Main ingredients 🥩
thin wheat noodlesgochujangdoenjanglight soy saucegarlicred pepper powderchicken stockeggsgreen onion
Solo Cooking God's Egg Jangguksoo
A rich, deep broth based on doenjang, gochujang, and soy sauce, with thin wheat noodles boiled to release starch for a thick, hearty texture, generously mixed with soft, fluffy eggs.
🙋 Recommended for
- ⭐ Those craving a warm, thick jangguksoo-style soup during rainy seasons or monsoon weather
- ⭐ People looking for a more thoughtful, aromatic noodle dish instead of instant ramen
- ⭐ Home cooks who want deep, savory umami flavor using just basic seasonings and eggs
Ingredients needed 🛒1 servings
- thin wheat noodles 1 serving
- water 3 cups
- gochujang 1/2 tablespoon
- doenjang 1/2 tablespoon
- light soy sauce 1 tablespoon
- minced garlic 1/2 tablespoon
- red pepper powder 1/2 tablespoon
- chicken stock 1/3 tablespoon
- eggs 3~4
- green onion a little
Recipe 🍳
- Pour 3 cups of water into a pot or deep pan, then add 1/2 tablespoon of gochujang, 1/2 tablespoon of doenjang, and 1 tablespoon of light soy sauce.
- Add 1/2 tablespoon of minced garlic, 1/2 tablespoon of red pepper powder, and 1/3 tablespoon of chicken stock, then mix well to blend the seasonings.
- Once the broth begins to bubble vigorously, add the prepared 1 serving of thin wheat noodles.
- Stir gently to prevent clumping and continue boiling for 3 minutes until the starch from the noodles thickens the broth.
- When the noodles are cooked to your liking, remove them first and set aside in a serving bowl.
- Crack 3 to 4 eggs into the bowl and lightly stir, then pour the mixture all at once into the simmering remaining broth.
- Let it cook briefly until the eggs form soft, fluffy curds, then roughly chop the green parts of the green onion with scissors and add them in.
- Pour the rich, egg-laden broth over the reserved noodles to finish.
- Boil water with doenjang, gochujang, soy sauce, and chicken stock.
- Once the broth boils, add the thin wheat noodles and cook for 3 minutes; remove the noodles first.
- Add beaten eggs and green onion to the remaining broth, cook briefly, then pour over the noodles.
Cooking tips 💡
- Avoid overloading the noodles, as they may absorb all the broth—stick to the recommended amount, and add more water if needed.
- Since no other vegetables are used, use 3 to 4 eggs to ensure a generous, satisfying texture.
- Boiling the noodles directly in the broth allows the starch to thicken the soup, making it richer and thicker than ramen.
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