Korean Spicy Ramen Noodles
These noodles aren’t just your average instant ramen—they’re a deliciously bold flavor experience that blends heat, umami, and a little bit of sweetness all in one bowl.
Equipment
- Medium pot
- Knife and Cutting Board
- Measuring Spoons and Cups
- Ladle
- Strainer or Colander
- Mixing Bowl
- Chopsticks or Tongs
- Small Bowl (optional)
Ingredients
For the Broth
- 4 cups chicken or vegetable broth
- 2 tablespoons gochujang Korean red chili paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes adjust to taste
For the Noodles and Toppings
- 200 grams Korean ramen noodles or instant ramen noodles
- 1 boiled egg halved
- 1/2 cup sliced green onions
- 1/2 cup sliced mushrooms shiitake or button
- 1/2 cup kimchi optional but recommended
- 1/2 cup spinach or bok choy
- 100 grams cooked protein tofu, chicken, or beef – optional
- Sesame seeds for garnish
Instructions
Step 1: Prepare the Broth Base
- In a medium pot, heat the sesame oil over medium heat.
- Add the minced garlic and ginger, stirring for about 1 minute until fragrant but not browned.
- Add the gochujang, soy sauce, sugar, and red pepper flakes to the pot. Stir well to combine everything into a smooth paste.
- Slowly pour in the chicken or vegetable broth while stirring to blend the paste evenly into the liquid.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
- Pro Tip: Keep stirring occasionally to prevent the chili paste from sticking to the bottom and burning.
Step 2: Prepare the Noodles and Vegetables
- While the broth simmers, bring a separate pot of water to a boil.
- Add the ramen noodles and cook according to package instructions (usually 3-4 minutes).
- Once cooked, drain the noodles using a strainer and rinse briefly under cold water to stop the cooking and keep them springy. Set aside.
- Quickly blanch the spinach or bok choy in the hot water for 30 seconds, then drain.
- Slice mushrooms and green onions, prepare any protein you want to add (boiled egg, tofu, or cooked meat).
Step 3: Assemble and Serve
- Taste the broth and adjust seasoning if needed — add more soy sauce for saltiness or sugar for balance.
- Divide the cooked noodles into serving bowls.
- Pour the hot broth over the noodles evenly.
- Arrange the spinach, mushrooms, kimchi (if using), boiled egg halves, and protein on top.
- Garnish with green onions and a sprinkle of sesame seeds.
- Pro Tip: Serve immediately to enjoy the noodles at their best texture before they soak up too much broth.
Notes
Estimated Nutritional Value (per serving):
- Calories: ~450–550 kcal
- Protein: 15–20g
- Carbohydrates: 55–65g
- Fat: 15–20g
- Fiber: 3–5g
- Sodium: ~1500–2000mg