Ramen Korean Style
Transform your ordinary instant noodles into a bold and flavorful adventure with this Ramen Korean Style recipe, a delicious fusion of spice and umami-packed goodness. Featuring gochujang, kimchi, and anchovy-based broth, this dish delivers authentic Korean flavors in just 35 minutes. The combination of tofu, shiitake mushrooms, and bean sprouts adds texture and nutritional balance, while soft-boiled eggs and nori sheets bring restaurant-quality elegance to your bowl. Perfect for cold evenings or when you’re craving a comforting meal, this recipe’s spicy kick and savory depth are sure to impress. Serve piping hot and garnish with fresh green onions for a vibrant finish that will delight your senses. Keywords: Korean ramen, spicy gochujang ramen, kimchi noodle soup, homemade ramen recipe.
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Recipe Information
Ingredients
- 2 packages instant ramen noodles
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic
- 5 cups water
- 1 tablespoon dried anchovies or anchovy stock base
- 1 cup tofu (firm, cubed)
- 1 cup shiitake mushrooms
- 1 cup kimchi
- 3 stalks green onions (sliced)
- 2 pieces soft-boiled eggs
- 2 sheets nori (seaweed sheets, optional)
- 1 teaspoon red pepper flakes
- 1 cup bean sprouts
Instructions
Start by mincing the garlic. Set aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the gochujang to the pot and stir for another minute to let it release its flavors.
Pour in the water and bring it to a simmer. Add the anchovy stock base (or dried anchovies if using).
Stir in the soy sauce and cook for 5 minutes to let the broth develop flavor.
Meanwhile, prepare the ramen noodles according to the package instructions, but undercook them slightly as they will finish cooking in the broth. Drain and set aside.
Add the tofu, shiitake mushrooms, and kimchi to the broth. Simmer for 5 minutes until the mushrooms are tender and tofu is warmed through.
Add bean sprouts and red pepper flakes to the broth for a final minute of cooking.
Divide the cooked ramen noodles between two bowls. Ladle the hot broth and toppings over the noodles.
Top each bowl with sliced green onions, a soft-boiled egg (halved), and nori sheets (if using).
Serve hot with extra kimchi on the side, and enjoy your spicy Korean-style ramen!
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 22.2 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1311 mg | 101% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
