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Easy Spicy Korean Ramen with Soft Egg Recipe

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A quick and easy spicy Korean ramen with a rich, flavorful broth and a perfectly runny soft egg. Ready in under 15 minutes, this comforting bowl is perfect for lazy weeknights.

Ingredients

Scale
  • 2 packs instant ramen noodles (discard seasoning packets)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon brown sugar
  • 3 cups chicken or vegetable broth (low-sodium)
  • 2 large eggs (room temperature)
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds (optional)
  • Nori or seaweed sheets, cut into thin strips (optional)

Instructions

  1. Start the broth. In a medium pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until fragrant.
  2. Build the flavor base. Add the gochujang and gochugaru to the pot. Stir them into the oil and garlic mixture. Cook for another minute, stirring constantly, until the paste darkens and becomes aromatic.
  3. Add the liquids. Pour in the chicken or vegetable broth, soy sauce, and brown sugar. Stir until the gochujang is fully dissolved. Bring to a gentle boil, then reduce heat to low and let simmer while you prepare the noodles and eggs. Taste and adjust seasoning.
  4. Cook the noodles. In a separate pot, bring water to a boil. Add the instant ramen noodles and cook according to package directions, but subtract 30 seconds from the recommended time. Drain and divide between two serving bowls.
  5. Poach the soft eggs. While the noodles cook, bring a small saucepan of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide into the water. Cook for exactly 3 minutes for a runny yolk with fully set whites. Use a slotted spoon to remove and drain on a paper towel.
  6. Assemble the bowls. Ladle the hot broth over the noodles in each bowl. Gently place a poached egg on top of each bowl.
  7. Garnish and serve immediately. Sprinkle sliced green onions, sesame seeds, and nori strips over the top. Serve right away while the egg is still warm and the yolk is runny.

Notes

For the best soft egg, use the freshest eggs you can find. Cook noodles 30 seconds less than package directions to avoid mushiness. Build the broth in stages for maximum flavor. Keep the broth hot when assembling. Multitask smartly: start broth first, then noodle water, then poach eggs while noodles cook.

Nutrition

Keywords: spicy Korean ramen, soft egg ramen, quick ramen recipe, easy ramen, gochujang ramen, weeknight dinner

Find it online: https://elvafood.com/easy-spicy-korean-ramen-with-soft-egg-recipe/