Gochujang Ramen

Ramen is the ultimate comfort food, but when you spike it with fiery gochujang paste, it transforms from a gentle, soothing noodle soup to one that grabs you and doesn’t let go. Gochujang Ramen is a bold, unapologetic Korean-style ramen packed with heat and umami—fueled by gochujang, the spicy Korean fermented red chile paste that’s complex, savory, sweet, and a little smoky. This ramen delivers a slow burn that warms you from the inside out.  It’s a collision of flavor and texture that will keep you coming back for more.

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The broth is the heart of any ramen, and this one is simmered with garlic and onion, infused with a hit of miso and sesame paste, then slammed with a good dollop of gochujang for that trademark Korean heat. It’s rich, savory, and layered—just the right balance of heat and depth. Each bite punches you in the mouth in the best possible way, while the ramen noodles deliver a chewy, satisfying bite, absorbing all those incredible flavors. 

And then there are the toppings. Strips of seared-to-perfection steak, slightly charred but still pink inside, ready to soak up the broth’s flavors, offering a savory, meaty counterpoint to the spice. Soft-cooked eggs—the kind you break into, letting the yolk swirl into the broth, making everything a little richer, a little more luxurious—add their jammy perfection. And don’t forget the green onions—they add a fresh, herby bite that cuts through the heat.

Ingredient Notes

Most of the ingredients you need for this Gochujang Ramen recipe are probably already in your pantry. Here are a few notes about those that might not be.

• Noodles: Fresh ramen noodles are the best, if you can find them, but dried ramen noodles work just fine. Instant ramen noodles are the last choice, but in a pinch, no one is going to complain if you use them.
• Meat: Choose flanks steak or skirt steak with just enough marbling to keep things tender. If steak’s not your thing, go with chicken or pork.
• Miso paste: Miso paste provides the deep umami in a bowl of ramen. I generally use mild white miso in ramen, but you can use awase, or mixed, miso if you want. The flavor will be more intense.
• Gochujang: This is the star player in this dish. Find it in any Korean market or the international aisle of your supermarket. No gochujang, no game (seriously, though, you could substitute Chinese hot bean paste or increase the miso paste and add some straight chile paste or sambal oelek if you’re desperate).
• Japanese sesame paste: Creamy and nutty, Japanese sesame paste is made from deeply roasted sesame seeds. Chinese sesame paste is made the same way, so you can use these two interchangeably. If you can’t track this down, use no-sugar-added peanut butter or a 50-50 combo of toasted sesame oil and tahini, but just know that the flavor won’t be the same.
• Soft-cooked eggs: Six minutes in boiling water gets you that perfect jammy center you want in a soft-boiled egg. Worth every second. Or use Ramen Eggs!

How to Make It

Making this ramen isn’t rocket science. It’s about getting a few key steps right, and then letting the ingredients do their thing. Here’s the game plan:

1. Cook the noodles: Boil your ramen noodles according to the package directions. Drain them and set aside.
2. Simmer the broth: In a stockpot, bring the chicken broth to a simmer over medium-high heat. You want it hot but not boiling—let it steep like a good cup of tea.
3. Mix the seasoning paste: In a small bowl, stir together the miso paste, gochujang, water, and crushed red pepper flakes. This is where the magic happens.
4. Prep the steak: Toss the steak slices with half the salt and sesame oil, letting it soak up those flavors.
5. Sear the steak: Heat a skillet over medium-high heat. Sear the steak until it’s browned on the outside but still pink inside. Don’t overcook it—nobody wants rubbery beef.
6. Assemble the bowls: In each bowl, put a dollop of the seasoning paste at the bottom. Divide the noodles evenly and ladle the hot broth over them.
7. Finish it off: Top each bowl with steak slices, an egg half, and green onions. Sprinkle with toasted sesame seeds for that extra crunch. Serve immediately—no one likes soggy noodles.

More Ways to Use Ramen Noodles

Ramen noodles are one of those staples I keep finding new ways to use. They’re fast, affordable, and take on whatever flavor you throw at them. Chicken Katsu Ramen brings crispy comfort with a miso-rich broth that tastes like the weekend even on a weeknight. When I want heat with a little funk, Kimchi Ramen gets the job done quickly.

General Tso Chicken and Ramen Noodles adds that sticky-sweet, tangy crunch to chewy noodles in a way that’s hard to forget. For something fiery and simple, Garlic Chili Oil Noodles hit every time. Kimchi Fried Noodles and Scallion Noodles are great when I don’t want to do much but still want something loud. And when I’m leaning toward sweet and salty, Chicken Teriyaki Ramen is the one I go to. These dishes prove ramen works in dishes way beyond soup.