Spicy gochujang ramen noodles
Chewy ramen and bok choy tossed in a sticky, fiery gochujang sauce and topped with melty cheese, Korean-style comfort food in 15 minutes.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $1.78 a serving
- 550 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 2 packages ramen noodles, seasoning packets thrown away
- 2 baby bok choy, halved
- 2 tbsp gochujang
- 1 tsp sesame oil
- 2 cloves garlic, grated
- 2 slices American cheese slices
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tbsp soy sauce
- 2 tsp sugar
Each serving has about 550 calories, 15 g protein, 71 g carbs and 22 g fat, and costs about $1.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a pot of water over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cook the ramen and bok choy 3 minutes.
High heatTimer: 3 min
Scoop out ¼ cup of the water, then .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Stir the gochujang, soy sauce, sugar, sesame oil and garlic together in a large with the saved water and let it bubble over medium heat 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 1 min
Add the noodles and bok choy and 1 minute, until every strand is red and glossy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heatTimer: 1 min
Dolly’s tip: It’s spicy. For less heat, use 1 tablespoon gochujang and a little more sugar.Divide between two bowls, lay a of cheese on each and let it for a minute.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: Cheese on spicy noodles is a Korean favorite. It melts into the sauce and cools the heat.Scatter the green onions and sesame seeds over and mix everything together before eating.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
