Korean Spicy Chicken Noodles Recipe

Intro

Korean Spicy Chicken Noodles Recipe — it seems her heart skips a beat just talking about it. Whether you have ever had one of those days when nothing seemed warm enough, cozy enough, or exciting enough, then you must have felt a need at least once in a bowl of something hot, sticky, and comforting. 

At least that is the case with me. It is a hug, a spark, and a complete flavour bomb in a single bowl.

It is not my first noodle dish I have made in my life, but this one. This one is somewhat of a temper. It is audacious, a little dramatic, spicy in a mischievous manner, and very gratifying. And as one who is fond of food that is alive, this recipe fits all the boxes.

Here, then, take your chopsticks, pull your hair, and away we go.

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What are Korean Spicy Chicken Noodles?

These are Korean Spicy Chicken Noodles, which are a wildly flavoured noodle dish inspired by the traditional Korean street style spicy chicken (dak-galbi) and the spicy noodle culture that Korea is known to do so well.

It is primarily:

• Tender chicken cuts
  
• Simmered in a dense, glossy, smouldering red sauce
  
• Made with gochujang, gochugaru, garlic, soy sauce, and sweet + savoury ingredients
  

Add chewy noodles, roasted vegetables, and sesame magic — and you’ve created a bowl that tastes like a Seoul street stand but fits your weekday dinner plate.

The flavours?

• Sweet
  
• Spicy
  
• Savory hot
  
• Addictive
  

The texture?

• Sticky
  
• Slurp-worthy
  
• Tender
  
• Chewy
  

The vibe?

• Soulful comfort food.
  

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The Account of My Discovery of This

To be more precise, the abridged version is as follows: because I was too tired, hungry, and going through food video clips late at night (a dangerous combination). 

One of the clips showed a person in Seoul combining gochujang with chicken on a sizzling pan, then adding noodles until they glowed. I tell you, I smelled the screen. 

The following morning, I walked directly to my kitchen like a woman with a mission, and boom, the Korean Spicy Chicken Noodles Recipe became an ingredient I will always love.

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Equipment List

Nothing fancy, promise. Here’s what you’ll need:

• A large skillet or wok
  
• A pot for boiling noodles
  
• A sharp knife and a cutting board
  
• A tossing tong or spatula
  
• Mixing bowls
  
• A strainer
  
• Fork or chopsticks (at your discretion–no judgment)
  

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Ingredients

For the Chicken & Sauce

• 1 lb chicken breast or thigh, cut into thin slices
  
• 2 tbsp gochujang (Korean chili paste)
  
• 1 tbsp gochugaru (Korean chili flakes)
  
• 1 tbsp soy sauce
  
• 1 tbsp oyster sauce
  
• 1 tbsp rice vinegar
  
• 1 tbsp honey or brown sugar
  
• 1 tbsp sesame oil
  
• 4 cloves garlic, minced
  
• 1 inch of ginger, grated
  
• Salt and black pepper, to taste
  

For the Noodles & Veggies

• 2 cups ramen, udon or rice noodles (whichever you want)
  
• 1 small onion, sliced
  
• 1 bell pepper, sliced
  
• 1 cup shredded carrots
  
• 1 cup cabbage (optional, however, recommended)
  
• 2 green onions, chopped
  

For Serving

• Toasted sesame seeds
  
• Extra green onions
  
• An egg fried on top (not compulsory but delicious)
  

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Instructions

1. Cook the noodles

Prepare your noodles as the package says, but leave them on the burner until they are not quite soft all the way. Set aside and drain – they will be cooked in the sauce later on.

2. Make the spicy sauce

Combine gochujang, gochugaru, soy sauce, oyster sauce, vinegar, honey, sesame oil, garlic, and ginger in a bowl. It is supposed to appear shiny, fat, and threateningly crimson.

3. Cook the chicken

Heat oil in a skillet. Put in chicken and roast until they becomes opaque and slightly golden. Add salt and pepper. Maintain a high level of heat to achieve a good sear.

4. Add veggies

Add onions, peppers, carrots, and cabbage. Stir-fry until all is softened a little, but it is still bright and lively.

5. Add the sauce

Add the spicy sauce that you made previously. Allow it to boil, thicken, and stick to the chicken and vegetables. The kitchen will smell so good–steady yourself.

6. Add noodles

Add noodles and stir them like you are about to eat them. Ensure that all the strands are covered with the sauce. Add a little water when necessary to loosen things.

7. Taste and adjust

In case it requires more sweetness, saltiness, or heat – adjust here. This is your moment of power.

8. Serve hot

You can add the sesame seeds, the green onions, and a fried egg in case you want to feel as comfortable as possible.

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A Closer Look at Flavours

The Heat

• Gochujang gives spice + deep fermented sweetness
  
• Gochugaru adds warmth and mild smokiness
  

The Sweetness

The fire is put out with a bit of honey or brown sugar. Korean food adores that sweet-spicy fusion, and, frankly speaking, so do I.

The Savoury Depth

Soy and oyster sauce add richness and round out the dish.

The Aromatics

Garlic and ginger are not optional. They’re the soul of the dish.

The Texture

• Chewy noodles
  
• Tender chicken
  
• Crisp veggies
  
• Thick, sticky sauce
  

Every bite feels like a story.

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Why This Korean Spicy Chicken Noodles Recipe Works Every Time

• Quick enough for weeknights
  
• Nice enough to serve as a pretext
  
• Easy to customize
  
• Exquisite spicy, sweet, and savoury equilibrium
  
• Tastes homemade but like takeout
  
• Conversing without being gloomy
  

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Substitutions of Ingredients (Since Life Happens)

Chicken Alternatives

• Shrimp
  
• Beef strips
  
• Tofu
  
• Mushrooms
  

Noodle Options

• Ramen
  
• Soba
  
• Rice noodles
  
• Spaghetti (assuming you are daring and inventive)
  

Spice Adjustments

• Add gochugaru in moderation to add spice
  
• Add chilli oil for more fire
  
• Swap honey with maple syrup
  

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What to do to make it less spicy (Just in Case)

Not all people would like their lips to be tingling– completely comprehensible.

• Reduce gochujang
  
• Add more honey
  
• Stir in extra noodles to dissipate heat
  
• Serve with a fried egg (the yolk cools it down)
  

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How to Keep It Spicy (To My Spice Warriors)

• Add chilli oil
  
• Base with spicy ramen noodles
  
• Increase gochugaru
  
• Add fresh chopped chillies
  

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What to eat with the Korean Spicy Chicken Noodles

• Kimchi (trust me)
  
• Steamed dumplings
  
• Cucumber salad
  
• Seaweed snacks
  
• Korean pickled radish
  

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Meal Prep Tips

This meal is a good food to keep.

• Do not keep noodles and sauce together, or they will be sticky
  
• Not in a microwave, but in a skillet, reheat
  
• Squeeze some water to loosen the sauce
  
• Store for 3–4 days in the fridge
  

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Frequently Asked Questions

1. Can I freeze it?

Yes, but freeze the chicken and the sauce individually. Noodles don’t freeze well.

2. Can I make it vegetarian?

Definitely–tofu or mushrooms.

3. Can I make it creamy?

Yes! Add a splash of cream, coconut milk, or even a small amount of mayo, Korean-style.

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Final Thoughts

This Korean Spicy Chicken Noodles Recipe is not simply a meal, but it is an attitude. It is my comfort food that I make when I am in need of some excitement as well. When I am in the mood, but also want something hot and tasty. When I am in the mood to have something fast and at the same time.

Unless you have ever made yourself some spicy noodles Korean style, it is your motivation. You will be crazy in love with it, you will be crazed, you will eat it, and you are likely going to cook it more frequently than you intended to.

And honestly? I’m so happy for you already.

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