Corn Noodle Soup, Inspired by a Popular Lamb Skewer Restaurant
Recreate the Delicious Corn Noodle Soup from Your Favorite Lamb Skewer Spot at Home!
After enjoying delicious lamb skewers, I was so captivated by the comforting corn noodle soup served as a dessert that I couldn’t stop eating it, even when full! It’s always fun to try and recreate flavors you love, so I set out to capture that wonderful taste. You can find corn noodles at many supermarkets, or order them online. The soup’s rich flavor comes from chicken stock and oyster sauce, and adding beef bone broth (gomtang) would deepen it even further – though I made this batch with just water as I didn’t have any on hand. I added a generous mix of vegetables like onions, carrots, and bok choy, stir-fried with pork. The hearty combination of abundant vegetables, pork belly, and soft corn noodles makes for a satisfying and deeply flavored noodle dish. Despite its appetizing red hue, it’s not spicy but wonderfully addictive. Enjoy this delightful bowl!
Ingredients
- Corn noodles, 1 serving
- Pork belly, 1 strip (approx. 100g)
- Onion, 1/5 of an onion
- Carrot, 3-4 slices
- Zucchini, 3-4 slices
- Bok choy, 2 small heads
- Enoki mushrooms, a small bunch
- Minced garlic, 1 Tbsp
- Green onion, 1/3 stalk
- Korean chili pepper (optional), 1
- Gochugaru (Korean chili flakes), 1 Tbsp
- Cooking oil, 2 Tbsp
- Water, 350ml
- Oyster sauce, 1/2 Tbsp
- Chicken stock (liquid), 1/4 Tbsp
- Salt, 1/2 tsp (or to taste)
- Soup soy sauce, 1/2 tsp (or to taste)
Cooking Instructions
Step 1
To achieve perfectly chewy corn noodles, soak them in cold water for about 30 minutes. This helps them cook evenly and maintain a pleasant texture.
Step 2
Prepare the aromatics and garnishes. Finely mince the garlic. Chop the green onion and the Korean chili pepper (if using) into small pieces.
Step 3
Cut the pork belly into small, bite-sized pieces for easy eating within the soup.
Step 4
Prepare the vegetables: thinly slice the onion, carrot, and zucchini. Trim the base of the enoki mushrooms and separate them. Wash the bok choy thoroughly, cut into manageable pieces, and halve any thicker stems.
Step 5
Start building the flavorful broth. Heat 2 tablespoons of cooking oil in a frying pan over low heat. Add 1 tablespoon of gochugaru (Korean chili flakes) and stir constantly until fragrant, being careful not to burn it. This creates infused chili oil.
Step 6
Once the chili oil is fragrant, turn the heat to medium and add the minced garlic, chopped green onion, and chili pepper. Sauté for about 1 minute until aromatic.
Step 7
Add the cut pork belly to the pan and cook, stirring, until it’s nicely browned and has rendered some of its fat.
Step 8
Increase the heat to medium-high. Add the sliced onion, carrot, and zucchini. Stir-fry the vegetables with the pork belly until they are slightly softened but still have a pleasant bite.
Step 9
Pour in 350ml of water to create the soup base.
Step 10
Add 1/4 tablespoon of liquid chicken stock for an extra layer of savory flavor.
Step 11
Stir in 1/2 tablespoon of oyster sauce to enhance the umami and add a subtle sweetness. Mix well to combine.
Step 12
Season the broth with 1/2 teaspoon of soup soy sauce and 1/2 teaspoon of salt. Taste and adjust the seasoning as needed.
Step 13
Cover the pan and let the soup simmer for about 5 minutes over medium-low heat, allowing the flavors to meld beautifully.
Step 14
Just before turning off the heat, add the prepared bok choy and enoki mushrooms. Stir them gently into the soup. They will cook quickly in the residual heat, retaining their vibrant color and fresh crunch.
Step 15
In a separate pot, bring a generous amount of water to a boil. Add the soaked corn noodles and cook for about 2 minutes until tender. If using unsoaked noodles, cook for approximately 4 minutes.
Step 16
Drain the cooked corn noodles thoroughly in a colander. Removing excess water prevents the broth from becoming diluted.
Step 17
Carefully add the drained corn noodles to the frying pan containing the vegetable and pork broth.
Step 18
Gently toss the noodles with the bok choy and enoki mushrooms. Simmer for another minute, allowing the noodles to absorb the rich flavors of the broth. Your delicious corn noodle soup is ready to be enjoyed!
