Spicy Korean Egg Glass Noodle Soup (Yukgaejang-Style Recipe)
Spicy Korean Egg Glass Noodle Soup (Yukgaejang-Style Recipe)
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/spicy-korean-egg-glass-noodle-soup.html
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What Is Yukgaejang-Style Egg Glass Noodle Soup?
This spicy Korean Egg Glass Noodle Soup is a simple home-style soup inspired by the bold, spicy flavor of yukgaejang (육개장).
Traditional Korean yukgaejang is generally made with beef and vegetables in a spicy broth. This recipe is different: it uses eggs and Korean glass noodles (dangmyeon) instead of beef, making it quicker and simpler to prepare at home.
Green onion, onion, garlic, Korean chili powder, fish sauce, and soy sauce create the savory and spicy broth, while the egg softens the flavor and the chewy glass noodles make the soup more satisfying.
Why You'll Love This Recipe?
This soup delivers plenty of Korean-style spicy flavor with relatively simple ingredients.
The green onion and onion are first stir-fried in oil, followed by garlic and Korean chili powder. This step creates a fragrant, spicy base before the water and seasonings are added.
The glass noodles absorb the flavorful broth, while the beaten eggs add a soft texture.
It is especially satisfying when served hot on a cold day, but it can also be enjoyed whenever you want a quick Korean soup with a little heat.
Ingredients
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Korean glass noodles (dangmyeon) — 60g
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Eggs — 2
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Green onion — 2 stalks
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Onion — 1/4
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Water — 1,000cc
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Tuna fish sauce — 3 tsp
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Korean soy sauce — 1 tsp
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Minced garlic — 1 tsp
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Salt — 1/2 tsp
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Coarse Korean chili powder — 1 tsp
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Korean red pepper powder — 1 tsp
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Cooking oil — 2 tsp
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Sesame oil — 1 tsp
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Black pepper — 1/2 tsp
How to Make Yukgaejang-Style Egg Glass Noodle Soup
Step 1. Prepare the Ingredients
Measure and prepare all the ingredients before cooking.
Because the soup comes together quickly once you begin stir-frying, it is helpful to have the seasonings ready in advance.
Step 2. Soak the Glass Noodles
Soak 60g Korean glass noodles in warm water for approximately 15 minutes.
Alternatively, soak them in cold water for approximately 1 hour.
Drain before adding them to the soup.
Soaking the noodles first helps them cook evenly and quickly in the broth.
Step 3. Prepare the Vegetables and Eggs
Cut the green onions into pieces approximately 10cm (4 inches) long.
Slice the onion.
Beat the 2 eggs in a bowl and set aside.
Step 4. Make the Spicy Aromatic Base
Heat 2 tsp cooking oil in a pot over medium heat.
Add the green onion and sliced onion and stir-fry for approximately 1 minute.
Add 1 tsp minced garlic and stir-fry for another 1 minute.
Add 1 tsp coarse Korean chili powder and stir-fry for approximately 40 seconds over medium heat.
Be careful not to burn the chili powder. Briefly cooking it in the oil helps release its aroma and color.
Step 5. Make the Broth
Pour 1,000cc water into the pot and bring it to a boil.
Once boiling, add:
- 3 tsp tuna fish sauce
- 1 tsp Korean soy sauce
- 1/2 tsp salt
Taste the broth and adjust the seasoning if necessary.
Remember that fish sauce and soy sauce already contribute saltiness.
Step 6. Add the Glass Noodles and Eggs
Add the soaked glass noodles to the boiling broth.
Add the beaten eggs and cook for approximately 2 minutes, until the noodles are cooked and the eggs are softly set.
Gently stir the eggs rather than vigorously mixing them if you want larger, softer pieces of egg in the soup.
Step 7. Finish the Soup
Add the remaining Korean red pepper powder, sesame oil, and black pepper according to the prepared ingredients.
Taste once more and adjust the seasoning if necessary.
Serve immediately while hot.
Why Stir-Fry the Chili Powder?
Stir-frying Korean chili powder briefly in oil is a useful technique for developing a deeper spicy aroma and red color.
However, chili powder can burn quickly.
Keep the heat at medium and stir continuously. If the chili powder burns, it can give the entire broth a bitter flavor.
What Are Korean Glass Noodles?
Korean glass noodles are called dangmyeon (당면).
They are typically made from sweet potato starch and become translucent and pleasantly chewy when cooked.
Dangmyeon is also commonly used in Korean dishes such as japchae.
Because the noodles absorb liquid and flavor, they work particularly well in soups and hot pots.
Ingredient Substitutions
Original Ingredient Substitute Options Notes Korean glass noodles Sweet potato starch noodles Look for dangmyeon for the characteristic Korean texture. Tuna fish sauce Anchovy fish sauce Use gradually and adjust after tasting because saltiness varies. Korean soy sauce Korean soup soy sauce or a small amount of regular soy sauce Adjust the final salt carefully. Coarse Korean chili powder Korean gochugaru Choose a heat level appropriate for your preference. Green onion Large scallions or spring onions A good substitute when Korean-style large green onions are unavailable.
| Original Ingredient | Substitute Options | Notes |
|---|---|---|
| Korean glass noodles | Sweet potato starch noodles | Look for dangmyeon for the characteristic Korean texture. |
| Tuna fish sauce | Anchovy fish sauce | Use gradually and adjust after tasting because saltiness varies. |
| Korean soy sauce | Korean soup soy sauce or a small amount of regular soy sauce | Adjust the final salt carefully. |
| Coarse Korean chili powder | Korean gochugaru | Choose a heat level appropriate for your preference. |
| Green onion | Large scallions or spring onions | A good substitute when Korean-style large green onions are unavailable. |
Shopping Tips in North & South America
Most basic ingredients in this soup, including eggs, onion, garlic, salt, pepper, and cooking oil, can usually be found in ordinary supermarkets.
The Korean-specific ingredients are more likely to be available at Korean or Asian grocery stores.
Korean Glass Noodles
Look for:
- Dangmyeon
- Korean glass noodles
- Sweet potato starch noodles
Check the ingredient list because not every transparent noodle is made from sweet potato starch.
Korean Chili Powder
Look for gochugaru (고춧가루) or Korean red pepper powder.
Gochugaru products vary in grind size and heat level, so choose according to the recipe and your preferred level of spiciness.
Tuna Fish Sauce
Korean tuna seasoning sauce may be labeled as tuna sauce or tuna extract seasoning.
If it is unavailable, anchovy fish sauce can provide savory flavor, although the taste will be different.
Korean Soy Sauce
Korean grocery stores usually carry several types of soy sauce.
For soups, Korean soup soy sauce is particularly useful because a relatively small quantity can provide savory flavor and saltiness.
Storage and Reheating
This soup is best served immediately, especially because the glass noodles continue absorbing broth after cooking.
If leftovers are refrigerated, the noodles may become softer and the amount of broth may decrease.
Store leftovers in a covered container in the refrigerator and use them within approximately 2–3 days.
Reheat thoroughly before serving.
If the noodles have absorbed too much broth, add a small amount of water while reheating and adjust the seasoning after tasting.
FAQ
Q1. Is this traditional Yukgaejang?
No.
Traditional yukgaejang is generally a spicy beef soup. This is a yukgaejang-style egg and glass noodle soup inspired by its spicy Korean flavor profile.
Q2. What are Korean Glass Noodles?
Korean glass noodles, or dangmyeon, are typically made from sweet potato starch.
They become translucent and chewy after cooking.
Q3. Can I use Anchovy Fish Sauce instead of Tuna Fish Sauce?
Yes.
Anchovy fish sauce can be used when tuna fish sauce is unavailable. Because brands differ in saltiness, add it gradually and taste the broth before adding more salt.
Q4. Why do I soak the Glass Noodles first?
Soaking softens the noodles before they enter the soup.
This helps them cook more quickly and evenly without requiring a long cooking time in the broth.
Q5. Why does this recipe use two types of Korean Chili Powder?
Using different textures of Korean chili powder can contribute both color and chili flavor to the soup.
If you have only one type of gochugaru, the soup can still be made, although the finished result may differ slightly.
Q6. Can I make this soup less spicy?
Yes.
Reduce the amount of Korean chili powder according to your preference.
When reducing it, keep the other savory seasonings and adjust the final broth after tasting.
Q7. How do I keep the Egg soft?
Pour the beaten egg into the hot broth and allow it to begin setting before stirring gently.
Overmixing can break the egg into very small pieces.
Q8. Can I prepare this soup ahead of time?
You can prepare the broth ahead of time, but the glass noodles are best added closer to serving.
Dangmyeon continues absorbing liquid after cooking.
Q9. Why did my broth become bitter?
The chili powder may have burned during the stir-frying step.
Keep the heat moderate and stir continuously when cooking the chili powder in oil.
Q10. What can I serve with this soup?
It works well with steamed rice, kimchi, or simple Korean vegetable side dishes.
Because the soup already contains glass noodles and eggs, it can also be served as a light meal on its own.
Cooking Tips
Don't burn the chili powder. This is one of the most important points when making the spicy broth.
Soak the dangmyeon before cooking. This helps the noodles cook evenly.
Taste before adding extra salt. Tuna fish sauce and soy sauce already contain salt.
Add the eggs gently. This produces softer pieces of egg in the broth.
Serve soon after cooking. Glass noodles continue absorbing the broth as they sit.
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