Spicy Korean Ramen Recipe

Andrea Riddle
25 Jun, 2022
Hey friends! I’m so excited to share this Spicy Korean Ramen recipe with you. It’s one of those dishes that brings so much comfort and flavor in one bowl. Ramen is known for its hearty broth and chewy noodles, but what really makes this recipe stand out is the combination of bold, Korean flavors like gochujang, miso paste, and gochugaru. Each spoonful is packed with savory goodness and a touch of heat, balanced with tender slices of steak and soft-cooked eggs.

Spicy Korean Ramen Recipe

This is one of my go-to recipes when I want something warm, spicy, and soul-soothing. The broth comes together so easily, and it’s layered with flavors that develop into something magical. I love using fresh ramen noodles when I can, but even the dried ones work wonderfully here. And don’t worry if you’ve never made ramen from scratch, this is a great recipe to start with. You’ll be surprised at how simple it is once you get going.

Why You’ll Love This Recipe

This Spicy Korean Ramen is a bowl of comfort with a kick. What I love most about it is how the ingredients come together to create such a rich, layered flavor each bite feels like a warm embrace. The spicy gochujang and gochugaru give the broth a perfect level of heat, while the miso adds a deep, savory note that keeps you coming back for more.

It’s one of those dishes that’s both exciting and comforting at the same time. Plus, it’s incredibly versatile you can adjust the spiciness, swap in your favorite proteins, and even customize the toppings to make it your own.

Korean American: Food That Tastes Like Home


What makes this Spicy Korean Ramen so special?

  • Layers of flavor: The broth is a perfect blend of savory, spicy, and slightly sweet. The miso adds richness, while the gochujang and gochugaru bring heat and depth.
  • Customizable: Don’t have steak? Use chicken or tofu. You can also play with the level of spiciness to suit your taste!
  • Quick and easy: Despite the complex flavors, this dish comes together in under 30 minutes, making it a great weeknight dinner.
  • Balanced: The chewy ramen noodles, tender steak, soft eggs, and bright green onions make every bite a mix of textures and flavors.

Key Ingredients

Spicy Korean Ramen Recipe

  • Chicken broth: Provides a savory base for the soup.
  • Ramen noodles: The star of the dish, absorbing the flavors of the broth.
  • Eggs: Soft-cooked eggs add richness and texture.
  • Gochujang: Adds depth and spice with a sweet, tangy kick.
  • Sesame oil: Enhances the dish with a nutty aroma and flavor.
  • Steak: Adds protein and heartiness to the ramen.
  • Miso paste (white): Adds umami and a mild sweetness to the broth.
  • Gochugaru red pepper: Gives an extra layer of spiciness.
  • Water: Helps balance the broth’s consistency.
  • Green onions: Adds freshness and crunch.
  • Miso paste (dark): You can combine it with white miso for a deeper, richer flavor.
  • Salt: Enhances all the flavors in the dish.

Step By Step Instructions:

Cook the noodles: Boil the ramen noodles according to the package instructions, then drain and set aside.

Korean Ramen

Prepare the broth: In a large stockpot, bring the chicken broth to a simmer over medium heat. Meanwhile, in a small bowl, mix together the white miso paste, gochujang, gochugaru, and water until a smooth paste forms. Stir this seasoning paste into the simmering broth until fully dissolved.

Korean Ramen

Cook the steak: In a bowl, toss the steak slices with ½ teaspoon of salt and sesame oil. Heat a skillet over medium-high heat and sear the steak, cooking for about 2-3 minutes per side, until just browned but still slightly pink inside.



Assemble the ramen: Divide the cooked noodles into bowls. Ladle the hot broth over the noodles, then top with slices of steak, soft-boiled eggs, and green onions. Garnish with toasted sesame seeds.

Korean Ramen

Serve and enjoy: Serve the ramen hot, and enjoy immediately for the best texture and flavor.

Korean Ramen

Serving Suggestions:

Pair this Spicy Korean Ramen with some traditional Korean side dishes like kimchi or pickled radishes to complement the bold flavors of the broth.

For an added crunchy texture, you can serve it alongside tempura vegetables or crispy seaweed.

If you want to enhance the umami even further, drizzle a small amount of soy sauce or sesame oil over the top before serving.

Storage Tips:

  • Refrigeration: Store any leftover broth separately from the noodles. The broth can be refrigerated in an airtight container for up to 3 days. Noodles can also be stored for 2-3 days, but they may lose some texture.
  • Reheating: Reheat the broth gently on the stovetop over low heat until warmed through. If the broth has thickened too much in the fridge, add a bit of water to thin it out. Add the noodles to the broth just before serving, as reheating them can make them mushy.
  • Freezing: The broth can be frozen in freezer-safe containers for up to 2 months. However, avoid freezing the noodles as they may become soggy once thawed.

Recipe Variations:

  • Protein Substitutions: If you’re not a fan of steak, try substituting with chicken, pork, or even tofu for a vegetarian option. You could also use shrimp for a seafood twist.
  • Vegetable Additions: Add more vegetables to the broth for extra nutrition—spinach, mushrooms, bok choy, or bean sprouts all work well with the ramen’s flavors.
  • Spiciness: Adjust the heat level by adding more or less gochugaru (red pepper flakes) or gochujang. For an extra kick, top your ramen with sliced fresh chili peppers.
  • Noodle Alternatives: You can use soba noodles, udon, or even rice noodles if you’re looking to switch up the type of noodles. Each brings a different texture to the dish.
  • Broth Base: While chicken broth is a great base, feel free to use vegetable broth or even beef broth to customize the flavor profile further.

Spicy Korean Ramen Recipe

Spicy Korean Ramen is a flavorful and comforting noodle soup dish that brings together the rich, savory tastes of Korean cuisine with the warmth of traditional ramen

5 from 3 votes
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Servings3

INGREDIENTS

    • 18 oz fresh ramen noodles (or 12 oz dried ramen noodles)
    • 8 cups chicken broth
    • ½ lb flank steak, sliced into ¼-inch strips
    • 1 teaspoon kosher salt
    • 2 teaspoons sesame oil
    • ¼ cup white miso paste
    • ¼ cup gochujang
    • ½ - 1 teaspoon gochugaru (Korean red pepper flakes)
    • 1 tablespoon Japanese sesame paste (optional)
    • ¼ cup water
    • 2 soft-cooked eggs (boiled for 6 minutes and halved)
    • 1 bunch green onions, thinly sliced
    • Toasted sesame seeds (optional garnish)

    INSTRUCTIONS
     

    1. Cook the noodles: Prepare the ramen noodles according to the package directions. Drain and set aside.
    2. Prepare the broth: In a large stockpot, heat the chicken broth over medium-high heat until it simmers. In a small bowl, mix together the miso paste, gochujang, water, and gochugaru (crushed red pepper) to create the seasoning paste. Stir the paste into the broth until fully dissolved and keep the broth warm over low heat.
    3. Cook the steak: Toss the sliced steak with ½ teaspoon salt and the sesame oil. Heat a skillet over medium-high heat. Once hot, add the steak and cook, stirring frequently, until just cooked through but still slightly pink inside, about 2-3 minutes per side.
    4. Assemble the bowls: Divide the noodles between bowls. Ladle the hot broth over the noodles and top with steak slices, half a soft-cooked egg, and green onions. Garnish with toasted sesame seeds and serve immediately. Enjoy!
Notes:

  • You can substitute steak with chicken or tofu for a different take on the dish.
  • Adjust the gochugaru to your preferred spice level.
  • For extra richness, stir a teaspoon of Japanese sesame paste into the broth.

Tried this recipe?Let me know how it was!
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