A Spicy Korean Noodle Soup

"An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation"
photo by a food.com user photo by a food.com user
Ready In:


  • 1 cup chopped cabbage or 1 cup kale
  • 2 tablespoons soy sauce
  • 1 teaspoon chopped garlic
  • 1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
  • 2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
  • 4 cups chicken stock (my favorite, but use what you want)
  • 12 a scallion, chopped (optional)
  • 3 dried japanese chilies (optional)
  • 1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
  • 2 eggs, Beaten
  • 8 ounces maifun noodles (or any rice noodle you please)
  • 6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)


  • Begin boiling noodles (or if you prefer, finish boiling these first).
  • Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
  • Immediately add the chicken soup stock and bring to boil.
  • Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
  • Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
  • Bring back to a simmer.
  • Beat Egg, then stream into soup.
  • After 15 minutes add in noodls.
  • Finally, add tofu or shrimp.
  • Top with Scallions and Salt and Pepper as desire.

Questions & Replies

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  1. This is a really good tasting soup, but the 2 tbsp of chili pepper HAS to be a typo, RIGHT? I am HUGE spice eater, (the hotter the better!), but I ended up having to add 3 more quarts of broth just to take the edge off the spice. And I didn't even DREAM of adding peppers to that. The only other change was to put 4 eggs in (since I increased the broth so much), more cabbage, and added zucchini, just for some extra veggies. Even with the extra 3 quarts of liquid, my hubby can't eat it at all. And while I love it, my nose is running all over the keyboard, and tomorrow might not be so pleasant. :)
  2. My family enjoyed this so much that they asked me to make it again today for supper. We love cabbage so I used more than the recipe called for. I had some fried tofu on hand so I added than in place of the meat, but everyone thought it did not need any type of protein added at all. I also did not add the eggs or chilies. I added all 2 tblsp of the red pepper flakes and it had a real kick . But, I knew my teenage daughter would not be able to eat it, so I ended up adding extra broth to reduce the heat. I think this soup is wonderful as is, but it could easily take extra veggies like corn, snow peas or broccoli. This recipe is a real winner. Thanks for the recipe.



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