Spicy Korean Ramen
Ready to ignite your taste buds, this Spicy Korean Ramen recipe is a bold and flavorful twist on traditional instant noodles, perfect for fans of Korean cuisine. Made in just 30 minutes, this dish combines tender ramen noodles with a vibrant medley of stir-fried bok choy, tofu cubes, and the tangy crunch of kimchi. The key to its savory depth lies in the spicy sauce—a rich blend of gochujang (Korean chili paste), soy sauce, and sesame oil—that coats every bite. Paired with soft-boiled eggs and garnished with seaweed strips, this ramen delivers a harmonious balance of heat, umami, and texture. Ideal for a quick yet satisfying dinner, this customizable recipe will become your go-to for spicy noodle cravings.
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Recipe Information
Ingredients
- 2 packs Instant ramen noodles
- 4 cups Water
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 3 pieces Garlic cloves, minced
- 2 stalks Green onions, sliced
- 1 cup Bok choy, chopped
- 8 oz Tofu, cubed
- 1 cup Kimchi, chopped
- 2 pieces Eggs
- 1 sheet Seaweed (nori), cut into strips
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium-sized pot, bring 4 cups of water to a boil.
Add the instant ramen noodles and cook according to the package instructions, usually about 3 to 4 minutes, until the noodles are tender.
In a small bowl, mix together the gochujang, soy sauce, and sesame oil to make a spicy sauce. Adjust the gochujang quantity to taste if you prefer less heat.
In a large skillet, heat a little oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Add the sliced green onions, wok choy, and tofu cubes to the skillet. Stir-fry for about 3 minutes until the vegetables are slightly tender.
Add the kimchi to the skillet and continue to stir-fry for another 2 minutes.
Pour the spicy sauce mixture into the skillet and stir well with the other ingredients. Let it simmer for 1 minute so the flavors can meld together.
Once the ramen noodles are cooked, drain them and add them to the skillet with the vegetable and tofu mix. Stir everything together so the noodles are well coated with the sauce.
In a separate small pot, bring water to a boil and gently lower the eggs in. Boil for 6 minutes for soft-boiled yolks, then transfer them to a bowl of cold water to stop the cooking process.
Peel the eggs and cut them in half.
Add salt and black pepper to taste to the ramen dish.
Serve the ramen in bowls, placing half an egg on top of each serving. Garnish with seaweed strips for added texture.
Enjoy your homemade spicy Korean ramen!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 648 mg | 50% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1046 mg | 22% | |
*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.
