Vegan Gochujang Ramen

A vegan Korean-inspired Gochujang ramen. Extraordinarily umami and spicy — not for the faint hearted.

Spicy Korean stews (like sundubu jjigae) and Japanese ramen are the dishes I want the most on a cold winter day. So I asked — why not both? This is precisely that: a mix of both. Complemented by springy ramen noodles is a spicy broth that’s got a savory, umami depth from gochujang (much like miso in ramen), as well as a pronounced nutty flavor from toasted sesame oil. Quite the perfect bowl of Korean-stye ramen.

Well-fermented vegan kimchi is my go-to topping for this ramen. Its sourness really helps cut through that spicy, rich broth.


Vegan Gochujang Ramen

4 from 10 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 maple syrup

  • 2 tablespoons gochujang

  • 1 tablespoon gochugaru (red pepper powder)

  • 1/4 teaspoon ginger powder

  • 1 teaspoon white pepper

  • 1 tablespoon mirin

  • 2 cups vegetable stock

  • Toppings
  • Vegan Kimchi

  • 1 scallion, sliced diagonally

  • 50 grams enoki mushrooms, pan-seared

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 maple syrup. 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.
  • Prepare Additional Toppings. While the ramen broth is cooking, prepare the toppings. For the enoki mushrooms, I sear them on high heat in a cast iron pan until both sides are brown and caramelized.
  • Prepare the ramen noodles. When 20 minutes is almost up, cook the ramen noodles according to package directions. Assemble the bowl and enjoy warm.

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

Tag @chez.jorge on Instagram and hashtag it #chezjorge

Like this recipe? Pin it and save it for later!

Follow us @thechezjorge on Pinterest

Another Vegan Ramen Recipe:

Subscribe
Notify of
guest
1 Comment
Inline Feedbacks
View all comments
Damu
Damu
2 months ago

omg this ramen was so good! It was spicy, so i had to add another cup of broth, but it was balanced and my whole family enjoyed it!