Description
A quick, 30-minute comfort food recipe featuring a rich, spicy gochujang broth, chewy ramen noodles, and perfectly jammy soft-boiled eggs. It’s a customizable, pantry-friendly meal that tastes better than takeout.
Ingredients
- 2 tbsp GoChujang (Korean fermented chili paste)
- 1 tbsp Toasted sesame oil
- 1.5 tbsp Low-sodium soy sauce
- 4 cups Chicken or vegetable stock
- 2 packs Ramen noodles (fresh or dried, discard flavor packet if using instant)
- 2 large Eggs
- 2 cloves Garlic, minced
- 2 stalks Green onions, sliced
- Optional: Corn, bean sprouts, spinach, or other veggies
Instructions
- Boil the Jammy Eggs: Fill a small pot with water and bring to a rolling boil. Fill a bowl with ice water. Gently lower eggs into boiling water and set a timer for exactly 6 minutes. Immediately transfer eggs to the ice bath to stop cooking and let cool.
- Toast the Aromatics: In a medium saucepan, heat sesame oil over medium heat. Add minced garlic and stir for 30 seconds until fragrant. Add gochujang and toast in the oil for 1-2 minutes until it darkens slightly and smells nutty.
- Build the Broth: Pour in chicken or vegetable stock and add soy sauce. Whisk until gochujang is fully dissolved. Bring to a gentle simmer and let simmer for 5 minutes to meld flavors. Taste and adjust salt or spice if needed.
- Cook the Noodles: While broth simmers, bring a separate pot of water to a boil. Cook fresh ramen for 2 minutes or dried noodles for 3-4 minutes. Drain noodles but reserve 1/2 cup of starchy pasta water.
- Assemble the Bowls: Place cooked noodles into serving bowls. Ladle hot spicy broth over noodles. Top with green onions and optional veggies. Peel the jammy eggs (tap and roll to crack shell, peel under water), halve them, and place on top yolk-side up. Drizzle with extra sesame or chili oil if desired. Serve immediately.
Notes
[‘Toast the gochujang in oil to remove raw taste and deepen flavor.’, ‘Use a timer for eggs; 6 minutes is the sweet spot for jammy yolks.’, ‘Reserve starchy pasta water to help the broth cling to noodles.’, ‘Use an ice bath for eggs to stop cooking and make peeling easier.’, ‘Broth can be adjusted: add cream/milk for less spice, or more gochujang for more heat.’, ‘Noodles do not store well; best eaten fresh.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl with 1 egg
- Calories: 550
- Sodium: 1200
- Fat: 20
- Carbohydrates: 65
- Fiber: 3
- Protein: 22
Keywords: ramen, spicy ramen, jammy eggs, gochujang, quick dinner, comfort food, 30 minute meals, homemade ramen, egg noodles