Vegan Gochujang Ramen

A comforting bowl of ramen that will satisfy all your spicy cravings and make you warm on the coldest days. This vegan Korean-inspired Gochujang ramen is an extraordinarily umami and spicy one — not for the faint hearted!


Ingredients Highlight:

  • Ramen Noodles — Ideally thin and firm dried Japanese ramen noodles.
  • Sesame Oil and Sesame Seeds — Adds a pronounced nutty flavor. Used in a lot of Korean cooking.
  • Gochujang — The ultimate Korean chili paste. It is savory, spicy, umami, and slightly sweet. Not very spicy but adds a wonderful depth of flavor.
  • Gochugaru — Where the actual kick is. Typically made from crushed dried chile peppers, these chile flakes offer sweet, spicy, smoky flavors with fruity undertones.
  • Tofu Ramen “Egg” — I’m sure you have a lot of questions about this one. The recipe is very similar to the one I made for the Tofu Benedict, except I added 1 teaspoon of soy sauce and 1/2 teaspoon of mirin to the “egg yolk.” If you have black salt, do add it because it will give the “egg” that familiar sulfur flavor.

My Homemade Vegan Kimchi:


Another Ramen Recipe for you:

Pictured is my Creamy Black Garlic Oat Milk Ramen. The ramen broth is similar to this recipe, except it is much creamier due to the addition of oat milk, and the soup base is miso instead of gochujang.


Vegan Gochujang Ramen

4 from 4 votes
Recipe by George L. Course: DinnerCuisine: KoreanDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes

A comforting bowl of vegan spicy Gochujang ramen inspired by bold Korean flavors — perfect for the cold days.

Ingredients

  • 350 grams ramen noodles

  • Ramen Broth
  • 2 tablespoons sesame oil

  • 1 shallot, finely minced

  • 2 cloves garlic, finely minced

  • 1 tablespoon sesame seeds

  • 1 tablespoon honey (or maple syrup)

  • 2 tablespoons gochujang

  • 1 tablespoon gochugaru (red pepper powder)

  • 1/4 teaspoon ginger powder

  • 1 teaspoon white pepper

  • 1 tablespoon rice wine (or mirin)

  • 2 cups vegetable stock

  • Tofu Ramen “Eggs”
  • 1/2 medium medium-firm tofu, cut into 3 ovals

  • 3 tablespoons room temperature water

  • 1/8 teaspoon turmeric

  • 1 tablespoon cornstarch

  • 1 teaspoon soy sauce

  • 1/2 teaspoon mirin

  • salt or black salt, to taste

  • Toppings
  • Homemade Brussels Sprouts Kimchi

  • Homemade Kimchi

  • 1 scallion, sliced diagonally

  • 50 grams enoki mushrooms, pan-seared

  • 2 tofu ramen “eggs”

Directions

  • Prepare the Ramen Broth. First, mince the shallots and garlic. In a medium-sized pot, heat sesame oil on medium heat and lightly brown the shallots and garlic (around 4 minutes).
  • Add the sesame seeds, gochujang, gochugaru, ginger powder, white pepper, and honey. Keep stirring and lightly caramelize (be careful not to burn!), around 2 minutes.
  • Deglaze the pot with the rice wine, followed by vegetable stock. Cover the pot and simmer for 20 minutes.
  • While the ramen broth is cooking, prepare the toppings. For the enoki mushrooms, I simply seared them on high heat in a non-stick pan until both sides are brown and caramelized.
  • Prepare the Tofu Ramen Egg. For the “egg white,” cut out the tofu ovals. For the “egg yolk,” combine the cornstarch, water, turmeric, and salt in a small, microwavable container. First, microwave the mixture for 10 seconds. Take it out, gently stir, and microwave for 10 more seconds. After the second microwave the mixture should turn golden and gooey like an egg yolk. Add in the soy sauce, mirin, and salt to finish.
  • Prepare the ramen noodles. When 20 minutes is almost up, cook the ramen noodles according to package directions. Assemble the bowl and enjoy!

Did you make this recipe? I’d love to see your recreations!

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