When Zucchini Noodles Are Really, Really Hard to Find in South Korea: This Recipe is the Best

The world’s most popular vegetables are hard to find in South Korean supermarkets, but there’s no denying that these noodles are pretty darn delicious.

The noodles are thick, soft, and flavorful, and their texture is just right.

You can make them ahead of time or freeze them and use as you want.

It’s the perfect dish to serve up with a glass of wine and some fried rice.

Read on to find out how to make zucchini noodle soup. 


3 cups of noodles (about 2 cups uncooked) 2. 

4 tablespoons of minced garlic (about 1 teaspoon) 3. 

1 medium onion (about 6 cloves) (about 8 ounces) (optional) 4. 

6 cups of vegetable broth (about 4 cups uncooked) 5. 

8 cups of water (about 7 cups uncooled)6. 

12 cups of chicken stock (about 12 cups uncuffled)7. 

2 cups of cornstarch (about 5 teaspoons)8. 

7 cups of soy sauce (about 3 tablespoons)9. 

10 cups of mirin (about 9 teaspoons)10. 

14 cups of rice (about 11 cups uncuffed)11. 

15 cups of chopped vegetables (about 16 cups uncovered)12. 

16 cups of sesame oil (about 14 teaspoons)13. 

20 teaspoons of sambal (about 10 teaspoons)14. 

25 teaspoons of sugar (about 15 teaspoons)15. 

35 teaspoons of rice vinegar (about 20 teaspoons)16. 

50 teaspoons of soy oil (optional optional)17. 

60 teaspoons of sake (optional to taste)18. 

70 teaspoons of chili sauce (optional, but very good)19. 

80 teaspoons of salt (optional or to taste for a spicy kick)20. 

90 teaspoons of black pepper (optional for added flavor)21. 

100 teaspoons of white vinegar (optional if you don’t have this ingredient)22. 

130 teaspoons of water to cover your noodles (optional depending on how spicy you want it)23. 

170 teaspoons of ginger (optional but also very good for flavor)24. 

200 teaspoons of turmeric (optional and good to add spice to)25. 

300 teaspoons of garlic powder (optional that’s how you pronounce it)26. 

350 teaspoons of brown sugar (optional  but good to have in this recipe)27. 

400 teaspoons of vinegar (or lemon juice)28. 

450 teaspoons of sea salt (or sugar)29. 

500 teaspoons of pepper (or chili powder)30. 

600 teaspoons of oil (or olive oil)31. 

700 teaspoons of corn starch (or corn meal)32. 

800 teaspoons of boiling water33. 

900 teaspoons of baking soda (or baking soda plus salt)34. 

1000 teaspoons of yeast (optional with this recipe, if you can’t find this ingredient, you can substitute cornstarchy ground meal in place of it.) 


Put all the ingredients together in a bowl and stir well to combine. 

When you have the mixture mixed together, you’ll need to put a spoonful of the mixture in a food processor or blender. 

Mix it until you have a thick paste, which should be very thin. 

If the paste looks too runny, add more flour to thin it out. 

You can also add salt and pepper to the paste if you want a more salty texture. 


In a small saucepan over medium heat, combine the water, vegetable broth, corn starch, soy sauce, vinegar, garlic powder, ginger, turmeric, and sugar. 

Add the remaining ingredients to the saucepan and stir until it’s mixed well. 

Cover and let it simmer for at least 30 minutes. 

3) Once the sauce is done simmering, remove the lid and let the noodles cool. 

Once the noodles are cool enough to handle, peel off the parchment paper. 

The noodles can be frozen and then reheated as you need them. 

Make sure you put them in the fridge at least overnight or you could end up with burnt noodles. 

Use as you wish.

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