Disclaimer: This post may contain affiliate links. For more info, please see my privacy policy. Affiliate links may give me a commission on the product but it is of no extra cost to you.

This Instant Pot Korean Inspired Spicy Chicken Noodle Soup is the perfect bowl of comfort to warm up to on a cold winter day! Easily made on the stovetop, slow cooker, or Instant Pot!





A delicious and spicy chicken noodle soup

I haven’t been sleeping well lately. I’d toss and turn in bed until past 2AM until I’d finally pass out. In one of my recent sleepless nights, at 1AM, I had this thought that popped into my head: what would happen if I combined pork bone soup and chicken noodle soup?

Pork Bone Soup is also known as Gamjatang (감자탕), a budget friendly spicy Korean soup that’s made by simmering pork bones for a long time along with some Korean spices. It’s my go-to comfort soup whenever I’m at a Korean restaurant!

After some brainstorming and testing, I made this delicious Korean inspired chicken noodle soup! It has the milky spicy broth that pork bone soup is known for and the tradition onion, carrot, egg noodles, and chicken of chicken noodle soup.

What You’ll Need To Make This Korean Style Chicken Noodle Soup

To make this Korean Inspired Spicy Chicken Noodle Soup, you’re going to need some specific ingredients.

Gochujang (고추장), aka hot pepper paste

Gochugaru (고추가루) aka Korean chili/hot pepper powder

Perilla seeds powder (들깨가루), Perilla seeds powder adds a nutty, milky thickness to soups

Doenjang (된장), aka Soybean paste

These are the 4 ingredients that you’ll need to make that classic pork bone soup flavouring and you can find them on Amazon or a Korean grocery store. I’ve included the Korean names since more than once I just end up showing employees the photos or just the Korean name due to my inability to communicate in Korean.

Okay, on to the rest of the ingredients:

butter

onion

carrots

garlic

salt/pepper

dried oregano

dried basil

chicken stock

chicken

egg noodles

How To Make This Instant Pot Korean Inspired Spicy Chicken Noodle Soup

First you’re going to combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside. In your Instant Pot, add in your butter and let it melt on sauté mode. Add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil before giving it a stir. Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock. Stir. Add your chicken (I used breasts) and the rest of the stock. Switch from sauté to manual pressure and set to 15 minute. Once done, quick release, remove the chicken to shred. Add in your egg noodles and a little bit of liquid on top of the noodles if needed. Set to manual pressure for 4 minutes (or sauté if you want to simmer until the noodles are cooked through) Once done, quick release and add the shredded chicken back in. Serve!

Making this Spicy Chicken Noodle Soup on the Stovetop

Making this recipe on the stove top is super easy and a great alternative if you don’t have an Instant Pot.

You just follow the same instructions except you swap out the first pressure cook session for simmering the soup on medium-high heat for 30 minutes until the chicken is cooked through.

Swap the second pressure cooking session for 20 minutes on the stove or until the egg noodles are cooked through.

Add the shredded noodles back, stir, serve.

Making this Korean Inspired Spicy Chicken Noodle Soup in the Slow Cooker

Follow the same instructions except you skip the butter when you add all the ingredients (minus egg noodles) into the slow cooker, swap out the first pressure cook session for high for 6-8 hours.

Swap the second pressure cooking session for 20-30 minutes on high, the egg noodles are cooked through.

Add the shredded noodles back, stir, serve.

Tips on Making this Korean Inspired Spicy Chicken Noodle Soup Perfectly

The amount of egg noodles you’d like to add is up to you, 100-200 grams is a good amount but keep in mind that the egg noodles will absorb some of your soup. If you add over 300 grams, you’ll end up with more noodles than soup. This isn’t bad if you want to have some delicious noodles with chicken, carrots, and onions since the flavours/soup have been all absorbed by the contents! (I added more noodles for the purpose of photographing the recipe here).

If you want to make this spicy chicken noodle soup into a “dump” freezer meal, you can combine everything but the stock and egg noodles in a ziploc bag and freeze it. Cook with liquid when you pull it out!

You can adjust the cook time for the first pressure cook based on the amount of chicken you have – the rule of thumb is 6 minutes per pound.



