A quick and fiery Korean noodle dish that transforms instant ramen into something special with kimchi and gochujang
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hwoo.lee
•
August 15, 2025
In a large mixing bowl, whisk together gochujang (3 Tbsp), gochugaru (1 Tbsp), rice vinegar (2 Tbsp), soy sauce (1 Tbsp), sesame oil (1 ½ Tbsp), and minced garlic (1 clove)
Add minced kimchi (80 g) and kimchi juice (59 mL)
Add a small splash of Sprite (splash) for balance
Mix well and set aside
Bring a pot of water to boil
Cook instant ramen noodles (2 packages) according to package directions
Drain and rinse briefly with cold water to stop cooking
Shake off excess water
If eggs (2) aren't already prepared, soft-boil and peel
Julienne cucumber (1) into thin matchsticks
Add hot drained noodles (2 packages) to the sauce bowl
Toss vigorously until noodles (2 packages) are well coated with sauce
Divide between serving bowls
Top each bowl with halved soft-boiled egg (2) and julienned cucumber (1)
Sprinkle generously with toasted sesame seeds (sprinkle)
Serve immediately while noodles are still warm
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