Description
A fiery and flavorful Korean-inspired noodle dish made with gochujang, gochugaru, and a savory-sweet sauce that clings perfectly to chewy ramen noodles. Balanced heat, umami depth, and topped with a soft-boiled egg, scallions, and sesame seeds for that extra wow.
Ingredients
Scale
- 1 pack Ramen Noodles
- 1 tablespoon Gochujang
- 1 tablespoon Gochugaru
- 2 teaspoons Soy Sauce
- 1 teaspoon Chicken Bouillon Powder
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sugar
- 1/2 teaspoon Toasted Sesame Oil
- 1 clove Garlic, minced or 1/2 teaspoon garlic powder
- 1 Soft-Boiled Egg, halved (optional)
- 1 Scallion, thinly sliced
- 1/2 teaspoon Sesame Seeds
- Seaweed Strips (optional garnish)
Instructions
- In a small bowl, mix gochujang, gochugaru, soy sauce, bouillon powder, rice vinegar, sugar, sesame oil, and garlic to form a thick paste.
- Bring a pot of water to a boil and cook the ramen noodles according to package directions. Reserve 2–3 tablespoons of the cooking water before draining.
- Drain the noodles and immediately toss them with the prepared sauce. Add a splash of the reserved noodle water to loosen and coat evenly.
- Briefly toss the sauced noodles in a pan over low heat for 30 seconds to blend the flavors and heat through.
- Transfer to a bowl and top with soft-boiled egg, scallions, sesame seeds, and seaweed strips if using.
- Serve hot and enjoy the spicy magic!
Notes
- Reduce gochugaru for a milder version.
- Use tamari and gluten-free noodles for a gluten-free option.
- Prepare the sauce ahead and store for up to 3 days in the fridge.
- Add mozzarella or cream for a creamy twist.
- Leftovers reheat well with a splash of water.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 90mg
Keywords: buldak ramen, spicy noodles, Korean ramen, fire noodles, gochujang ramen, halal spicy ramen