Spicy Korean Noodles: Authentic Takeout Recipe

Updated at: 04/06/2025

Craving the fiery, flavorful kick of authentic Korean spicy noodles? Look no further! This recipe takes you on a culinary journey to the bustling streets of Korea, recreating the intensely satisfying experience of your favorite takeout dish right in your own kitchen. Forget bland, pre-packaged noodles – we're diving deep into the rich tapestry of Korean flavors, building a dish that’s both complex and surprisingly easy to make. We’ll explore the perfect balance of sweet, savory, and spicy, using readily available ingredients to achieve restaurant-quality results.

Get ready to experience the explosive combination of gochujang (Korean chili paste), gochugaru (Korean chili flakes), and a symphony of aromatic vegetables and savory proteins. This recipe is perfect for weeknight dinners or impressing friends, and the customizable nature allows you to adjust the spice level to your preference. Ready to embark on this delicious adventure? Let's get started with the step-by-step instructions below.

Tools Needed

  • Pot
  • Pan (non-stick or carbon steel)
  • Bowl

Ingredients

  • Noodles: 100g per person
  • Chicken breast
  • Dark soy sauce
  • Light soy sauce
  • Chili sauce (Sriracha, Thai sweet chili, etc.)
  • Black vinegar or rice vinegar
  • Sesame oil
  • Korean red pepper flakes
  • Chili flakes
  • Garlic powder
  • Onion powder
  • White pepper
  • Sugar
  • Corn flour
  • MSG
  • Salt
  • Baking soda
  • Onion
  • Spring onion
  • Red chili
  • Garlic
  • Bean sprouts
  • Carrots
  • Peppers
  • Cabbage
  • Toasted peanuts (optional)
  • Fried shallots (optional)
  • Sesame seeds (optional)
  • Chili crisp (optional)

Step-by-Step Instructions

Step 1. Prepare Ingredients & Sauce

  • Boil noodles in salted water for 3.5-4 minutes. Rinse under cold water and drain for 20 minutes.
  • Combine dark soy sauce, light soy sauce, chili sauce, vinegar, sesame oil, pepper flakes, garlic & onion powder, white pepper, and sugar. Mix well.
  • Cut chicken breast into fillets, then slice against the grain. Marinate using velveting technique (corn flour, garlic powder, MSG, salt, baking soda, soy sauce, oil) for 20 minutes.
  • Roughly chop onion, spring onion, red chili, and garlic. Prepare other veggies (bean sprouts, carrots, peppers, cabbage).
Boil noodles in salted water for 3.5-4 minutes. Rinse under cold water and drain for 20 minutes.Prepare spicy Korean sauce: Combine dark soy sauce, light soy sauce, chili sauce, vinegar, sesame oil, pepper flakes, garlic & onion powder, white pepper, and sugar. Mix well.Cut chicken breast into fillets, then slice against the grain. Marinate using velveting technique (corn flour, garlic powder, MSG, salt, baking soda, soy sauce, oil) for 20 minutes.Roughly chop onion, spring onion, red chili, and garlic. Prepare other veggies (bean sprouts, carrots, peppers, cabbage).
Prepare Ingredients & Sauce

Step 2. Cook Chicken and Noodles

  • Heat oil in a pan on high heat. Add chicken and cook without stirring initially to form a seal, then stir-fry until browned.
  • Add onions, a pinch of salt and MSG, and stir-fry until softened. Add noodles and cook for 20-25 seconds without stirring.
  • Stir in noodles, adding more salt and MSG. Let sit for another 20-25 seconds.
Heat oil in a pan on high heat. Add chicken and cook without stirring initially to form a seal, then stir-fry until browned.Add onions, a pinch of salt and MSG, and stir-fry until softened. Add noodles and cook for 20-25 seconds without stirring.Stir in noodles, adding more salt and MSG. Let sit for another 20-25 seconds.
Cook Chicken and Noodles

Step 3. Stir-fry and Finish

  • Add garlic, red chili, and spicy Korean sauce. Stir-fry until sauce reduces and caramelizes.
  • Add veggies and spring onions. Warm through for 20-25 seconds.
  • Turn off heat. Add a light touch of sesame oil (optional). Garnish with peanuts, shallots, sesame seeds, or chili crisp.
Add garlic, red chili, and spicy Korean sauce. Stir-fry until sauce reduces and caramelizes.Add veggies and spring onions. Warm through for 20-25 seconds.Turn off heat. Add a light touch of sesame oil (optional). Garnish with peanuts, shallots, sesame seeds, or chili crisp.
Stir-fry and Finish

Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe

Tips

  • Undercook noodles slightly if stir-frying; they'll finish cooking in the pan.
  • Add garlic later to prevent burning.
  • Add salt and MSG in small amounts throughout the cooking process.
  • Don't overcrowd the pan; cook noodles in batches.
  • Add MSG directly to the ingredients, not the oil.
  • Add wedges last to retain crunch.

Nutrition

  • N/A

FAQs

1. Can I adjust the spice level?

Absolutely! Start with less gochujang and gochugaru, and add more to taste. You can also use milder chili flakes if desired.

2. What kind of noodles should I use?

Dried wheat noodles (like those used for japchae) work best. Look for them in Asian grocery stores or online.

3. Can I make this recipe ahead of time?

It's best served fresh, but you can prepare the sauce and vegetables ahead of time and store them separately in the refrigerator. Combine just before cooking the noodles.


So there you have it – a delicious and authentic Spicy Korean Noodle dish made right in your own kitchen! Enjoy the fiery flavors and the satisfaction of creating a restaurant-quality meal from scratch. Now go forth and impress your friends and family with your newfound culinary skills!