Spicy Chicken Noodle Soup Maeun Dak Guksu Recipes

KOREAN CHILI PASTE SPICY CHICKEN (MAE-UN DAK GUI)

Steps:

• In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight.
• Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
• Garnish with sliced green onions.

SPICY CHICKEN NOODLE SOUP

Steps:

• Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
• Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.

A SPICY KOREAN NOODLE SOUP

Steps:

• Begin boiling noodles (or if you prefer, finish boiling these first).
• Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
• Immediately add the chicken soup stock and bring to boil.
• Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
• Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
• Bring back to a simmer.
• Beat Egg, then stream into soup.
• After 15 minutes add in noodls.
• Finally, add tofu or shrimp.
• Top with Scallions and Salt and Pepper as desire.

DAVE'S SPICY NOODLE SOUP

Steps:

• If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below. Also a great base for Wonton Soup, just make wontons you like and use the stock.
• Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on. (Use a thermometer on the chicken, it should be about 160 degrees when done). If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
• Once chicken is done, cut into pieces and remove skin and bones. (You may prefer to just use a few skin on chicken breasts with no bones to make this easy.).
• In a pot, saute the garlic in the oil. Just heat through, don't brown it or burn. About 1 minute.
• Slice the Mushrooms before adding to stock in the next step.
• Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
• Simmer for about 10 minutes.
• Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve. Note, use FRESH noodles, not dry. If you use dry, as many folks have commented, it will overwhelm the soup. I have adjusted the recipe to reflect this fact. I always use fresh.

SPICY NOODLE SOUP

Steps:

• Heat broth to boiling in Dutch oven.
• Stir in remaining ingredients except cheese; reduce heat to medium.
• Cook 5-6 minutes, stirring occasionally, until noodles are tender.
• Sprinkle with cheese.

SPICY CHICKEN NOODLE SOUP - MAEUN DAK GUKSU

Steps:

• Chop 1 cup of onions, 1 cup of cabbage, 1 cup of zucchini, ½ cup of carrot, and 2 green onions.
• To make the broth, start with 6 cups of water in a pot and add 4 cloves of garlic, 1 green onion, ½ tsp of peppercorns, and ⅛ of an onion. Add the chicken breast and boil on medium-high for 25 minutes.
• When it has finished boiling, remove the chicken and set aside. Strain the boiled vegetables and peppercorns from the broth and toss them, reserving the broth. Shred the cooked chicken breast in small pieces.
• Cook the noodles per directions on the package.
• Meanwhile, return the broth to a boil. Add all of the ingredients for the seasoning: 1½ Tbsp of red pepper powder, 1 Tbsp of hot pepper oil, 2 Tbsp of soup soy sauce, 1 tsp of sesame oil, 1 Tbsp of minced garlic, and ⅛ tsp of salt. Add the chicken and the rest of the vegetables except for the green onion. The broth will cool because of the additions, so when the soup starts to boil again, cook it for 5 more minutes on high.
• Rinse the noodles in cold water once and drain them. This helps give the noodles good texture. Add the rinsed noodles to the broth mixture. Add the green onions and cook for 2 more minutes. Serve hot.