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.
- For another more traditional Korean cozy soup, try my Doenjang Jjigae (Korean Soybean Paste Stew).
Korean Inspired Spicy Chicken Noodle Soup
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!
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Servings: 5
Ingredients
- 3 tbsp gochujang
- 1.5 tbsp gochugaru
- 1/4 cup perilla seeds powder
- 2 tbsp doenjang
- 1/2 cup water
- 1 tbsp butter
- 2 onion, chopped
- 2 carrots, chopped
- 6 cloves garlic, crushed
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 6 cups chicken stock, divided in half
- 3 chicken breast
- 100-200 grams egg noodles
Instructions
Instant Pot Instructions
- Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
- Turn on sauté mode and melt your butter.
- 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, then add your chicken 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!
Stove Top Instructions
- Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
- In a large pot, melt your butter then add in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil.
- Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
- Simmer the soup on medium-high heat for 30 minutes until the chicken is cooked through.
- Once done, remove the chicken to shred. Add the egg noodles to the pot and simmer for 20 minutes or until the egg noodles are cooked through.
- Add the shredded noodles back, stir, serve.
Slow Cooker Instructions
- Combine the gochujang, gochugaru, perilla seeds powder, doenjang, and water and set it aside.
- In your slow cooker, in your onions, carrots, garlic, salt, pepper, dried oregano, and dried basil.
- Next, add in your mixture of Korean pastes/spices, mix, and add in half the chicken stock, stir, then add your chicken and the rest of the stock.
- Cook on high for 6-8 hours.
- Once done, remove the chicken to shred. Add the egg noodles to the slow cooker and cook on high for 20-30 minutes or until the egg noodles are cooked through.
- Add the shredded noodles back, stir, serve.
Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 5servings | Calories: 470kcal | Carbohydrates: 39g | Protein: 41g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 1274mg | Potassium: 1117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4950IU | Vitamin C: 9.8mg | Calcium: 82mg | Iron: 3.1mg
WANT TO TRY ANOTHER EASY CHICKEN RECIPES? CHECK THESE RECIPES OUT
- Instant Pot Lemon Garlic Chicken
- Sheet Pan Cashew Chicken with Veggies
- Sheet Pan Chicken Teriyaki with Veggies and Pineapple Meal Prep
- Instant Pot Chicken Teriyaki
- Instant Pot Chipotle Inspired Spicy Chicken and Rice Meal Prep
- Healthy Instant Pot Butter Chicken
- Instant Pot Coconut Thai Curry Chicken Meal Prep
Other places to connect with me
Instagram: @carmyshungry
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Email: [email protected]
Vlogs/Recipe Videos: Youtube
Gloria
I would LOVE this for dinner tonight. It is cold, and the perfect time for spicy soup. I have been having the hardest time finding gochujang, I will just have to order some from Amazon. Trying this soon.
Debra
Thanks for introducing me to new flavors and tastes. I’m always looking for more recipes for the instapot because we are tired of the same old stuff. This is going to be a wonderful and welcome change.
Trish Bozeman
Oh this looks like the perfect, cozy soup for the season! I’m busting out my IP for this one. Now, to stock up on those Korean goodies. Sending you good vibes for sleep tonight!
Dana
This looks so so comforting! I’m all about soup this time of year and I rarely make the same one twice. I love playing around. So I’m totally adding this to my list of soups to make. It’s been getting super chilly here too, so soup with an extra kick is *just* what we need! I love that you can make it on the stovetop or the IP. I love using my IP, but sometimes I just don’t feel like dragging it out :| Haha.
Holly
I love new ideas for my Instant Pot and think this is just right for a quick weeknight meal. Love the flavors!
Daniela
It’s so cold in Eastern WA right now that I’ve been craving all the spicy and warm things. This noodle soup sounds like just the cure to my winter blues! And I love that you give options for making it on the stove top and in the slow cooker. Great recipe!
Leah
Wow, this sounds so flavorful and tasty! I would love to try this out, and will asap! I love how easy and perfect for a weeknight meal this is. Can’t wait to try out this flavorful spicy dish.
Tracy
Wow I’m so sorry you’re not sleeping well, but happy that those wee hours awake have you coming up with this amazingness! What a great idea. I’m introducing Korean flavors to my toddler now so I can’t wait to make this for her!
Traci
Oh I love Korean flavors! Sure wish I would’ve had this recipe last week because I had a cold. For some reason, when I’m sick I crave all the spicy things! I usually take myself to my local Asian restaurant and order some kind of soup, or I whip up my own, So I definitely need to add this to the list. And I guarantee I don’t need to have a cold to crave this one. I could eat this any day of the year! Great recipe! :)
Mackenzie
Thank you! Thank you! Thank you for putting the Korean names for the spices as well. I get super nervous about buying spices I’m unfamiliar with and will often bow out of making a delicious recipe because I’m not sure I can do it correctly! Now, I’m confident buying it on amazon or running into the store for it! What a great recipe!
Marisa Franca
Ever since we’ve been down with colds and coughs all I want is something spicy and hot! I’m not really familiar with Korean cuisine but from the way you explain it it sounds just exactly what we’ve been craving. I carefully read the spices and what gives it it’s flavors — we’ll make sure we have everything before we start on the recipe. I can’t wait to taste it.
Rob
Perilla seeds seem pretty expensive, is there anything you would sub for it? Maybe tapioca starch? I hate to sacrifice authenticity but $30 a bag is pretty cheap. Thanks for the recipe! Love Korean food, I used to eat it all the time when I lived in DC.
Carmy
Hi Rob! It might be cheaper in a local grocery than on Amazon. I recall getting it for under $10 at a Galleria but I know not everyone has access to a local Korean shop. I haven’t tried a substitute yet but another person had mentioned in a Facebook group that ground sesame might be a good sub. :) Thanks for checking out my recipe!
Amanda
I am absolutely loving this spin on Chicken Noodle Soup! I’m such a fan of soup season, and we make so many pots of soup to warm up this time of year. The spice in this must really wake up the chicken soup concept for a nice zip! Those extra wide egg noodles are absolutely gorgeous, too! I’m going to have to look for ones like them in my local market. What a great recipe for the Instant Pot.