Spicy Korean Ramen Recipe
If you crave bold, soul-warming noodles that come together in under half an hour, this Spicy Korean Ramen is about to become your new obsession. Picture slurpable noodles swimming in a fiery gochujang-infused broth, loaded with fresh veggies and silky eggs—every spoonful packs tang, comfort, and plenty of heat. Whether you’re a ramen fanatic or new to Korean flavors, this bowl is pure magic on chilly nights or whenever you need a delicious pick-me-up.
Ingredients You’ll Need
You don’t need to scour specialty stores for most of these ingredients—each one is easy to find and pulls its weight by making the Spicy Korean Ramen taste complex, colorful, and wonderfully satisfying. The big secret? Balancing spicy, umami, and fresh flavors with just a handful of essentials.
- Chicken or vegetable broth (4 cups): The flavorful base that creates a rich, steamy foundation for your ramen.
- Instant ramen noodles (2 packs, discard seasoning packets): Fast-cooking and ideally chewy, these make the ultimate canvas for your custom broth.
- Gochujang (2 tablespoons): This Korean chili paste brings bold spice, sweetness, and signature red color to your soup.
- Soy sauce (1 tablespoon): Salty depth and umami — just a splash makes the flavors pop.
- Sesame oil (1 teaspoon): Adds nuttiness and that irresistible aroma of classic Korean dishes.
- Garlic, minced (3 cloves): For warmth and fragrance that infuses each spoonful.
- Ginger, grated (1 teaspoon): Offers zesty complexity and a little tingle alongside the chili heat.
- Sliced mushrooms (1/2 cup): Earthy notes and a meaty texture that soak up all that fiery broth.
- Baby spinach (1 cup): Tossed in at the end for a burst of green color and freshness.
- Green onions, sliced (2): For subtle onion flavor and a crunchy finish.
- Large eggs (2): Whether soft-boiled or fried, these turn the ramen into a meal that truly satisfies.
- Toasted sesame seeds (1 teaspoon): Just a sprinkle gives a pleasant crunch and extra flavor.
- Salt and pepper to taste: Tweaks the seasoning so every bowl sings with flavor.
How to Make Spicy Korean Ramen
Step 1: Sauté Aromatics
Heat the sesame oil in a large pot over medium heat. Once shimmering, toss in the minced garlic and grated ginger. Sauté for one to two minutes—just until your kitchen smells amazing and the aromatics start to sizzle and soften. This quick step sets the foundation for the deep flavor that defines Spicy Korean Ramen.
Step 2: Build the Broth Base
Next, stir in the gochujang and soy sauce. Let them bubble for another minute so they meld with the oil, garlic, and ginger. Pour in the chicken or vegetable broth, scraping up any bits stuck to the bottom. Bring your broth mixture to a boil; this is when those complex, spicy-salty flavors come together beautifully.
Step 3: Add Vegetables
Drop in your sliced mushrooms, allowing them to simmer in the broth for about five minutes. The mushrooms will soften up and absorb that vibrant, spicy liquid, adding wonderful depth and texture to your ramen.
Step 4: Cook the Noodles
Add both packs of instant ramen noodles straight into the simmering pot (remember to discard the seasoning packets—your homemade broth is about to be way better!). Cook according to package instructions, which usually takes about three minutes. Stir often so the noodles separate and cook evenly, soaking up some of that spicy, aromatic broth.
Step 5: Prepare the Eggs
While the noodles cook, soft-boil or fry your eggs in a separate pan—whichever you prefer. For a classic ramen look, aim for soft-boiled eggs with creamy yolks; they’ll swirl deliciously into the hot broth. Fried eggs are also a treat if you like crispy edges and runny centers.
Step 6: Finish and Serve
Just before serving, stir in the baby spinach and sliced green onions. They’ll wilt in the residual heat, giving your ramen a burst of color and freshness. Divide the noodles and broth among bowls, top each with an egg, and finish with a generous sprinkle of toasted sesame seeds. Don’t forget a final seasoning of salt and pepper to taste—now your Spicy Korean Ramen is ready to devour!
How to Serve Spicy Korean Ramen
Garnishes
Classic garnishes make every bowl shine: think extra green onions sliced on the diagonal, an extra shake of toasted sesame seeds, or even a drizzle of chili oil for extra fire. If you love fresh crunch, finely shredded cabbage, bean sprouts, or a little shredded seaweed will make your Spicy Korean Ramen look extra inviting and taste amazing.
Side Dishes
A traditional Korean meal isn’t complete without a few vibrant side dishes. Serve your Spicy Korean Ramen with a dish of kimchi, tangy pickled radishes, or even some marinated tofu. These sides balance the ramen’s heat and make the meal feel like an authentic Korean feast at home.
Creative Ways to Present
Presentation is half the fun! Try serving your ramen in extra-large bowls for a cozy, noodle-slurping experience, or use wide, shallow bowls and arrange the toppings artfully for that Instagram-worthy photo. You can even serve it “deconstructed” with each topping in its own small bowl, letting everyone customize their own Spicy Korean Ramen just the way they like.
Make Ahead and Storage
Storing Leftovers
If you have leftover Spicy Korean Ramen, transfer it to an airtight container and refrigerate for up to two days. For best results, store the broth separately from the noodles and eggs, as this prevents soggy noodles and helps everything reheat evenly the next day.
Freezing
While the broth and vegetables freeze well, noodles can lose their texture after thawing. Freeze just the broth and veggies in a freezer-safe container for up to one month. When ready to eat, cook up fresh noodles, then add them to your reheated broth for the perfect Spicy Korean Ramen experience.
Reheating
To reheat, gently warm the broth and veggies in a saucepan over low heat—avoid boiling, which can overcook the veggies. Add freshly cooked noodles (or the refrigerated ones, if they’re still in good shape), and re-warm your egg gently in hot water if needed. This method ensures every bowl tastes freshly made.
FAQs
Can I make Spicy Korean Ramen vegetarian or vegan?
Absolutely! Just use vegetable broth and substitute the eggs with tofu or extra mushrooms. For a fully vegan version, double-check that your gochujang and noodles are plant-based, as some brands may contain animal products.
Which noodles work best for this dish?
Instant ramen noodles are the classic choice for convenience, but you can easily use fresh or frozen Korean wheat noodles for a chewier, more authentic slurp. Rice noodles work if you’re gluten-free—just adjust cooking time as needed.
How spicy is Spicy Korean Ramen, and can I adjust the heat?
With two tablespoons of gochujang, you’ll get a satisfying, bold heat level, but it’s easy to tweak. Start with one tablespoon for a milder kick, or add more to really turn up the fire. A little chili oil or sliced fresh chilies make it even spicier if desired!
Can I add extra protein or vegetables?
Absolutely—Spicy Korean Ramen is a perfect “empty the fridge” meal. Toss in cooked chicken, pork belly, shrimp, or tofu for extra protein. Other great veggies include bok choy, corn, carrots, or even zucchini. Customize away!
What’s the best way to get the perfect soft-boiled egg for ramen?
Gently simmer your eggs in boiling water for 6 to 7 minutes, then plunge them into ice water to stop the cooking process. Peel and slice in half—each yolk should be golden, creamy, and ready to melt into your ramen broth.
Final Thoughts
There’s nothing quite like sharing a piping-hot bowl of Spicy Korean Ramen with friends or family around your table. It’s quick, deeply flavorful, and completely customizable, so you can put your own delicious spin on it every time. Give it a try—one bite and you’ll want to keep this recipe in your weeknight rotation forever!
Print
Spicy Korean Ramen Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the bold flavors of Korean cuisine with this Spicy Korean Ramen recipe. A satisfying and easy-to-make dish that combines the heat of gochujang with savory broth and tender noodles.
Ingredients
Broth:
- 4 cups chicken or vegetable broth
Ramen:
- 2 packs instant ramen noodles (discard seasoning packets)
Seasonings:
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
Additions:
- 1/2 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, sliced
- 2 large eggs
- 1 teaspoon toasted sesame seeds
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat sesame oil in a large pot. Sauté garlic and ginger until fragrant.
- Add Seasonings: Stir in gochujang and soy sauce. Cook briefly.
- Simmer: Pour in broth, bring to a boil, and add mushrooms. Simmer.
- Cook Noodles: Add ramen noodles and cook as per package instructions.
- Prepare Eggs: Soft boil or fry eggs separately.
- Finish: Stir in spinach and green onions. Serve ramen topped with egg and sesame seeds.
Notes
- Adjust gochujang to taste.
- Enhance with kimchi or tofu.
- For best results, use fresh noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 185 mg
