I am loving these gochujang miso ramen noodles, they have SO much flavor. This gochujang noodles recipe begins with a simple sauce made of gochujang, miso, chili, sesame, vinegar and fresh garlic, all tossed with ramen noodles and scallions. It is so so easy to come together – and you’re ready to eat in no time. These are a mash up inspired by Korean and Japanese cuisine, and both these flavors work really well together with these noodles!

I’m all about quick ramen noodles (probably make some variation once a week like this Ramen Noodle Stir Fry), and these might just be part of my new rotation.

If you’d like some more inspiration using gochujang, be sure to check out our Braised Gochujang Chicken and Smashed Potatoes with Gochujang Mayo!

Ingredients you need for this gochujang noodles recipe

• Gochujang paste*
• Miso paste*
• Sesame oil
• Soy sauce
• Rice vinegar, white wine vinegar or apple cider vinegar works as well
• garlic cloves
• Instant ramen noodles (you can also use wheat noodles, rice noodles, or udon noodles as well!)

Topping options (go crazy with your favorites!)

• Green onions
• Toasted sesame seeds
• Egg yolk (optional to toss in!) A fried egg would work well here as well

Feel free to add any of your favorite veggies and proteins to this recipe, like cabbage, cilantro, snap peas, broccoli, carrots, or steak, ground pork, shrimp and chicken!

How To Make your Gochujang Ramen Noodles

Make your gochujang sauce

Make your sauce by mixing gochujang, miso paste, sesame oil, soy sauce, rice wine vinegar, and garlic in a large bowl. Whisk to combine and set aside.

Cook your ramen

Cook ramen according to the package instructions. Take about 2 tablespoons of ramen water and transfer to the large bowl with your sauce, stir to combine. Reserve an additional 1/4 cup of ramen water, just to have if needed. Then, transfer your cooked ramen to the bowl with your sauce, tossing to combine.

Assemble and toss

Add in scallions and toss until it’s mixed throughout. Adjust with more ramen water as needed.

Plate, and serve with more scallions to garnish, sesame seeds, and an egg yolk to mix it all together! 

Tips, Tricks and Substitutions

What can I use instead of miso paste? If you don’t have access to miso paste, I would recommend subbing with tahini/sesame paste or peanut butter.

What is Gochujang? Gochujang is a fermented red chili paste that is a popular ingredient in Korean cuisine and cooking. It’s salty, sweet and savory.

What is White Miso Paste? Miso paste is a traditional Japanese seasoning made from fermented soybeans with salt. It also includes kōji which is a mold that is also used to make sake.

Make it a MEAL! Some ideas & inspiration to serve with this dish:

• How To Make Homemade Chili Oil – GREAT as a topping!
• Crispy Chicken Sambal Party Wings
• Seared Ahi Tuna with Toasted Sesame Dressing

Looking for more ramen ideas? Check Out The Below Recipes!

• Ginger Scallion Chicken Ramen Noodles
• Umami Miso Mushroom Ramen
• Cold Coconut Spicy Ramen
• Mapo Tofu Ramen
• Cheesy Miso Ramen Ciao E Pepe
• Kimchi Ramen Stew

If you do make this Gochujang Miso Ramen Noodles recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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