Korean Cheese Ramen
Creamy, spicy ramen noodles topped with melted cheese and a mix of bacon and eggs for protein. Ready in under 20 minutes for a weeknight dinner that feels indulgent.
- Total time
- 18 min
- Servings
- 2
- Calories
- 685
- Protein
- 32g
Ingredients
- 4 count bacon strips
- 2 count ramen noodles (packages)
- 2 tablespoons gochujang (Korean red chili paste)
- 4 cups water
- 2 count eggs
- ¾ cups shredded mozzarella cheese
Instructions
- 1
Place bacon strips in a large pot set over medium-high heat, laying them flat side by side to avoid overlapping, and cook for 5–6 minutes until the edges turn crispy and dark brown.
- 2
Transfer cooked bacon to a plate lined with paper towels, let cool for 30 seconds, then roughly chop into bite-sized pieces about the size of your thumbnail.
- 3
Pour off all but 1 tablespoon of bacon fat from the pot, leaving the browned bits stuck to the bottom.
- 4
Add 4 cups of water to the pot and bring to a boil over high heat, watching for large rolling bubbles breaking the surface, about 4 minutes.
- 5
Stir 2 tablespoons of gochujang into the boiling water, pressing it against the side of the pot with your spoon until it fully dissolves and the broth turns reddish, about 30 seconds.
- 6
Add both packages of ramen noodles to the boiling broth and stir them apart with a fork so they separate, then cook for 3 minutes until the noodles bend when you lift one with a fork but still have a slight firmness.
- 7
Crack both eggs directly into the simmering broth and let them sit undisturbed for 1 minute so the whites begin to set while the yolk stays soft.
- 8
Sprinkle 0.75 cups of shredded mozzarella evenly over the noodles and eggs, then stir gently for 20 seconds so the cheese melts and mingles with the broth.
- 9
Divide the ramen and broth between two bowls, making sure each bowl gets one egg and half of the noodles.
- 10
Sprinkle the chopped bacon pieces over each bowl so they sit on top of the noodles and cheese.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon
- fork
- paper towels
- two bowls
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