Spicy Korean Ramyeon with Egg & Mushroom
Fiery instant ramen elevated with a gochujang-based broth, a soft-boiled egg, and sautéed mushrooms. Ready in under 20 minutes—comfort food that tastes homemade.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 200 g instant ramyeon noodles (2 packages)
- 150 g mushrooms (cremini or shiitake), sliced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 2 whole eggs
- 1 teaspoon sesame oil
- 2 whole green onions (scallions), chopped
Instructions
- 1
Bring a large pot filled with 6 cups of water to a rolling boil over high heat, about 8 minutes.
- 2
While water heats, place the 2 eggs in a small saucepan, cover with cold water, and set over high heat until water boils.
- 3
Once the egg water boils, remove the pan from heat, cover it with a lid, and let sit for 7 minutes so the yolks stay soft.
- 4
Slice the mushrooms lengthwise from stem to tip into 1/4-inch-thick pieces so they cook evenly.
- 5
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 6
Once the main pot's water boils vigorously, add the 2 ramyeon packages and stir constantly with a spoon for 1 minute to separate the noodles.
- 7
Continue cooking the noodles, stirring once every 30 seconds, until they are tender but still slightly chewy (about 3 more minutes), then remove from heat.
- 8
In a small bowl, stir together the 2 tablespoons gochujang, 1 tablespoon soy sauce, and minced garlic until smooth.
- 9
Spoon the gochujang mixture into the hot noodle pot and stir for 30 seconds until it dissolves evenly into the broth.
- 10
Heat 1 teaspoon sesame oil in a 10-inch skillet over medium-high heat until it shimmers (about 45 seconds), then add the sliced mushrooms.
- 11
Stir the mushrooms constantly until they turn golden-brown at the edges, about 4 minutes, then slide them into the ramen pot.
- 12
Transfer the ramen and broth into two bowls, dividing the noodles and mushrooms equally.
- 13
Run the soft-boiled eggs under cool water for 10 seconds, gently peel off the shell, and place one egg in the center of each bowl.
- 14
Scatter the chopped green onions over each bowl and serve immediately while the broth is still steaming hot.
Tools you’ll need
- large pot with lid
- small saucepan with lid
- 10-inch skillet
- wooden spoon
- small mixing bowl
- cutting board
- chef's knife
- two serving bowls
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