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Spicy Gochujang Ramen for Two

Prep 15 min Cook 15 min Difficulty 3/5

Quick, spicy gochujang ramen for two with mushrooms, greens, and soft-boiled eggs. Easy weeknight comfort.

Why this recipe works

This recipe yields two servings of spicy gochujang ramen with a rich, savory broth and toppings. It’s suitable for cooks who want a comforting, restaurant-style bowl at home with simple pantry ingredients.

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Key takeaways

Quick, flavor-packed ramen for two.
Customizable heat with chili oil and gochujang.
Balanced toppings: egg, greens, nori, sesame.

Recipe guide

This recipe yields two servings of spicy gochujang ramen with a rich, savory broth and toppings. It’s suitable for cooks who want a comforting, restaurant-style bowl at home with simple pantry ingredients.

A cozy, weeknight ramen that’s quick and deeply flavorful.

  • Quick, flavor-packed ramen for two.
  • Customizable heat with chili oil and gochujang.
  • Balanced toppings: egg, greens, nori, sesame.

Recipe overview

Spicy Gochujang Ramen for Two balances chewy noodles with a chili-garlic paste kick. It’s best for weeknights when you crave warmth and depth without long simmer times.

What you’ll need

Fresh ramen noodles, broth, sesame oil, garlic, ginger, red chili, gochujang, soy sauce, rice vinegar, sugar, shiitake mushrooms, carrot, spinach, soft-boiled eggs, spring onions, nori, sesame seeds. Adjust chili oil to taste.

Steps at a glance

Simmer broth, sauté aromatics and mushrooms, whisk in gochujang and sauces, combine with hot broth, cook vegetables briefly, assemble bowls with eggs and toppings, serve hot.

Ingredients

  • 200 g fresh ramen noodles
  • 600 ml chicken or vegetable broth
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 small red chili, thinly sliced
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp chili oil (adjust to taste)
  • 100 g shiitake mushrooms, sliced
  • 1 medium carrot, julienned
  • 100 g baby spinach
  • 2 soft-boiled eggs
  • 2 spring onions, sliced
  • 1 sheet nori, torn
  • 1 tsp toasted sesame seeds

Instructions

  1. Bring broth to a simmer in a medium pot over medium heat.
  2. Heat sesame oil in a separate saucepan over medium heat.
  3. Add minced garlic and ginger, sauté until fragrant about 30 seconds.
  4. Add sliced chili and shiitake mushrooms, cook until mushrooms soften about 3 minutes.
  5. Stir in gochujang, soy sauce, rice vinegar, and sugar until combined.
  6. Pour the simmering broth into the saucepan, bring to a gentle boil, then reduce heat to low and simmer 5 minutes.
  7. Meanwhile, cook fresh ramen noodles in boiling water according to package instructions, drain and divide between two bowls.
  8. Add carrot and spinach to the simmering broth, cook until wilted about 1–2 minutes.
  9. Adjust seasoning with chili oil to taste.
  10. Ladle hot broth, vegetables, and mushrooms over the noodles.
  11. Top each bowl with a soft-boiled egg, sliced spring onions, torn nori, and a sprinkle of toasted sesame seeds.
  12. Serve immediately and mix toppings into the soup before eating.

FAQs

Can I make this vegan? Omit the eggs and use extra tofu or mushrooms; ensure the broth is plant-based.
Can I reuse leftovers? Yes, store components separately; reheat gently and add greens last to avoid soggy texture.
How spicy is it? Adjust chili oil and gochujang to control heat; start with 1 tsp and taste.