Get ready for my super tasty Spicy Ramen Recipe! It’s way more than just noodles. It has just the right amount of spicy, savory and umami flavors.
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.
Ingredients 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.
How to Make Spicy Ramen
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.
Variations
1. 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.
2. 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.
3. 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!
4. 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 Vindaloo
Spicy Sausage Pasta
Indian Chicken Masala
Thai Green Curry
Korean Pork Soup
Gigi Hadid Pasta
Peri Peri Chicken
Spicy Ramen
My Spicy Ramen Noodles recipe is super easy to make, and is packed with flavor. And you can totally customize the heat!
Ingredients
Spicy Pork Topping
- 2 Tbsp oil, divided
- 1 pound ground pork (or sub with ground chicken or turkey)
- 2 Tbsp sambal oelek
- 1 Tbsp Korean chili flakes (Gochugaru)
- 1 Tbsp soy sauce
Ramen Soup
- 1 Tbsp oil
- 2.5oz shiitake Mushrooms (or sub with button mushrooms)
- 1 carrot, julienned
- 1 shallot, diced or sliced
- 1 Tbsp ginger, finely chopped
- 4 garlic cloves, finely chopped
- 6 cups chicken stock
- 2 Tbsp sambal oelek
- 2 Tbsp chili oil
- 1 Tbsp soy sauce
- 2 tsp rice vinegar
- 1 Tbsp gochujang
- 1 Tbsp Korean chili flakes (Gochugaru)
- 2 tsp brown sugar
- 3 packets ramen noodles ( discard seasoning)
To serve
- soft boiled eggs or Mayak Eggs
- bean sprouts
- green parts of scallions
Instructions
- Heat 1 Tbsp oil in a soup pot or dutch oven over medium high heat. Add in ground pork and cook, using a wooden spatula to break up the meat, until no longer pink, about 3-4 minutes. Add sambal oelek, Korean chili flakes, soy sauce and mix well. Cook for another 2-3 minutes, or until pork is cooked through and starting to caramelizing. Plate it out.
- In the same pot, add remaining 1 Tbsp oil and sauté shiitake mushrooms, carrots and shallots for a couple of minutes on medium high flame. Add in ginger and garlic and sauté for a minute.
- Add in chicken stock. Season the stock with sambal oelek, soy sauce, chili oil, rice vinegar, gochujang, Korean chili flakes, and brown sugar.
- Lower the heat to medium low and let it simmer for 15-20 minutes.
- Add ramen noodles and cook for 3 minutes, or until they are cooked to your preferred tenderness.
- Serve the spicy ramen soup in a bowl. Add in cooked ground pork. Top it with soft boiled egg halves, bean sprouts and the green parts of scallions. Serve immediately. (You can drizzle some chili oil for an extra spicy kick)
Notes
- 1. All hot sauces and chili pastes like gochujang, gochugaru, chili oil are easily available in Asian grocery stores. You can also order online.
- To make perfect soft-boiled eggs: Cook for 6-7 minutes in boiling water and immediately place them in ice water bath to stop them from cooking further.
- Leftovers: You can keep the leftover soup and toppings separately in airtight containers and store in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove over medium heat with a splash of extra water or chicken broth until hot throughout. I do not recommend freezing.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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