to suit your taste preference.
Conclusion
The Spicy Korean Soup Broth is a delightful and warming dish that combines rich flavors from kimchi, gochujang, and a variety of fresh vegetables. The balance of heat and umami creates a comforting meal that is perfect for chilly days or whenever you’re in need of a flavorful experience. Enjoy this soup with your favorite noodles and additional toppings for a customizable and satisfying meal.
More recipes suggestions and combination
Spicy Tofu Stir-Fry
Combine tofu with gochujang, soy sauce, and vegetables such as bell peppers and broccoli for a spicy, protein-packed dish.
Korean BBQ Beef Tacos
Use thin slices of marinated beef, quick-pickled vegetables, and kimchi in corn tortillas for a unique fusion taco experience.
Cabbage Kimchi Fried Rice
Stir-fry leftover rice with kimchi, vegetables, and a fried egg for a simple, flavorful meal.
Sesame Garlic Noodles
Toss cooked noodles with toasted sesame oil, garlic, and steamed vegetables for a quick and delicious side dish.
Korean Chicken Wings
Marinate chicken wings in a mix of gochujang, soy sauce, and honey, then bake or grill for a sticky, spicy treat.
