If you love spicy food and ramen, look no more! this dish will be your favorite. Hot steaming bowl of Korean ramen on a cold winter day is comfort in a bowl. The spicy gochujang peanut seasoning paste makes this ramen truly worth. Creamy spicy broth topped with noodles, vegetables, chicken, boiled eggs makes this dish so easy and tasty.
Korean Ramen Recipe
You all know my love for ramen by now. This gochujang ramen is my new favorite. I used to wonder how a simple dish can taste this good and comforting at the same time.
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I created this Korean ramen recipe for all those busy bees. You can whip up a delicious bowl of spicy ramen in no time at all. All you need is to make seasoning paste, cook noodles, boil eggs, cook protein of choice and boil broth. Assemble and enjoy.
About Korean Ramen Recipe
Korean foods are getting so popular lately and this ramen will become your new favorite if you try it once. Ramen gets it flavour from the broth you pour on it.
The flavour of this ramen broth comes from the special seasoning paste you prepare using gochujang, peanut butter, soy sauce, garlic, onions and sesame oil. Taste and get the seasoning paste right to make your broth taste good. Also check my sesame miso ramen and tan tan ramen.
The small amount of peanut butter added in the seasoning paste makes the broth creamy instantly. When you pour the hot broth on top, it emulsify and get creamy instantly.
After the broth, my next favorite ramen ingredients are the toppings. I use vegetables, boiled eggs, protein as my toppings. You can pick either chicken or tofu. Marinate them, grill them, slice and top your ramen with it. So good.
Similar Recipes
Noodles added in this Korean ramen recipe can be customised too. You can use konjac shirataki noodles if you prefer it to be gluten free. Egg noodles, boiled spaghetti, Hakka noodles are best choice too. I used thin wheat noodles which I used for my Bibim Guksu and Chilli Oil Noodles.
Usually I mix the sauce in a bowl just as it is. This time I bloomed the gochugaru, garlic and green onions in hot oil to add more depth of flavor. Then mix other sauce ingredients. This trick definitely intensifies the flavour profile.
And the broth, I used chicken broth which is just chicken bouillon cubes mixed with hot water. You can use freshly made broth or use bone broth as well.
The spicy taste for this Korean ramen comes from the gochujang and gochugaru. it adds deep red colour and spicy kick. For milder ramen, check my Chicken Ramen.
My Love for Ramen (Hacks)
I always stock up on tahini, peanut butter in my fridge. These two helps make the creamiest ramen broth without taking hours of cooking.
Some days I even add a tablespoon of miso paste which gives umami taste to the broth and makes it so flavourful and healthy.
If you prefer extra creamy broth, you can add some boiled soy milk, regular milk or even coconut milk in your broth. Just check my tan tan ramen for idea.
Ramen is loved by all because of how versatile it is. You can top with anything you have in the fridge. You can always customize ramen vegetarian, vegan as well.
Ramen is one of the dish which you can meal prep on a weekend and quickly whip up ramen in the middle of the week. I usually cook my chicken breast, slice up vegetables and make seasoning paste in advance.
So when I am craving for ramen in the middle of the week, I heat up some broth and can whip up a batch of ramen in an instant. Using shirataki (konjac) noodles is great when you want a healthy option. it doesn't need any cooking too.
Check my Korean Recipes
Korean Ramen Ingredients
- Seasoning Paste - the seasoning paste is base for this ramen. I used gochugaru, gochujang, garlic, green onions, sesame oil, peanut butter, soy sauce, vinegar and sugar. This creates a flavourful base for the ramen.
- Noodles - I used thin wheat noodles also known as somen for making this ramen. You can use any noodles of choice.
- Protein - I used chicken breast which I seasoned with just salt, pepper, red chilli powder, and soy sauce. You can use this same marination for tofu as well.
- Broth - veg stock, chicken stock or even bone broth can be used for making the base broth of ramen.
- Toppings - carrot ribbons, spring onions, boiled eggs, sweet corn, sesame seeds make great toppings.
Step by Step Pictures
Cooking chicken
1)Take your chicken breast and cut them in the middle and butterfly them to open it like a book. Now cut each chicken into 2 portions. Start by marinating chicken with soy, salt, pepper and chilli powder for 15 minutes.
Once marinated. Heat a grill pan or skillet on medium heat. Brush lightly with oil , once pan is hot add the chicken on the pan.
2)Cook for 3 minutes on one side, flip over and cook for 2 more minutes on other side.
3)Remove chicken on a cutting board and allow them to rest for 5 minutes. Once rested slice into thin slices and set aside.
Make seasoning paste
4)take gochugaru, garlic and green onion whites in a heat safe bowl. In a small sauce pan take sesame oil and heat until smoking. Now pour this over the garlic and gochugaru and mix well.
5)This step helps release the natural oils from the garlic, onions and gochugaru.
6)Now add all the remaining ingredients and mix well.
7)Taste this sauce and adjust seasonings. Set this aside.
Boiling noodles
8)Take lots of water in a sauce pan and bring it up a full boil. Once water starts boiling, drop in noodles and cook for 4 minutes or as per package directly.
9)Once noodles is cooked, Strain and rinse the noodles under cold water. Set aside so the excess water can drain.
Boiling broth
10)take vegetable stock or chicken stock in a sauce pan and bring it to a full boil.
Make ramen broth
11)Now take 3 serving bowls. Divide the seasoning paste between the bowls.
12)Pour over the hot chicken broth over the seasoning paste and mix well.
13)The sauce will melt into the broth and create base ramen broth.
Assemble ramen
14)now divide the cooked noodles into the three ramen bowls.
15)Top with carrot ribbons, boiled sweet corn, halved boiled egg, sliced chicken breast, green onions. You can top with more gochujang.
16)Sprinkle top with some chilli powder and sesame seeds.
16)Serve hot.
Expert tips
Noodles - I used thin wheat noodles, you can use any noodles that you prefer. Whole wheat noodles or gluten free konjac noodles can be used.
Vegan - if you want this ramen to be vegan, you can use tofu instead of chicken. Use vegetable broth instead of chicken broth.
Toppings - you can top ramen with any vegetables like steamed bokchoy, sauted mushrooms, sauted cabbage, kimchi and ramen eggs.
Storage - you can boil noodles, eggs, make seasoning paste, prepare veggies in advance and store in fridge. Heat broth at the time or serving and assemble ramen
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Spicy Korean Ramen Recipe (Gochujang Ramen, Peanut Butter)
Equipment
Ingredients
Seasoning paste
- 2 tablespoon Garlic peeled & chopped finely
- 2 no Green onion white part chopped finely
- 2 tablespoon Gochugaru (Korean Chilli powder)
- 3 tablespoon Toasted Sesame Oil
- 3 tablespoon Peanut butter
- 3 tablespoon Gochujang (Korean Chilli paste)
- 1 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 1 tablespoon Sugar
For Ramen Topping
- 300 grams Thin Wheat Noodles Somen
- 3 no Eggs Hard boiled
- 1 large Carrot cut into ribbons
- 2 no Green onion green part chopped Finley
- ¾ cup Sweetcorn Boiled
- 3 teaspoon Sesame Seeds toasted
- 4½ cup Chicken Broth
For Grilling chicken
- 2 large Chicken Breast
- 2 teaspoon Dark Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Black Pepper powder
- 1 teaspoon Red chilli powder
- 1 tablespoon Oil
Instructions
- Marinating chicken - Take your chicken breast and cut them in the middle and butterfly them to open it like a book. Now cut each chicken into 2 portions. Start by marinating chicken with soy, salt, pepper and chilli powder for 15 minutes.
- Cooking chicken - Once marinated. Heat a grill pan or skillet on medium heat. Brush lightly with oil , once pan is hot add the chicken on the pan. Cook for 3 minutes on one side, flip over and cook for 2 more minutes on other side. Remove chicken on a cutting board and allow them to rest for 5 minutes. Once rested slice into thin slices and set aside.
- Make seasoning paste - take gochugaru, garlic and green onion whites in a heat safe bowl. In a small sauce pan take sesame oil and heat until smoking. Now pour this over the garlic and gochugaru and mix well. Now add all the remaining ingredients and mix well. Taste this sauce and adjust seasonings. Set this aside.
- Boiling noodles - take lots of water in a sauce pan and bring it up a full boil. Once water starts boiling, drop in noodles and cook for 4 minutes or as per package directly. Once noodles is cooked, Strain and rinse the noodles under cold water. Set aside so the excess water can drain.
- Boiling broth - take vegetable stock or chicken stock in a sauce pan and bring it to a full boil.
- Make ramen broth - Now take 3 serving bowls. Divide the seasoning paste between the bowls. Pour over the 11/2 cup of hot chicken broth over the seasoning paste on each bowl and mix well. The sauce will melt into the broth.
- Assemble ramen - now divide the cooked noodles into the three ramen bowls. Top with carrot ribbons, boiled sweet corn, halved boiled egg, sliced chicken breast, green onions, sesame seeds. You can top with more gochujang. Serve hot.
Christabell
Dear Aarthi, saw your story on FB regarding this recipe ( Korean Ramen ) and I immediately knew I had to try it, made it today and I must say it was absolutely delicious, extremely flavorful, enjoyed every bit of it! A dish I will be making more often. Thank you so much for the detailed recipe !😊❤️
Aarthi
I am so glad that you tried and liked it.