Korean Noodles Recipe

Prepare broth base

In a medium pot, heat the chicken or vegetable broth with 1 cup of water over medium heat. Stir in soy sauce, gochujang, doenjang (if using), sesame oil and sugar until dissolved. Keep at a gentle simmer while you prepare the rest.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package instructions—typically 2–4 minutes—until just tender. Drain and rinse briefly under warm water to remove excess starch. Set aside.

In a large sauté pan or shallow pot, heat neutral oil over medium heat. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant but not browned. Add gochugaru and black pepper and stir to bloom the spices for 15 seconds.

Add the ground pork or beef (or crumbled tofu) to the aromatics. Break the meat up with a spatula and cook until browned and cooked through, about 4–6 minutes. If using tofu, cook until lightly golden, about 3–4 minutes.

Add sliced shiitake mushrooms and cook 2–3 minutes until they begin to soften. Stir in the white parts of the sliced green onions, julienned carrot, and bok choy or napa cabbage. Cook another 2 minutes to wilt the greens.

Pour the simmering broth into the pan with the cooked meat and vegetables. Bring to a gentle simmer and taste for seasoning. Adjust with an extra 1 tsp soy sauce or a pinch of salt if needed.

Divide the cooked noodles between bowls. Ladle the hot broth, meat and vegetable mixture over the noodles so they heat through and soak up flavor.

Top each bowl with halved soft-boiled eggs (if using), the green parts of the sliced green onions, a drizzle of extra sesame oil, and a sprinkle of toasted sesame seeds and toasted seaweed if desired. Serve with lime or lemon wedges on the side for squeezing to add brightness.

Serve immediately. Provide chopsticks and a soup spoon; stir gently to combine before eating.