This spicy chicken noodle soup is a different version of jjambbong. Since my husband doesn’t eat much seafood, I made a similar noodle dish using chicken instead of seafood like jjambbong. Fortunately, my husband liked it and I wanted to share this recipe with you. Like my other recipes, the homemade broth gives the soup great flavor – artificial seasonings cannot beat it. 
It has a good combination ingredients and nutrients.
Yield: 2 Servings
Short Korean Lesson: *^^*
- YeoReum (여름) = Summer
- GyeoWool (겨울) = Winter
Video Instructions
Main Ingredients
- Fresh or Frozen Thick Noodles for 2 People
- 1 Chicken Breast
- 1 Cup Onion
- 1 Cup Cabbage
- 1 Cup Zucchini
- ½ Cup Carrot
- 2 Green Onions
Broth Ingredients
- 6 Cups Water
- 4 Garlic Cloves
- 1 Green Onion
- ½ tsp Peppercorns
- ⅛ Onion
Seasoning Ingredients
- 1½ Tbsp Red Pepper Powder
- 1 Tbsp Hot Pepper Oil
- 2 Tbsp Soup Soy Sauce
- 1 tsp Sesame Oil
- 1 Tbsp Minced Garlic
- ⅛ tsp Salt
Directions
Chop 1 cup of onions, 1 cup of cabbage, 1 cup of zucchini, ½ cup of carrot, and 2 green onions into bite-sized pieces.
To make the broth, start with 6 cups of water and add 4 cloves of garlic, 1 green onion, ½ tsp of peppercorns, and ⅛ of an onion.
Add the chicken breast and boil it on medium-high.
Once it starts to boil, cook for 25 minutes.
25 minutes later, remove the cooked chicken and throw away the other vegetables and peppercorns.
Cut or tear apart the chicken into bite-sized pieces.
Boil the thick noodles for about 5 minutes on high. Depending on your noodle brand, follow the instruction and cook 2 minutes less than what the package said. 1 group of noodles was enough for the two of us.
Meanwhile, pour the broth into a pan, and cook on high.
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.
Once the broth starts to boil, 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 noodles into the soup.
Add the green onions and cook for 2 more minutes.
It is done.
Oh, it looks delicious. Try this recipe whenever you are hungry for spicy noodle soup. 
Thanks!
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hi Aeri. I’m watching Family Outing, a Korean variety show, and they always add ramen noodles into their soups. Could that work for this? Minus the seasoning of course.
hi Joshua D,
I like the texture for these thick noodles that I used..but yes you can use ramen noodles too. even you can use spaghetti … thanks
Hi Aeri, thanks for all your recipes! Would it be ok to use gochujang instead of gochukaru? I don’t have any gochukaru and I know it would taste a little different, but would it work?
hi JooHong,
thanks
Yes, as you know, the taste will be different. Gochujang has some sweet and unique flavor gochugaru doesn’t have… but since both of them are Korean spicy ingredients, you might still like it. I personally prefer gochugaru flavor for certain food like this one than gochujang..but if you are willing to try, please try it. just put small amount each time and see if you like the flavor.
Hi,I tried making your noodle soup today and I really enjoyed it.Thank you and God bless you for sharing
Hi Aeri!
I finally took the time to make this recipe, and it was delicious!^o^ it was the first time I cooked Korean, but it was possible thanks to you! Thank you so much for uploading this! it was so easy to make ^^ even if you’re a beginner, it’s very easy! I uploaded an entry on my website, you can check it out if you like! ^^
take care, Aeri!,
Crystal
hi Crystal,
hehe thanks
I was very happy to see your post about this food on your blog. thanks… hehe.. try other recipes..and post more please..
Hi Aeri!
I finally took the time to make this recipe, and it was delicious!^o^ it was the first time I cooked Korean, but it was possible thanks to you! Thank you so much for uploading this! it was so easy to make ^^ even if you’re a beginner, it’s very easy!
Oh my gosh, this looks so mouth-watering, i adore and love udon so much! This must be a good recipe to try! Thanks unnie!
))) Miss you!
hi Chuiyew,
miss you..
hey sister.. yes long time no see… I miss you too.. sorry that I didn’t get the chance to talk with you these days.. I hope everything is great over there.. please contact with me sometimes and tell me about your life.
This looks so delicious! I’m going to try to make it for my little brother this weekend. He is visiting me from college. Thanks for sharing your wonderful recipes. Question, though, do you think dried noodles will be okay? I have the flat dried noodles only. We live about 2 hrs away from the Korean grocery so I always stock up when we go once a month.
Hi Joy,
yep.. you can use dried noodles also. I prefer fresh or frozen.. but dried noodles will work too. Enjoy your soup
This looks super delicious I will definitely try it soon (as soon as I go buy the seasoning and noodles!) I will let you know how it turns out! It sounds like a super good dish I can surprise my wife with on the rare occasion that I get to cook! I’m sure she will love it.
hi Austin Welch,
I will be happy to hear from you about the result later.. thanks 
yes. it is super delicious..hehe try it someday.
I made home made chicken with vegetable soup with noodles. My step-daughter and I have gotten used to spicy food. We both added about 3/4 tsp of gochujang (sp?) It was delicious! And the bland soup was delicious for my husband!
hi Bo,
^^ good….. thanks
How is soup soy sauce different from regular soy sauce? I had to substitute for gluten free soy sauce due to an allergy and the recipe turned out bland. I had to add a lot more salt.
Hi kelli,
The difference between soup soy sauce and normal soy sauce is.. the process to make them.. fermenting period too.. so the taste is slightly different. Yes you can adjust the saltiness with salt too.
That looks brilliant. I will be ordering some soup soy sauce in the next couple of weeks so I will try making this!
hi Suzanne Sutherland,
If you try it someday.. plesse let me know how you liked it. 
Yep.. it’s good to have soup soy sauce in your kicthen for Korean cooking.. hehe
a chicken jjambong…hmmm looks yummy. i like jjambong so much and i dont mind to try the chicken version. yes, i love the fresh /frozen noodles than the dried type. the fresh/frozen types are more chewy and have a better texture. do use that if u can find.
hi layping,
Yep.. try it ^^ I agree.. I prefer fresh or frozen noddles too. hehe
“That’s mine, Aeri.”
looks sooo good…..yummy!
i wanna try it…
hi amy ozie,
Try it someday.
oh! how come your husband can against what you cook, as all these done by her lovely and sweety wife. right!
hi stephaniebobo,
lol it’s not against what I cook.. he didn’t eat seafood before he met me.. He eats Korean food pretty good, I’m happy about that.. hehe thanks
That looks soooo good!!! I love jjambong so much and i still have some noodles left from making jjambong. I will try this next!
hi Sally Tan,
oh.. you have some noodles.. then try it.. if you like jjambong..you will love this too..hehe thanks