Korean Spicy Chicken Noodle Soup

2 chicken breasts
200g thick rice vermicelli noodles
½ carrot, julienned
2 spring onions, sliced
4 garlic cloves, sliced
Nori sheets, sliced
Vegetable oil

The Soup Base

1 litre chicken stock
1 tablespoon gochujang
2 tablespoons light soy sauce
1 teaspoon sesame oil
Pinch salt

The Chicken Marinade

1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar
1 teaspoon Korean chilli flakes (gochugaru)

PREPARATION

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COOKING

1. Bring chicken stock to a gentle simmer in a large pot, then stir in gochujang until fully dissolved and the broth turns a rich red colour.
2. Add light soy sauce, sesame oil and a pinch of salt, stirring well and allowing the soup to gently simmer while preparing the remaining ingredients.
3. Slice chicken breast thinly and place into a bowl with soy sauce, sesame oil, sugar and Korean chilli flakes, mixing thoroughly to coat evenly.
4. Blanch julienned carrots in the soup for about 1 minute until slightly softened, then remove and set aside.
5. Add rice vermicelli noodles to the simmering broth and cook according to package instructions until tender.
6. Heat a wok over high heat with a little oil, then stir fry spring onions and garlic briefly until fragrant and lightly golden.
7. Add the marinated chicken and spread it across the wok, allowing it to sear slightly before tossing.
8. Sprinkle over extra Korean chilli flakes if desired and stir fry until the chicken is nearly cooked through.
9. Add the blanched carrots and another spoonful of gochujang, stirring everything together well.
10. Pour a small ladle of soup around the edge of the wok, allowing the chicken to absorb the spicy broth as it finishes cooking.
11. Divide cooked noodles between serving bowls and top with the spicy chicken mixture.
12. Ladle over the hot soup and finish with sliced nori, spring onions and extra chilli flakes before serving.

School of Wok Tips

• Use homemade chicken stock for the best flavour.
• Thinly sliced chicken cooks quickly and stays tender.
• Add soup stock to the wok for extra depth.
• Heat serving bowls beforehand to keep the soup hotter longer.

FAQs

What is gochujang?
A Korean fermented chilli paste with sweet, savoury and spicy flavour.

Can I use different noodles?
Yes, udon or ramen noodles also work well.

Is the soup very spicy?
It has a warming heat, but you can adjust the chilli flakes to taste.