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Gochujang Ramen

Ramen noodles are a staple in my pantry. They're a quick go-to dish when you need something fast but delicious. Here I pair spinach noodles with mixed veggies and Korean flavorings. Topping with a sunny-side-up egg (or two!) is the bee's knees. The runny yoke glazes the noodles and makes for an enriched sauciness. 



1 serving dried ramen noodles (I used spinach flavored)

1/4 cup mixed veggies (I used frozen)

2 tsp Korean Gochujang chili bean paste 

1 Tbsp soy sauce

1/2 tsp sesame oil

1 egg

Korean red chili flakes for garnish


Bring 2 cups water to boil in a small pot.  Add veggies and noodles.  Keep on a low boil, coaxing the noodles apart with a fork from time to time.


While the noodles are cooking, fry an egg with a dash of oil and water.  Cover and cook only until the white is just cooked through. Season with salt and pepper to taste and garnish with chili flakes


When the noodles are al dente, strain them and tip into a bowl.  Add the soy sauce, gochujang and sesame oil and mix well.  Top with the egg and serve.


Serves 1.

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