Spicy Korean Chicken and Kimchi Noodle Soup

Warm up your soul with my Korean Noodle Soup recipe! This dish is healthy and a perfect blend of spicy, savoury, and tangy flavours, bringing together tender chicken, mildly spicy gochujang, and the unique flavour of kimchi. The noodles add a satisfying texture, making this soup a hearty meal that’s perfect for any day of the week. Whether you’re a fan of Korean cuisine or looking to try something new, this recipe is sure to delight your taste buds and become a favourite.

Spicy Korean Chicken and Kimchi Noodle Soup: A Flavorful Comfort Bowl

1 tbsp vegetable oil

1 onion, diced

4 garlic cloves, finely chopped

4cm piece ginger, sliced

1kg (about 2 lb) bone-in skin-on chicken thighs and drumsticks

6 cups of chicken stock (1 cube of chicken stock + 5 cups water)

2 cups (about 300g) drained and lightly squeezed cabbage kimchi, roughly chopped

3 Tbsp kimchi juice

2 Tbsp gochujang (Korean Red pepper paste)

1 tbsp gochugaru (or 1 tsp of red chilli powder)

2 Tbsp soy sauce

2 tsp sesame oil

cooked  noodles to serve (instant ramen without flavouring sachets, or any noodles of your choice cooked just before serving)

Soft-boiled eggs halved (cooked for 6-8 mins)

finely sliced spring onion to serve

Sesame seeds to garnish

(crush chilli flakes and sesame oil and top over noodles for a more spicy kick)

Let’s prepare:

Heat the vegetable oil in a large pressure cooker or instant pot over high heat. Saute the onion, garlic and ginger for about 5 minutes or until the onion has softened. Add the chilli powder and chicken stock cube.

Add the kimchi, kimchi juice, gochujang and soy sauce. Add the water and mix well. Pressure cook for 15 mins until the chicken is fork-tender. You may add any soft veggies at this point if you like. I like to add enoki mushrooms. Taste for seasoning and adjust as per your liking.

Preheat oven grill on high.

Transfer the chicken pieces to a baking tray lined with foil. Place the chicken under the grill for 10 minutes or until golden. This makes the skin and top really golden and crisp.

Remove the ginger from the broth. Taste and season with extra soy sauce if necessary. Divide noodles among serving bowls. Top with grilled chicken and pour over the soup. Top with a slice of egg, spring onions, sesame seeds and chilli oil. Serve hot.

I like to prepare veggie wontons and serve them on top as well for added wholesomeness.