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Spicy Sesame-Gochujang Ramen for Two

Prep 10 min Cook 15 min Difficulty 2/5

Simple two-serving ramen with gochujang, sesame, and chicken or tofu.

Why this recipe works

This recipe makes a flavorful, weeknight-friendly ramen for two. It suits comfortable dinners, or when you want a hot, savory bowl with customizable protein and greens.

Search intent: how to make spicy gochujang ramen for two
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Key takeaways

Balanced spicy-sesame flavor in 25 minutes.
Customizable with chicken, tofu, or veggies.
Perfect for two servings with no waste.

Recipe guide

This recipe makes a flavorful, weeknight-friendly ramen for two. It suits comfortable dinners, or when you want a hot, savory bowl with customizable protein and greens.

A quick, comforting ramen to customize with what you have.

  • Balanced spicy-sesame flavor in 25 minutes.
  • Customizable with chicken, tofu, or veggies.
  • Perfect for two servings with no waste.

Ingredients spotlight

Key notes: use fresh ramen for best texture; adjust heat with chili oil. Prep 10 minutes, cook 15 minutes.

Step-by-step directions

Simmer broth with sesame oil, garlic, and ginger. Whisk in gochujang, chili oil, soy, and rice vinegar. Add noodles, then chicken or tofu and spinach until warm. Adjust seasoning; divide into bowls with toppings.

Serving and tips

Top with scallions, nori, and sesame seeds. Optional: add a soft-boiled egg. Use leftovers in a quick lunch by storing broth separately.

Ingredients

  • 200 g fresh ramen noodles
  • 400 ml chicken or vegetable broth
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp chili oil (adjust to taste)
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 100 g shredded cooked chicken (or tofu)
  • 1 cup baby spinach
  • 2 scallions, sliced
  • 1 soft-boiled egg (optional)
  • 1 sheet nori, torn
  • 1 tsp toasted sesame seeds

Instructions

  1. Bring broth to a gentle simmer in a medium pot.
  2. Stir in sesame oil, minced garlic, and grated ginger; cook 30 seconds until fragrant.
  3. Whisk in gochujang, chili oil, soy sauce, and rice vinegar until smooth.
  4. Add noodles and cook according to package directions until just tender.
  5. Stir in shredded chicken or tofu and baby spinach; heat until warmed and spinach wilts.
  6. Taste and adjust seasoning with more soy, chili oil, or vinegar as needed.
  7. Divide ramen and broth between two bowls.
  8. Top each bowl with sliced scallions, a soft-boiled egg if using, torn nori, and toasted sesame seeds.
  9. Serve immediately.

FAQs

Can I use dried noodles instead of fresh? Yes, adjust cooking time per package; fresh noodles cook faster.
Can I make this vegetarian or vegan? Use tofu or mushrooms and vegetable broth; skip egg if needed.
How spicy is this and how to reduce? Gochujang and chili oil define the heat; reduce by using less chili oil or gochujang.