This Korean soup is packed with flavour and has a welcome fiery kick, making it perfect comfort food for cold winter days.






Skill level

No votes yet


  • 250 g (1⅓ cups) plain flour, sifted
  • 60 ml (¼ cup) vegetable oil
  • 1 onion, finely chopped
  • 1 tbsp gochujang (see Note)
  • 1 litre fish stock
  • 1 piece kelp (see Note)
  • 8 dried anchovies
  • 2 potatoes, peeled, chopped
  • ½ cup kimchi (see Note), chopped
  • 1 tbsp soy sauce
  • ½ tsp sesame oil
  • thinly sliced spring onions, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hr

Place flour, 150 ml water, 2 tbsp oil and 2 tsp salt in the bowl of an electric mixer fitted with a dough hook. Knead for 6 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, heat remaining 1 tbsp oil in a large deep saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in gochujang and cook for 1 minute, then add fish stock, 500 ml water, kelp and anchovies and simmer for 5 minutes. Add potatoes and kimchi and simmer for 20 minutes or until potatoes are tender.

Divide dough into 2 pieces. Working with one piece at a time, stretch out and pull off thin 5cm-long pieces from ball of dough, to create torn rag-like nooodles, and drop into hot stock. Repeat with remaining dough. Cook for 5 minutes or until noodles are opaque and cooked. Season with salt and pepper. Stir through soy sauce and sesame oil and serve scattered with spring onions.



• Gochujang is a Korean red pepper paste. Gochujang, kimchi and kelp are from Korean food shops and select Asian food shops.


Photography by Ben Dearnley


As seen in Feast magazine, Mar 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.