Spicy Korean Gochujang Soup
Spicy Korean Gochujang Soup is a bold and flavorful dish featuring a rich, umami-packed broth made with gochujang, garlic, and soy sauce. With soft tofu, tender vegetables, and the perfect level of heat, this soup is a comforting, satisfying meal that's quick and easy to prepare.
Equipment
- Large pot For cooking the soup
- Ladle For serving
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons gochujang
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 cup mushrooms sliced
- 1 cup napa cabbage chopped
- 1 block soft tofu cubed
- ½ teaspoon gochugaru Korean chili flakes, optional
- 2 stalks scallions sliced
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, stirring until fragrant.
- Stir in gochujang and cook for about a minute, letting it deepen in flavor.
- Pour in the broth and stir in soy sauce. Bring to a gentle simmer.
- Add mushrooms and napa cabbage, allowing them to cook until tender.
- Gently stir in soft tofu and let the soup cook for another 5 minutes.
- Taste and adjust seasoning with salt, black pepper, and optional gochugaru for extra spice.
- Ladle the soup into bowls and garnish with sliced scallions and a drizzle of sesame oil. Serve hot with steamed rice or kimchi.
Notes
- For a richer broth, add a teaspoon of miso paste or a splash of fish sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Adjust the spice level by adding more gochujang or reducing the amount based on preference.
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