Go Back

Korean Gochujang Chicken Soup with Vegetables

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 4 generous bowls

Equipment

  • Large soup pot or Dutch oven A 5-6 quart capacity pot is ideal. If you don’t have a Dutch oven, any heavy-bottomed pot will work.
  • Cutting board and sharp knife For prepping all your vegetables and chicken.
  • Wooden Spoon or Spatula To stir and sauté without damaging the pot.
  • Soup ladle For easy serving.
  • Tongs or slotted spoon Useful for pulling out the chicken before shredding.

Ingredients
  

For the Soup

  • 1 lb boneless skinless chicken thighs (or chicken tenders if preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon neutral oil like canola or vegetable
  • 1 medium yellow onion sliced thin
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons gochujang Korean red chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar optional, balances the heat
  • 6 cups low-sodium chicken broth
  • 1 cup napa cabbage chopped
  • 1 large carrot julienned or thinly sliced
  • 1 zucchini sliced
  • 4 oz shiitake mushrooms stems removed and sliced
  • 1 cup bean sprouts
  • 2 scallions chopped for garnish
  • Fresh cilantro optional, for garnish
  • Salt and pepper to taste

Optional Add-ins

  • Cooked ramen noodles or rice noodles turns this into a spicy noodle soup
  • Soft-boiled egg
  • Kimchi on the side

Instructions
 

Step 1: Sauté the Aromatics

  1. In a large pot, heat the sesame oil and neutral oil over medium heat. Add the sliced onion and cook for about 5 minutes until it starts to soften. Then add the garlic and ginger, stirring constantly for 1-2 minutes until fragrant.

Step 2: Add the Flavor Base

  1. Stir in the gochujang paste. Cook it out for about a minute so it gets slightly caramelized — this intensifies the flavor. Add soy sauce, fish sauce, and sugar (if using), then stir everything together until the mixture becomes a thick, aromatic paste.

Step 3: Add Chicken and Broth

  1. Nestle the chicken thighs into the pot and pour in the chicken broth. Bring to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes, or until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

  1. Remove the chicken with tongs and shred it using two forks. It should come apart easily. Return the shredded meat to the soup.

Step 5: Add the Vegetables

  1. Now stir in the napa cabbage, carrots, zucchini, and mushrooms. Simmer for another 10-12 minutes until the vegetables are tender but still vibrant.

Step 6: Final Touches

  1. Add bean sprouts just before serving for a bit of crunch. Taste and adjust seasoning with salt and pepper. Garnish with chopped scallions and cilantro if desired.

Optional: Make it a Noodle Soup

  1. If you're turning this into a spicy noodle soup, cook your noodles separately and add them to each bowl before ladling the soup over the top. This keeps the noodles from soaking up too much broth and getting mushy.