Inspired by Korean flavors, this super easy ramen recipe is going to wow you with a fun, spicy twist on regular ramen. I love spicy here. From Spicy Noodles to Jamaican Jerk Chicken and Spicy Squid Stir Fry and many more here on GypsyPlate, I am always hunting for some new spicy flavors from all over the world. Today I decided to put a twist on everyone’s favorite noodles… ramen!! The rich, spicy, broth is a perfect for spicy ground pork, aromatic vegetables, and tender chewy ramen. It’s finally topped with soft-boiled eggs, bean sprouts and green onion. Trust me, this isn’t just another ramen recipe. This is going to be your ramen keeper!
What is Ramen?
Ramen is a popular Japanese soup made with special noodles, broth, and toppings like meat and vegetables. It originally came from China but became really famous in Japan, where different areas have their own versions. They’re distinct from other noodles due to their alkaline nature, achieved by using kansui, a specific type of mineral water, or by adding sodium carbonate. This gives ramen its unique chewy texture and yellowish hue. The soup usually has four main parts: a tasty liquid base, chewy noodles, stuff on top like meat or veggies, and some extra toppings. Nowadays, people all around the world love ramen and make it in all sorts of ways, like the spicy version I am cooking today.
What Noodles You Can Use
Fresh Ramen Noodles: They are the BEST if available. You will find them in Asian grocery stores or specialty markets. Dried Ramen Noodles: These are super convenient. I skip the seasoning packet and just use the noodles for a more customizable flavor. Instant Ramen: Today I am using instant ramen. They work perfectly here. Soba or Udon: These Japanese noodles can also work well with the spicy, flavorful broth. Rice Noodles: You can use rice noodles, though the texture will be different.
Ingredient Needed
Oil – Use any neutral oil like canola or vegetable oil. Ground Pork – You can also sub with ground chicken or turkey for a lighter touch. Sambal Oelek – If you can’t find it, a garlic-chili paste can be a suitable replacement, but nothing quite matches the punch of sambal. Korean Chili Flakes (Gochugaru) – These flakes add a smoky, fruity spice. If you’re in a pinch, regular chili flakes can work, but the flavor profile will be different. Soy Sauce – A must for any Asian flavor profile. Shiitake Mushrooms – I like Shiitake in this soup, but you can sub it with cremini or white mushrooms . Carrot and Shallot – For a little crunch. Chicken Stock – For a vegetarian option, vegetable stock works great. Chili Oil – I love chili oil in Asian Soups. Feel free to use my homemade Chili Oil recipe or your favorite brand. Rice Vinegar – This gives a slight tang. Gochujang – This Korean red chili paste brings sweetness, umami, and heat. It’s a must! Brown Sugar – Balances out the heat. Ramen Noodles – Use any of your favorite ramen noodles without the seasoning packet. Soft-Boiled Eggs or Mayak Eggs – These add a creamy texture. A must for us. Bean Sprouts & Scallions – Extra garnishes and toppings.
Spicy Ramen Recipe
First, I make the spicy pork topping by heating up about 1 tablespoon of oil in a pan. Once it’s hot, I add the ground pork and cook it until it’s no longer pink. After that, I stir in sambal oelek, gochugaru, and a bit of soy sauce, cooking it for another minute or two until the pork is fully cooked and nicely seasoned. Then, I plate it out and set it aside. To cook the ramen soup base, I use the same pot and add another tablespoon of oil. I sauté the shiitake mushrooms, carrots, and shallots for a couple of minutes until they start to soften. Then, I stir in the ginger and garlic, letting them cook for about a minute to release their flavor. Next, I pour in the chicken stock and stir in more sambal oelek, chili oil, soy sauce, rice vinegar, gochujang, gochugaru, and a bit of brown sugar. I reduce the heat to medium-low and let the soup simmer for about 20 minutes, giving all those amazing flavors time to meld together. Once the broth has simmered and all the flavors have come together, I add the ramen noodles to the pot. I let them cook until they’re perfectly tender, just a few minutes. When the noodles have cooked, I ladle the flavorful soup into bowls, then add the spicy pork. To finish, I top it off with soft-boiled eggs, crunchy bean sprouts, and fresh scallions. When I crave some extra spice, which I usually do, I drizzle on some additional chili oil.
Alpana’s Tips
Simmer longer: I like to simmer my broth longer when I have the time. It really brings out all those delicious flavors Don’t use the seasoning packet: I always skip using the seasoning packet that comes with the noodles. With all the fresh ingredients and spices in this recipe, there’s no need for those preservatives. Spice control: When it comes to spiciness, I adjust the amount of sambal oelek and gochugaru to suit my taste that day. You can always add more later if you want an extra kick! Taste as you go: As I cook, I make sure to taste the broth regularly and adjust the seasonings as needed. This way, I can ensure that the flavors are just right. To make perfect soft-boiled eggs: For perfect soft-boiled eggs, I cook them for about 6-7 minutes in boiling water, then immediately transfer them to an ice water bath to stop the cooking process. It yields perfectly creamy yolks every time. Mayak Eggs: They are the best. Just follow my Mayak Eggs recipe.
Possible Variations
- Use other meat: When I want a lighter version, I swap out the pork for ground chicken or turkey, or even pre-cooked shredded chicken or shrimp for some variety.
- For vegetarian: For a vegetarian option, skip the meat altogether. Pan-fried tofu or tempeh make excellent substitutes, and you can switch out the chicken stock for vegetable stock.
- Spice adjustments: When it comes to spice, I’m in control. I start with a little bit of the chili elements and adjust according to my taste. And if I’m craving extra heat, I’m not afraid to add more!
- Make it creamy: To make the broth creamy, I sometimes stir in a bit of coconut milk And there you have it, folks, my Spicy Ramen recipe that’s as flexible as it is flavorful, complete with pro tips and variations. Make this bowl, if you are looking for new flavors in your ramen. I promise, you are going to love this one..
Spicy Ramen, on our Gypsy Plate… enjoy!
Keep it spicy with these great recipes:Pork VindalooSpicy Sausage PastaIndian Chicken MasalaThai Green CurryKorean Pork SoupGigi Hadid PastaPeri Peri Chicken
