Spicy Ramyeon with Poached Egg
Korean instant noodles spiked with gochujang and topped with a silky poached egg. A 15-minute dinner that tastes way better than it has any right to.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
comfortquickkoreaneggstenderchewyweeknightnoodle-bowl
Ingredients
- 2 blocks ramyeon noodle blocks
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 4 cups water
- 2 whole eggs
Instructions
- 1
Bring water to a boil in a pot over high heat.
- 2
Add ramyeon blocks and cook, stirring occasionally, until tender, about 4 minutes.
- 3
Stir in gochujang, sesame oil, and soy sauce until dissolved.
- 4
Crack eggs directly into the broth, spacing them apart.
- 5
Simmer until egg whites set but yolks still jiggle when nudged, 3–4 minutes.
- 6
Divide between bowls and serve immediately.
Tools you’ll need
- large pot
- wooden spoon
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