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.