April 9, 2021

Gochujang Miso Ramen Noodles

Gochujang Miso Ramen Noodles

Gochujang Miso Ramen Noodles

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.

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!

Gochujang Miso Ramen Noodles

Ingredients you need for this gochujang noodles recipe

  • Gochujang paste*
  • Miso paste*
  • Chili oil (optional additional spiciness)
  • Sesame oil
  • Soy sauce
  • Rice vinegar, white wine vinegar or apple cider vinegar works as well
  • garlic cloves
  • 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
  • Gochugaru*
  • 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!

Gochujang Miso Ramen Noodles

How To Make your Ramen Noodles

Make your gochujang sauce

Make your sauce by mixing gochujang, miso paste, chili oil, sesame oil, soy sauce, rice wine vinegar, garlic and warm water. Set aside.

Cook your ramen

Next, cook ramen according to the package instructions in a pan or pot. In a big bowl, add in your cooked ramen with a spider or tongs, bringing a tiny bit of ramen water in the bowl as well while transferring, and draining the excess ramen water.

Assemble and toss

Toss over your sauce, add in scallions and toss until it’s mixed throughout.

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

Gochujang Miso Ramen Noodles

Tips, Tricks and Substitutions

For ingredients

  • If you aren’t a huge spicy person, I would recommend removing the chili oil from the recipe, since the gochujang adds a nice hint of spice. I prefer a little more spice, so I love the addition of chili oil!
  • If you don’t have access to miso paste, I would recommend subbing with tahini/sesame paste or peanut butter.

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

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.

Gochugaru* Gochugaru is Korean chili pepper powder.

Gochujang Miso Ramen Noodles

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

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

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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Gochujang Miso Ramen Noodles

Watch How To Make This Recipe

YouTube video

Gochujang Miso Ramen Noodles

Gochujang Miso Ramen Noodles

I am loving these Gochujang miso ramen noodles, they have SO much flavor. This Gochujang noodles recipe begins with a simple sauce.
4.75 from 12 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

For Your Sauce

  • 1 tablespoon gochujang
  • 2 tablespoons white miso paste
  • 1 tablespoon chili oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 garlic clove finely minced or micro-planed
  • 1 tablespoon warm water
  • 2 3 oz packages of ramen noodles

Top With

  • scallions, sesame seeds, gochugaru, egg yolk (optional)

Instructions

  • Make your sauce by mixing gochujang, miso paste, chili oil, sesame oil, soy sauce, rice wine vinegar, garlic and warm water. Set aside.
  • Next, cook ramen according to the package instructions. In a big bowl, add in your cooked ramen with a spider or tongs, bringing a tiny bit of ramen water in the bowl as well while transferring. 
  • Toss over your sauce, add in scallions and toss until it’s mixed throughout.
  • Plate, and serve with more scallions, sesame seeds, gochugaru and an egg yolk to mix it all together! 
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

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Recipe Rating




  1. 5 stars
    Very yummy! Has a creamy texture that tastes delicious. Keeping this recipe in my back pocket, for sure!

  2. Awesome recipe! I added cilantro, sweet peppers and used Venison backstrap as my protein along with scambled eggs!

  3. 5 stars
    I’m on a noodle kick lately and have tried several recipes for quick noodles on Pinterest. This one is my favorite. The egg yolk really adds to it. Thanks for sharing

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