Go Back
- 2 packs instant ramen noodles (any flavor, discard the seasoning packet) - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 green onion, sliced (reserve some for garnish) - 1 cup baby spinach - 1 teaspoon garlic paste (or minced garlic) - 2 large eggs - Sesame seeds for garnish - Salt and pepper to taste This dish starts with simple, quick ingredients. Instant ramen noodles serve as the base. You can choose any flavor, but I suggest discarding the seasoning packet. Gochujang brings a spicy kick that makes the dish special. It pairs well with soy sauce and sesame oil. You can add fresh elements to boost flavor. Sliced green onion adds a nice crunch. Baby spinach gives a pop of color and nutrients. Garlic paste or minced garlic enhances the taste. The eggs become a creamy topping, making it even better. Don't forget sesame seeds for garnish! They add a nice touch and a bit of texture. Salt and pepper will help you season your dish to your liking. Each ingredient plays an important role in making this meal tasty and quick. Start by grabbing a large pot. Pour in 4 cups of vegetable broth. Heat it over medium-high until it boils. This will take a few minutes. Once boiling, add 2 packs of instant ramen noodles. Follow the package instructions, cooking for about 3 to 4 minutes. While the noodles cook, mix your flavor base. In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Stir until smooth. In the last minute of cooking, add 1 teaspoon of garlic paste and 1 cup of baby spinach to the pot. This will add great taste and color. After that, stir in your gochujang mixture. Make sure the noodles and greens are well coated. Cook for another minute before removing from heat. For the eggs, fill a separate pot with water. Bring it to a boil, which takes about 2 to 3 minutes. Carefully add 2 large eggs to the boiling water. Boil for 6 to 7 minutes for soft-boiled eggs. If you want firmer yolks, just boil them longer. After boiling, transfer the eggs to an ice bath. This cools them quickly and makes peeling easier. Let them sit for a few minutes before peeling. Now you are ready to serve your tasty Minute Gochujang Ramen with Egg! Enjoy every bite! To get the best texture, cook the noodles for just 3-4 minutes. This timing gives you al dente noodles. If you want more flavor, try adding a splash of soy sauce or extra gochujang to the broth. You can also toss in some additional veggies while cooking for a boost. For soft-boiled eggs, boil them for 6-7 minutes. If you like firmer yolks, add another minute or two. After boiling, cool the eggs in an ice bath. This makes peeling easy. Just gently tap the egg on a hard surface to crack the shell before peeling. Make your ramen look great by garnishing it well. Add sliced green onions and a sprinkle of sesame seeds on top. You can also serve the ramen with a side of pickled vegetables or kimchi. This adds color and flavor, making your meal complete. {{image_2}} You can boost your ramen with protein. Here are some great options: - Chicken: Cooked, shredded chicken adds flavor and heartiness. - Tofu: Firm tofu works well. Dice it and add it in with the greens. - Shrimp: Add shrimp for a quick seafood twist. Toss them in when the noodles are almost done. These proteins make your meal more filling and flavorful. Feel free to mix in other vegetables. Here are some that work great: - Carrots: Shredded or sliced thin. - Mushrooms: Add shiitake or button mushrooms for umami. - Broccoli: Small florets add crunch. You can also use frozen vegetables. They save time and are just as healthy. Toss them in with the noodles in the last minute of cooking. Add spices or sauces to make your ramen shine. Here are some ideas: - Chili flakes: For extra heat. - Sesame oil: A splash can deepen the flavor. - Soy sauce: Mix in more for a saltier taste. Customize your ramen with toppings: - Nori: Seaweed sheets add texture. - Kimchi: A spicy kick and tang. - Cilantro: Fresh herbs brighten the dish. These variations let you create a unique meal every time. To keep your Minute Gochujang Ramen fresh, store the ramen and eggs separately. This helps maintain their textures. Use airtight containers for the ramen and eggs. Glass or plastic containers work well. Make sure the ramen cools before sealing. The best way to reheat ramen is on the stove. Heat a pot over low heat. Add a splash of broth or water to prevent drying out. Stir gently until warm. For eggs, place them in hot water for a few minutes. This keeps the yolk soft and creamy. Avoid microwaving, as it can change the texture. You can freeze the noodles and broth. Cook the noodles just until al dente. Let them cool before placing in a freezer bag. For the broth, freeze in portions. As for eggs, it’s best to store them boiled. Once cooled, place them in a container. This keeps them ready for your next ramen night! Cooking this dish is quick. It takes about 10 minutes to prep and 10 minutes to cook. Here’s a breakdown: - Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes This means you can enjoy a tasty meal in just 20 minutes! Yes, you can easily make this dish vegetarian. Here are some substitutes: - Use vegetable broth instead of chicken broth. - Replace the eggs with tofu for protein. - Add more vegetables like mushrooms, carrots, or bell peppers. These swaps keep the dish tasty and satisfying! If you don't have gochujang, here are some options: - Use sriracha for a similar heat. - Try red chili paste for a different flavor. - Mix miso paste and chili powder for a unique twist. These alternatives are often easy to find in stores. This blog post covered how to make Minute Gochujang Ramen with Egg. You learned the main ingredients, step-by-step cooking instructions, and tips for perfect noodles and eggs. We also explored variations and storage options. In my view, this dish is a simple yet tasty meal. You can easily customize it to fit your taste. Whether you prefer it spicy or mild, this ramen is sure to satisfy. Enjoy your cooking journey!

Minute Gochujang Ramen with Egg

A quick and flavorful ramen dish enhanced with gochujang and topped with soft-boiled eggs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Korean
Servings 2 servings
Calories 400 kcal

Ingredients
  

  • 2 packs instant ramen noodles (any flavor, discard the seasoning packet)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 4 cups vegetable broth
  • 1 piece green onion, sliced (reserve some for garnish)
  • 2 large eggs
  • 1 cup baby spinach
  • 1 teaspoon garlic paste (or minced garlic)
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • In a large pot, bring 4 cups of vegetable broth to a boil over medium-high heat.
  • Once boiling, add the instant ramen noodles and cook according to package instructions, typically around 3-4 minutes.
  • While the noodles are cooking, in a small bowl, mix together the gochujang, soy sauce, and sesame oil until well combined.
  • In the last minute of cooking the noodles, add the garlic paste and baby spinach to the pot.
  • Stir in the gochujang mixture, making sure to evenly coat the noodles and greens. Cook for another minute.
  • In a separate pot, boil water for about 2-3 minutes. Carefully add the eggs to the boiling water. Boil for 6-7 minutes for soft-boiled eggs or longer for firmer yolks.
  • Once the eggs are done, transfer them to an ice bath for a few minutes before peeling.
  • Serve the ramen hot in bowls, garnished with sliced green onion, sesame seeds, and the halved soft-boiled egg on top.

Notes

Serve the ramen in deep bowls with the egg elegantly placed on top, and a sprinkle of sesame seeds and green onion for an appealing finish.
Keyword egg, gochujang, noodles, quick meal, ramen