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These Korean spicy ramen noodles take just 5 minutes to make and are finished with cheese to create a cheesy spicy noodle dish that you’ll be making on repeat. The cheese is optional for these spicy ramen noodles but they do mellow out the spice slightly and it works really well.
For a quick dinner, I often gravitate to noodles as they are just quick and easy and the sauce ingredients are what makes it a really delicious dish. This recipe is a true one-pan noodle dish, the noodles cook in the sauce so it’s minimal washing up too. My Wagamama Pad Thai is so good, as well as these Quick Curry Udon noodles.
Table of Contents
Why you will love this recipe:
- They take 5 minutes. Definitely not more than 10 minutes as it literally relies on the time it takes to cook the noodles, which usually takes 3 minutes!
- The flavour combination of the spicy Gochujang paste and the cheese is so good. It mellows out the spice a little.
- It’s easy to make when you have nothing in the fridge. This is a proper store cupboard recipe so you know you’ll always have basically everything to make it!
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Ramen noodles – use the noodles from an instant noodle packet, just don’t use the seasoning packets that come with it.
Gochujang – this is a Korean fermented chilli paste. It’s savoury but sweet and definitely spicy too. You can use it on so many things so if you buy a tub for this, don’t worry it’ll get used up easily (plus then you can make these noodles on repeat).
Mozzarella – its mild flavour doesn’t dominate the dish with cheesy flavour so definitely use something mild.
Substitutions and Variations:
Mozzarella: If you don’t have mozzarella, cheddar would work but the flavour is stronger than a mild mozzarella so I would add a little less than you would if it were mozzarella. Same applies to red Leicester or gruyere for example.
Honey: A teaspoon of sugar will also work if you are out of honey. It’s just for a touch of sweetness in the sauce to balance it.
Here’s how to make Korean Spicy Ramen Noodles:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Fry the garlic in sesame oil for a minute then add the gochujang and fry for another minute or so.
TWO: Add water to the gochujang and garlic.
THREE: To the water & gochujang, add the noodles. Keep flipping them and pushing them into the water until they soften. They should only take a few mins to cook.
FOUR: Once the noodles are soft, season with the soy sauce and a squeeze of honey
FIVE: Then add the grated mozzarella and allow to melt.
SIX: Once all melty and delicious, top with a fried egg and spring onion – then serve!
Cooking Tips
Making the sauce: Gochujang is tangy, spicy, sweet and salty all at the same time. It’s hard to describe until you have it but it’s so delicious. By adding water to the pan directly, you keep this a one pan recipe as the noodles cook directly in the sauce. The starch released from the noodles thickens the sauce and makes it so good. So don’t be alarmed if you think it’s going to be a watery mess, trust the process!
Taste as you go: Obviously this is a short recipe but when it comes to seasoning, making sure you taste before and after adding the soy sauce and honey. If it needs more then add more! If you think it needs more spice, add chilli flakes or a touch more gochujang.
Frequently Asked Questions
Yes you can, just be mindful of the cooking time. Since these noodles bubble gently in a little water and eventually absorb the water to make a sauce, I wouldn’t recommend using straight-to-wok noodles as they won’t absorb the water. Dried egg noodles or rice noodles would work though.
It’s quite hard to miss these days, I think all major UK supermarkets will have some version of it in their ‘world food section’. Lots of supermarkets these days will also have a dedicated Asian food section too, so try there. Otherwise, you can order online too.
Other Recipes You May Like
These Scissor Cut Noodles with Chilli Oil are a delicious noodle recipe that’s a little different to the usual as they are homemade noodles, cut with scissors into these little chewy morsels. For more brothy, soupy noodles, try my Easy Pork Ramen or Tofu Noodle Soup. And finally, these Sesame Udon Noodles with Chicken or this Miso Aubergine will also be right up your street if you like this recipe.
Chicken Recipes
Shrimp and Chicken Fried Rice
Easy Dinner Recipes
Wagamama Chilli Chicken Ramen
Easy 30 Minute Meals
Wonton Noodle Soup
Under 30 Minutes
Chicken Noodle Bowl
If you tried these Korean Spicy Ramen Noodles or any other recipe on the site, please do leave a comment and let us know how it went!
Korean Spicy Ramen Noodles with Cheese
Ingredients
- 1 tbsp sesame oil
- 2-3 garlic cloves
- 1 tbsp gochujang
- 250 ml water
- 1 packet of ramen noodles
- 1 1/2 tsp soy sauce
- Squeeze of honey
- 70 g grated mozzarella
To garnish:
- Fried egg
- 1 spring onion
- Sesame seeds
Instructions
- Heat a pan over a medium heat then add the sesame oil. Finely grate the garlic then add to the pan and fry gently for a couple of minutes. Add the gochujang and fry for another minute. Add in the water and the noodles and let them cook. You may need more water – you need to eyeball it slightly.
- Once the noodles are soft, season with the soy sauce and a squeeze of honey then add in the cheese and mix until melted.
- Serve up and top with fried egg, the spring onions and a sprinkle of sesame seeds.
- The video below will help with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this easy and delicious recipe. Will never eat ramen plain again. Thank you for sharing this.
I make these Korean spicy ramen noodles all the time since they are so quick and easy, and just SO good.
Mine wasn’t really photo-worthy, but damn was it delicious!! Excellent way to use up the tub of gochujang too. YUM. Will definitely be making this again in a few days.
Made this and it was really yummy. I found 2 different types of gochujang. One was from an Asian store and one from Target. I bought the former which was a thick paste. The other was darker and more liquid. The mozzarella didn’t really melt in like n the photo but still was good.
Came out weird but good, I had to use some substitutions maybe that’s why. Will try again.
Will try
Hi it’s me again :3
I made it with gochujong and it’s still fire