Vegetarian Spicy Beef Ramyeon
Warm up your taste buds with this soul-soothing Vegetarian Spicy Beef Ramyeon, a plant-based twist on the classic Korean noodle soup. Packed with bold, umami flavors, this vibrant dish features savory plant-based ground beef simmered in a rich, spicy broth made with gochujang, soy sauce, and vegetable broth. Tender ramen noodles, wilted baby spinach, crisp julienned carrots, and tangy kimchi bring texture and bursts of flavor to every bite. Finished with a drizzle of sesame oil and a sprinkle of green onions and sesame seeds, this hearty, spicy ramyeon is perfect for satisfying cravings while staying vegetarian-friendly. Ready in just 30 minutes, it’s a quick and delicious recipe that combines comfort food with a fiery kick.
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Recipe Information
Ingredients
- 200 grams Plant-based ground beef
- 2 packs Instant ramen noodles (vegetarian friendly)
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 3 cloves Garlic cloves, minced
- 1 tablespoon Sesame oil
- 3 stalks Green onions, finely chopped
- 1 medium Carrot, julienned
- 2 cups Baby spinach
- 1 cup Kimchi
- 1 tablespoon Vegetarian hoisin sauce
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Sesame seeds
- 2 cups Water
Instructions
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the plant-based ground beef and cook for 3-4 minutes, breaking it apart until it browns slightly.
Add the julienned carrot, gochujang, soy sauce, hoisin sauce, and crushed red pepper flakes to the pot. Stir to combine and let cook for another 2 minutes.
Pour in the vegetable broth and water. Bring to a boil, then reduce the heat to a simmer for 5 minutes to let the flavors meld.
Add the instant ramen noodles to the simmering broth and cook according to the package instructions, typically 3-4 minutes. Stir occasionally to ensure even cooking.
In the final 2 minutes of cooking, add the baby spinach to the pot and let it wilt.
Taste the broth and adjust seasoning if needed with additional soy sauce or gochujang for extra spice.
Ladle the ramyeon into serving bowls, distributing the noodles, broth, and toppings evenly.
Garnish with chopped green onions, kimchi, and a sprinkle of sesame seeds.
Serve hot and enjoy this hearty, spicy vegetarian ramyeon!
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9565 mg | 416% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 37.5 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3311 mg | 70% | |
*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.
