Creamy Gochujang Ramen

$- 200g ramen noodles - 2 tablespoons gochujang (Korean chili paste) - 1 cup coconut milk - 2 cups vegetable broth - 2 boiled eggs - Sesame seeds - Green onions Gather these ingredients to create your creamy gochujang ramen. The ramen noodles are the heart of the dish. They soak up the rich flavors of the broth. Gochujang adds spice and depth. It’s a sweet and spicy chili paste that makes the dish special. Coconut milk gives the soup its creaminess. It balances the heat from the gochujang. Vegetable broth adds a savory base. You can choose to make it with chicken broth if you want more flavor. For toppings, boiled eggs add protein and richness. Sesame seeds bring a nice crunch. Green onions give a fresh touch. You can mix and match these toppings to fit your taste. Enjoy customizing your ramen! 1. Start by bringing a large pot of water to a rolling boil. 2. Add 200g of ramen noodles to the pot. 3. Cook the noodles as per the package instructions, usually about 3-4 minutes. 4. Once cooked, drain the noodles in a colander and set them aside. 1. In a large soup pot, heat 1 tablespoon of sesame oil over medium heat. 2. When the oil shimmers, add 1 small chopped onion to the pot. 3. Sauté the onion for about 3 minutes until it turns translucent. 4. Next, add 1 clove of minced garlic and 2 tablespoons of gochujang. 5. Stir everything for about a minute until the garlic smells fragrant and mixes well. 1. Gradually pour in 1 cup of coconut milk and 2 cups of vegetable broth into the pot. 2. Stir well to combine all the ingredients, and bring the mixture to a gentle simmer. 3. Add 1 cup of washed baby spinach and 1 peeled, julienned carrot to the pot. 4. Let the soup simmer for about 5 minutes until the veggies are bright and tender. 5. Stir in 1 tablespoon of soy sauce and season with salt and freshly ground black pepper. 6. If you like it spicier, add more gochujang to taste. 7. Finally, mix in the pre-cooked ramen noodles, stirring to coat them in the broth. 8. Heat everything through for another 2-3 minutes, ensuring the noodles are hot. 9. Serve the ramen in bowls and garnish with sliced green onions, boiled eggs, and sesame seeds. - Cooking noodles al dente: To achieve the best texture, cook the ramen noodles for just 3-4 minutes. They should be firm but not hard. Drain them quickly to stop the cooking process. - Ensuring vegetables maintain crunch: Add your vegetables like carrots and spinach a few minutes before serving. This keeps them bright and crunchy, adding great texture to your dish. - Adjusting spice levels: Gochujang packs heat and flavor. Start with 2 tablespoons, then taste your broth. Add more if you want extra spice. - Tips for garnishing: Use fresh green onions and sesame seeds for garnish. They add color and crunch, making your ramen look and taste amazing. - Serving in deep bowls: Choose deep bowls to hold the broth and noodles. This helps keep everything warm and inviting. - Artistic arrangement of toppings: Arrange your toppings artfully. Place the egg halves on top, scatter green onions, and sprinkle sesame seeds. This not only looks nice but also enhances the eating experience. {{image_4}} You can easily add protein to your creamy gochujang ramen. Adding tofu gives a nice texture and makes it filling. Use firm tofu, cut it into cubes, and sauté it until it's golden. This adds a wonderful crunch. If you prefer meat, shrimp or chicken works great too. For shrimp, add it when the broth is simmering. Cook until pink and curled. If using chicken, add cooked, shredded chicken for a hearty touch. For a vegan twist, switch out the coconut milk. Use unsweetened almond milk or cashew cream instead. This keeps the creaminess without dairy. Make sure to check your gochujang. Some brands add fish sauce, so choose a vegan-friendly option. Use soy sauce or tamari for saltiness, which is safe for vegans. You can change the broth base to suit your taste. If you want more flavor, use chicken broth instead of vegetable broth. This gives a rich depth to the dish. For an extra creamy touch, try coconut cream. It adds a thicker, richer base. This change can make your ramen feel even more indulgent and satisfying. To store your creamy gochujang ramen, let it cool first. Then, place the ramen in an airtight container. Make sure to cover it well to keep it fresh. The ramen will stay good in the fridge for up to three days. If you have extra broth, store it separately. This helps keep the noodles from getting soggy. When it’s time to enjoy your leftovers, there are a few good methods. The stovetop is best for reheating ramen. Pour the ramen into a pot over medium heat. Add a splash of water or broth to help it steam. Stir gently until it’s warm. You can also use the microwave. Place the ramen in a microwave-safe bowl. Cover it with a damp paper towel. Heat it in short bursts, stirring in between. This keeps it moist and tasty. You can freeze creamy gochujang ramen, but it’s not ideal. The noodles can get mushy when thawed. If you want to freeze it, store only the broth and veggies. Cook fresh noodles when you’re ready to eat. This way, you get the best texture and flavor. Store the broth in a freezer-safe container for up to three months. Gochujang is a Korean chili paste. It has a deep, rich flavor. The paste is sweet, spicy, and savory. It adds depth to dishes and makes them exciting. You will find it in many Korean meals. Its unique taste comes from fermented soybeans, red chili powder, and glutinous rice. This gives gochujang its thick texture and bold flavor. When you add it to ramen, it creates a delightful kick. Yes, you can make this dish gluten-free! To do this, use gluten-free ramen noodles. Many stores sell these noodles made from rice or buckwheat. You can also use zucchini noodles or rice noodles as a great option. Just cook them according to the package instructions. With these changes, you will enjoy the same creamy gochujang flavor without gluten. You can customize your ramen in many fun ways! Here are some ideas: - Add Protein: Try adding grilled chicken, shrimp, or tofu for more heartiness. - Extra Veggies: Toss in mushrooms, bell peppers, or broccoli for more color and taste. - Spice It Up: If you like heat, add more gochujang or some chili flakes. - Herbs: Fresh cilantro or basil can add a refreshing twist. - Toppings: Include boiled eggs, seaweed, or crispy garlic for texture. Feel free to get creative and make this dish your own! In this blog post, we explored how to make creamy gochujang ramen. We covered essential ingredients like ramen noodles, gochujang, coconut milk, and vegetable broth. I outlined steps to cook the noodles, prepare the flavor base, and create a rich broth. Tips on perfecting texture and enhancing flavor were also included. Try variations with different proteins or broths to make it your own. Remember, leftovers can be stored or frozen for later enjoyment. Enjoy your delicious ramen and feel free to get creative!$

Discover the irresistible flavors of creamy gochujang ramen delight with this easy recipe! Made with tender ramen noodles, rich coconut milk, and aromatic gochujang, it's a comforting bowl that’s sure to warm your soul. Packed with fresh veggies and topped with a soft-boiled egg, this dish is a delicious twist on traditional ramen. Click through for the full recipe and make your taste buds dance!

Print Recipe Pin Recipe

Ingredients

200g ramen noodles

2 tablespoons gochujang (Korean chili paste)

1 cup coconut milk

2 cups vegetable broth

1 tablespoon sesame oil

1 clove garlic, minced

1 small onion, chopped

1 cup baby spinach, washed

1 carrot, peeled and julienned

1 green onion, sliced thinly

1 tablespoon soy sauce

Salt and freshly ground black pepper to taste

2 boiled eggs (optional for topping)

Sesame seeds, for garnish

Instructions

Cook the Noodles: In a medium saucepan, bring a generous pot of water to a rolling boil. Add the ramen noodles and cook according to the package instructions (usually about 3-4 minutes). Once cooked, drain the noodles and set them aside in a bowl.

Prepare the Flavor Base: In a large soup pot, heat the sesame oil over medium heat. When the oil is shimmering, add the chopped onion and sauté for about 3 minutes, or until it becomes translucent and fragrant.

Add Garlic and Gochujang: Incorporate the minced garlic and gochujang into the pot, stirring continuously for another minute until the garlic is fragrant and the gochujang is well mixed with the onion.

Combine Coconut Milk and Broth: Gradually pour in the creamy coconut milk, followed by the vegetable broth. Stir well to combine all the ingredients, then bring the mixture to a gentle simmer, allowing flavors to meld.

Mix in Vegetables: Add the julienned carrot and washed baby spinach into the pot. Allow the soup to simmer for about 5 minutes, or until the vegetables are vibrant and tender, but still maintain some crunch.

Season the Broth: Stir in the soy sauce, and season with salt and freshly ground black pepper to taste. If you prefer a spicier broth, feel free to add more gochujang at this stage, tasting as you go.

Combine with Noodles: Gently incorporate the pre-cooked ramen noodles into the pot, stirring to coat them evenly in the luscious, creamy broth. Heat the mixture through for an additional 2-3 minutes, ensuring the noodles are warm.

Serve and Garnish: Carefully ladle the creamy ramen into serving bowls. Top each bowl with a sprinkle of sliced green onions, a halved boiled egg if using, and a generous sprinkle of sesame seeds as a delightful finishing touch.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2 servings

- Presentation Tips: For a visually appealing dish, serve in deep bowls, and arrange the toppings artistically for a vibrant display. Consider adding a sprinkle of extra gochujang on top for a pop of color and flavor. Enjoy!