Spicy Korean Ramen Recipe (Gochujang Ramen, Peanut Butter)

What's in it

12 parts read from its 22 ingredient lines and its title.

Broth base

• Chicken “4½ cup Chicken Broth”

Tare and seasoning

• Soy sauce (shoyu) “1 tbsp Soy sauce”
• Gochujang “3 tbsp Gochujang (Korean Chilli paste)”
• Vinegar “1 tbsp Vinegar”

Aroma oil

• Sesame oil “3 tbsp Toasted Sesame Oil”

Noodles

• Other noodles (udon, soba, egg, rice, zoodles) “300 grams Thin Wheat Noodles (Somen)”

Toppings

• Chicken “2 large Chicken Breast”
• Boiled or soft egg “3 no Eggs (Hard boiled )”
• Scallion or negi “2 no Green onion white part (chopped finely)”
• Sweet corn “¾ cup Sweetcorn (Boiled )”
• Sesame seeds “3 tsp Sesame Seeds (toasted)”
• Chili flakes or togarashi “2 tbsp Gochugaru (Korean Chilli powder)”

Against the usual Korean ramyeon

It has 3 of the 5 parts of the usual Korean ramyeon: chili heat, an egg and scallion or negi. Not on it: instant noodles and kimchi.

Less usual for the style: vinegar (in 16% of Korean ramyeon recipes), chicken (in 16% of Korean ramyeon recipes), sweet corn (in 8% of Korean ramyeon recipes) and sesame seeds (in 16% of Korean ramyeon recipes).

In Korea ramyeon usually means instant noodles, often fiery, cooked right in their soup and finished with an egg, scallions, kimchi or cheese.