Description
A rich and spicy Korean-inspired ramen dish featuring creamy broth, tender noodles, spicy buldak sauce, and a perfectly cooked egg for added silkiness.
Ingredients
- 2 packs of instant ramen noodles (remove seasoning packets)
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 cup chicken or vegetable broth
- ½ cup milk or cream
- 2 large eggs
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional garnish)
Instructions
- Heat oil in a pot over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
- Add gochujang and gochugaru. Cook, stirring, for 30 seconds to release flavors.
- Stir in soy sauce and sugar until combined.
- Pour in broth and bring to a gentle simmer.
- Add noodles and cook for 2 minutes, stirring to separate.
- Pour in milk or cream, stir gently, and allow to heat through.
- Crack eggs into the simmering soup and cover pot. Cook 2–3 minutes for soft-set yolks (or longer for firm yolks).
- Spoon into bowls, ensuring each gets an egg. Garnish with green onions and sesame seeds. Serve immediately.
Notes
- For extra heat, add a dash of Korean hot sauce or sprinkle additional gochugaru.
- Substitute coconut milk for a dairy-free option—adjust sweetness if desired.
- Feel free to top with steamed veggies like spinach or bok choy for added nutrition.
- If using pre-sauced buldak noodles, skip gochujang/gochugaru and simply add cream and egg to the existing broth.