Ingredients
Scale
- 200g ramen noodles (fresh or dried)
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup chicken broth or vegetable broth
- 1 teaspoon rice vinegar
- 2 green onions, sliced
- ½ cup kimchi, chopped (optional)
- Chili flakes or Sriracha (to taste)
- Fresh vegetables like spinach or mushrooms (optional)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sauté until fragrant. Stir in the gochujang, soy sauce, and sesame oil, cooking for another minute.
- Pour in the chicken or vegetable broth and bring to a simmer. Add the ramen noodles and cook until al dente according to package instructions. Add spinach or mushrooms in the last few minutes if using.
- Once noodles are cooked, stir in the rice vinegar. Adjust salt and chili heat with chili flakes or Sriracha to taste. Add chopped kimchi for extra tang. Garnish with sliced green onions and serve hot.
Notes
- Use fresh garlic and ginger for maximum flavor.
- Adjust spice levels by modifying the amount of gochujang or chili flakes.
- For an added protein boost, top with soft-boiled eggs or cooked beef slices.
- Try garnishing with toasted sesame seeds or nori strips for enhanced presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian (if using vegetable broth), Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 1500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg