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These Korean spicy ramen noodles take just 5 minutes to make and are finished with cheese to create a cheesy gochujang noodle dish that you’ll be making on repeat. The cheese is optional, but it mellows out the spice slightly and works really well.
Table of Contents
For a quick dinner, I often gravitate to noodles as they are just quick and easy, and the sauce ingredients are what make it a really delicious dish. This recipe is a true one-pan noodle dish; the noodles cook in the sauce, so it’s fewer dishes too. My Wagamama Pad Thai is so good, as are these Quick Curry Udon noodles.
Why you will love this recipe
- They’re ready in 5 minutes (10 at most), since the timing depends on the noodles, which usually take about 3.
- The flavor 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 pantry recipe, so you know you’ll always have basically everything to make it!
Ingredients
- 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 chili paste. It’s savory but sweet and definitely spicy too. You can use it on so many things, so if you buy a jar for this, don’t worry, it’ll get used up easily (plus then you can make these noodles on repeat).
- Mozzarella – Its mild taste doesn’t dominate the dish with cheesy flavor. Use low-moisture mozzarella (the bagged, shredded kind), not fresh mozzarella balls, which turn watery.
Substitutions and variations
Mozzarella: If you don’t have mozzarella, cheddar would work, but the flavor is stronger than a mild mozzarella, so I would add a little less than you would if it were mozzarella. The same applies to Colby, Red Leicester, or Gruyère, 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.
How to make Korean spicy ramen noodles
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Fry the garlic in sesame oil for a minute or two, then add the gochujang and fry for another minute or so.
TWO: Add water to the gochujang and garlic.
THREE: To the water and gochujang, add the noodles. Keep flipping them and pushing them into the water until they soften. They should only take a few minutes to cook.
FOUR: Once the noodles are soft, season with the soy sauce and a squeeze of honey.
FIVE: Then add the shredded mozzarella and allow it to melt.
SIX: Once all melty and delicious, top with a fried egg and scallions (spring onions), then serve!
Tips from Margie’s kitchen
- 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. 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, make 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 red pepper (chili) 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 easy to find these days. Most major supermarkets carry it in the international aisle, and Asian grocery stores always will. Otherwise, you can order online too.
Other recipes you might enjoy
These Scissor Cut Noodles with Chili Oil are a delicious noodle recipe that’s a little different from 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 alley if you like this recipe.
Chicken Recipes
Chicken and Shrimp 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
- 8.5 fl oz water, about 1 cup
- 1 package instant ramen noodles
- 1 1/2 tsp soy sauce
- Squeeze of honey
- 2.5 oz shredded mozzarella, about scant 3/4 cup
To garnish:
- Fried egg
- 1 scallion (spring onion)
- Sesame seeds
Instructions
- Heat a pan over medium heat, then add the sesame oil. Finely grate the garlic, add it 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 a fried egg, the scallions (spring onions), and a sprinkle of sesame seeds.
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