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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Start by mincing the garlic. Set aside.

Step 2

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 3

Add the gochujang to the pot and stir for another minute to let it release its flavors.

Step 4

Pour in the water and bring it to a simmer. Add the anchovy stock base (or dried anchovies if using).

Step 5

Stir in the soy sauce and cook for 5 minutes to let the broth develop flavor.

Step 6

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.

Step 7

Add the tofu, shiitake mushrooms, and kimchi to the broth. Simmer for 5 minutes until the mushrooms are tender and tofu is warmed through.

Step 8

Add bean sprouts and red pepper flakes to the broth for a final minute of cooking.

Step 9

Divide the cooked ramen noodles between two bowls. Ladle the hot broth and toppings over the noodles.

Step 10

Top each bowl with sliced green onions, a soft-boiled egg (halved), and nori sheets (if using).

Step 11

Serve hot with extra kimchi on the side, and enjoy your spicy Korean-style ramen!

Nutrition Facts

Serving size	2165.4 grams (2165.4g)

Amount per serving	% Daily Value*
Calories	1594

Total Fat 74.50g	96%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 6.30g
Cholesterol 377mg	126%
Sodium 6859mg	298%
Total Carbohydrate 155.80g	57%
Dietary Fiber 20.20g	72%
Total Sugars 21.90g
Protein 80.80g	162%

Vitamin D 113IU	563%
Calcium 1231mg	95%
Iron 30mg	164%
Potassium 2054mg	44%

*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.

Source of Calories

Fat: 41.5%

Protein: 20.0%

Carbs: 38.5%