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Korean-Style Fiery Miso Ramyeon

Prep 15 min Cook 15 min Difficulty 2/5

Fiery miso ramyeon with pork, mushrooms, bok choy, and a poached egg; fast, flavorful, and adjustable for heat.

Why this recipe works

This fiery miso ramyeon brings Korean-inspired heat with a rich broth, pork, mushrooms, and a silky poached egg. It's clock-friendly and serves two, ideal for weeknights or a comforting weekend meal.

Search intent: how to make spicy miso ramyeon with pork
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  • spicy miso ramen
  • Korean gochujang ramen
  • pork ramen noodles
  • shiitake mushroom ramen
  • bok choy ramen
  • poached egg ramen

Key takeaways

Adjust heat with chili oil to taste.
Use fresh noodles for best texture.
Bloom miso and gochujang for deeper flavor.

Recipe guide

This fiery miso ramyeon brings Korean-inspired heat with a rich broth, pork, mushrooms, and a silky poached egg. It's clock-friendly and serves two, ideal for weeknights or a comforting weekend meal.

This quick bowl delivers bold, comforting heat in under 30 minutes.

  • Adjust heat with chili oil to taste.
  • Use fresh noodles for best texture.
  • Bloom miso and gochujang for deeper flavor.

Building the flavorful broth

Brown the ground pork in a splash of neutral oil, then add garlic and ginger to bloom. Stir in gochujang and white miso, cooking 1 minute to release aromatics before pouring in broth.

Noodles, greens, and eggs

Simmer with shiitake mushrooms, then fold in bok choy until just wilted. Add noodles and cook to al dente. Create two wells and gently crack eggs; poach until set to your liking.

Finishing touches and serving

Finish with sesame oil, optional chili oil, and a quick taste check. Serve in bowls with scallions and sesame seeds.

Ingredients

  • 200 g fresh ramen noodles (or instant ramyeon noodles, discard seasoning)
  • 200 g ground pork
  • 4 cups (960 ml) chicken or vegetable broth
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil (vegetable or canola)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 100 g shiitake mushrooms, sliced
  • 150 g baby bok choy, halved if large
  • 2 large eggs
  • 2 stalks scallions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 tsp chili oil (optional, for extra heat)

Instructions

  1. Heat neutral oil in a medium pot over medium-high heat.
  2. Add ground pork and cook, breaking up, until just browned.
  3. Push pork to the side, add garlic and ginger, cook 30 seconds until fragrant.
  4. Stir in gochujang, miso, soy sauce and cook 1 minute to bloom the flavors.
  5. Pour in broth, bring to a simmer and dissolve any paste bits.
  6. Add sliced shiitake and simmer 3–4 minutes until tender.
  7. Stir in bok choy and simmer 1–2 minutes until wilted but crisp-tender.
  8. Add fresh ramen noodles and cook until al dente, about 2–3 minutes (follow package for instant noodles).
  9. Create two small wells and gently crack eggs into the simmering broth; poach until whites set and yolks reach desired doneness, about 3–4 minutes for runny yolks.
  10. Drizzle sesame oil and optional chili oil, then taste and adjust soy or salt if needed.
  11. Ladle noodles, broth, pork, mushrooms and bok choy into two bowls and top each with a poached egg, sliced scallions and toasted sesame seeds.

FAQs

Can I use instant ramyeon noodles? Can I use only instant noodles? Yes—discard the seasoning and cook according to package, then add to broth as directed.
What if I don’t have gochujang? If you don’t have gochujang, substitute with an extra 1–2 tsp chili paste plus a splash of soy for depth.
Can I make this vegan or lighter? To lighten, reduce pork to 100 g and increase mushrooms or greens; for a vegan version, omit pork and eggs and use mushrooms for texture.