Korean Fire Chicken Noodle Soup is one of those dishes that you’ll crave time and time again. When I first tried Korean Fire Chicken Noodle Soup, the rich, spicy broth instantly grabbed my attention. The noodles are soft and soak up all that delicious heat from the chicken and spices. It’s not just a meal; it’s an experience—bold, warm, and packed with flavors that make your taste buds dance. Korean Fire Chicken Noodle Soup is perfect for anyone who enjoys a little spice mixed with comfort food.
The Heart of the Dish
The best part of Korean Fire Chicken Noodle Soup is the chicken. When you cook the chicken in the soup, it becomes tender and juicy, absorbing all the spices in the broth. The noodles, too, take on the flavor of the rich broth, creating the perfect bite with every spoonful. Korean Fire Chicken Noodle Soup is spicy, but not overwhelming, giving you just the right amount of heat to keep you coming back for more. As the soup simmers, all the ingredients come together in a delicious harmony.
A Perfect Meal for Any Time
What makes Korean Fire Chicken Noodle Soup special is its ability to make you feel full and satisfied, but still light. It’s the kind of dish that warms you up on a cold day or clears your mind after a long, tiring one. The combination of the fire from the spices and the creaminess of the broth makes Korean Fire Chicken Noodle Soup a unique choice for those who love strong flavors.
Sharing the Experience
The great thing about Korean Fire Chicken Noodle Soup is that it’s easy to share with friends or family. The comforting warmth of the soup brings people together, and the spicy kick adds a fun twist to your meal. Every time I make Korean Fire Chicken Noodle Soup, I look forward to the smiles on everyone’s faces when they try it. It’s a meal that’s not only satisfying but memorable.
Table of Contents
Chef’s Notes- Korean Fire Chicken Noodle Soup
- Ingredient Prep: Ensure all your ingredients are prepped before starting to cook. This includes finely chopping the onion, mincing the garlic, and slicing the ginger. Having everything ready will help the cooking process go smoothly.
- Broth Flavor: If you’re short on time, using a good-quality chicken broth is essential to achieve a rich and savory base. Alternatively, you can use homemade chicken stock for an even deeper flavor.
- Marinate Chicken: For an extra depth of flavor, marinate the chicken thighs and drumsticks in a mixture of gochujang and soy sauce for at least 30 minutes before cooking. This allows the chicken to absorb the flavors and enhances the taste of the broth.
- Gochujang Adjustments: Gochujang can vary in heat level. Taste your broth before adding more, and adjust the amount to your spice preference. For a milder version, use half the recommended amount and add more later if needed.
- Chicken Grilling Tip: When grilling the chicken under the broiler, ensure the skin is facing up for a crisp texture. Watch closely to avoid burning, as broilers can cook quickly.
- Customize the Soup: Feel free to add extra vegetables such as bok choy, spinach, or mushrooms for added nutrition and texture. These ingredients also pair wonderfully with the spicy broth.
- Noodle Cooking: For perfect noodles, cook the ramen separately and add them to the soup just before serving. This prevents the noodles from becoming mushy and allows the broth to stay clear.
- Adjust Saltiness: The soy sauce and kimchi provide plenty of salt, but if the soup feels too salty, add a bit of water to dilute it or a splash of vinegar to balance the flavors.
- Vegan Version: To make the dish vegan, swap the chicken for tofu and the chicken broth for vegetable broth. Ensure the kimchi is vegan-friendly, as some contain fish sauce.
Korean Fire Chicken Noodle Soup
4
servings15
minutes1
hour30
minutes600
kcal1
hour45
minutesCraving a bold and flavorful meal? Dive into our Authentic Korean Spicy Chicken Ramen, bursting with tender chicken, crisp kimchi, and rich, savory broth. Inspired by top Korean chefs, this homemade version delivers the perfect balance of heat and umami, bringing restaurant-quality comfort to your kitchen. Whether you’re a ramen enthusiast or looking to spice up your dinner routine, this easy-to-follow recipe offers a satisfying and hearty dish that will delight your taste buds and impress your family and friends. Get ready to elevate your noodle game with this irresistible Korean classic!
Ingredients
- Noodles
8 ounces cooked ramen noodles
- Proteins
1.5 pounds bone-in chicken thighs and drumsticks
4 hard-boiled eggs halved for serving
- Vegetables
1 large onion finely chopped
3 cloves garlic minced
1.5 inches fresh ginger thinly sliced
2 cups loosely packed cabbage kimchi drained and roughly cut
2 green onions thinly sliced for garnish
- Liquids Oils
2 teaspoons vegetable oil
4 cups chicken broth
1 tablespoon kimchi juice
1.5 tablespoons gochujang Korean chili paste
1.5 tablespoons soy sauce
1 teaspoon sesame oil
- Alternative Ingredients:
Vegetable Oil: Replace with olive oil for a different flavor profile.
Gochujang: Substitute with sriracha or miso paste for a milder heat.
Soy Sauce: Use gluten-free tamari to make the recipe gluten-free.
Kimchi: Swap with sauerkraut for a similar tangy flavor.
Chicken Thighs: Opt for boneless skinless chicken breasts for a leaner option.
Ramen Noodles: Use rice noodles to make the dish gluten-free.
Directions
- Sauté Aromatics: In a large stainless steel pot, heat 2 teaspoons of olive oil over medium-high heat. Add the chopped onion, minced garlic, and sliced ginger. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
- Build the Broth: Pour in 4 cups of chicken broth, then stir in the kimchi, kimchi juice, gochujang, and soy sauce. Add the chicken thighs and drumsticks to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour, allowing the flavors to meld and the chicken to become tender.
- Grill the Chicken: Preheat your oven’s broiler to high. Remove the chicken pieces from the broth and place them on a foil-lined baking sheet. Grill under the broiler for approximately 10 minutes until the skin is golden and crispy. Once done, slice the chicken into serving pieces.
- Finalize the Soup: Remove the ginger slices from the broth. Taste the soup and adjust seasoning with additional soy sauce if desired. Divide the cooked ramen noodles among four bowls. Top each with sliced grilled chicken, ladle the hot broth over the noodles, and garnish with a halved hard-boiled egg and fresh spring onions.
Equipment
- Baking sheet
- chef’s knife
- cutting board
- stainless steel cookware set
Nutrition Facts
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 150mg
- Sodium: 1800mg
- Potassium: 700mg
- Carbohydrates: 55g
- Fiber: 5g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Korean Fire Chicken Noodle Soup
Can I use boneless chicken instead of bone-in chicken thighs and drumsticks?
Yes, boneless chicken will work well and reduce cooking time. Just make sure to adjust the simmering time to ensure the chicken is fully cooked and tender.
Is this dish very spicy?
The dish has a moderate level of heat from the gochujang (Korean chili paste). You can adjust the amount of gochujang to suit your spice tolerance, or substitute with a milder option like sriracha for less heat.
Can I make this soup ahead of time?
Yes, you can make the broth ahead of time and store it in the fridge for up to 2-3 days. Reheat the broth when you’re ready to serve, and grill the chicken fresh for the best flavor.
What can I substitute for kimchi if I don’t have any?
If you don’t have kimchi, sauerkraut can work as a tangy substitute. However, the flavor won’t be quite the same. You can also use pickled vegetables for a similar tanginess.
Can I use gluten-free noodles in this recipe?
Yes, you can use gluten-free ramen noodles or rice noodles to make this dish gluten-free. Just be sure to cook them separately and add them to the soup when serving to avoid them becoming soggy.
