Gochujang Noodles

A bowl of noodles topped with jammy soy sauce eggs.

These gochujang noodles are bold, spicy, and packed with flavor. Ramen noodles tossed in a rich sauce made from gochujang, miso, soy sauce, and rice vinegar, topped with charred corn, soft soy sauce eggs, and sesame seeds. Ready in under 15 minutes and seriously addictive.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Korean

Keyword: Spicy ramen noodles

Servings: servings

Calories: 193kcal

Author: Anna

Equipment

Large skillet
Cooking pot
Knife

Ingredients

2 portions ramen noodles
2 tablespoon gochujang paste
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon soy sauce
1 tablespoon white miso paste
½ teaspoon gochugaru powder or red chili powder

Toppings

1 cup (150g) canned corn charred in a skillet or using a kitchen torch
2 stalks green onions sliced
Toasted sesame seeds
2 soy sauce eggs if you choose to use this topping, start making it the night before

Instructions

Start by charring the corn. Spread the canned corn on a baking sheet and char using a kitchen torch. You can also char it in a dry skillet or under the broiler until charred in places. Set aside.
Meanwhile, cook the ramen noodles according to the package instructions. Reserve ¼ cup of the cooking water before draining.
In a skillet, combine the gochujang paste, rice vinegar, soy sauce, miso paste, and gochugaru or chili powder. Cook over medium heat, stirring occasionally, for 2 minutes until the sauce is warm and homogenous. Pour in the reserved cooking water and stir to combine. Cook for another minute until the sauce is loose and glossy.
Add the drained noodles to the skillet and toss well until evenly coated.
Divide into two bowls and top with the charred corn, sliced green onions, toasted sesame seeds, and soy sauce eggs. Serve immediately.

Nutrition