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Korean-style ramen

• Helena Busiakiewicz

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Serves 2 - 3

Easy

Prep: 10 mins

Cook: 20 mins

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This is based on budae jjigae, a spicy and savoury Korean stew – the inclusion of Spam is a traditional addition

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Try this recipe for Korean-style ramen, then try our vegan mushroom ramen, vegetarian ramen and spicy miso ramen. Then discover more ramen recipes.

Chef's tips:

• You could use frankfurter hotdogs instead of Spam
• If you have happen to have any tteokbokki rice cakes, they would work well in this dish
• You could also layer on some slices of American cheese, if you like

Korean-style ramen recipe

Ingredients

Nutrition

• 340g tin Spam

  cut into thick slices

• 200g Enoki mushrooms

• 150g Shimeji mushrooms

  sliced

• 75g kimchi

• 125g pak choi

• 2 spring onions

  sliced

SAUCE

• 2 tbsp gochujang (Korean chilli paste)

• 1 tsp gochugaru (Korean chilli flakes)

• 90g pack instant ramen noodles (we used tom yum flavour)

• 1 tbsp soy sauce

• 2 garlic cloves

  grated

• ½ tbsp brown sugar

• 500ml chicken stock

  warmed

Nutrition: per serving (between 3)

• kcal621
• fat41.4g
• saturates15.8g
• carbs34.2g
• sugars10.8g
• fibre4.9g
• protein25.4g
• salt8.3g

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Method

• step 1

  Whisk together the gochujang, gochugaru, ramen flavour packets, soy sauce, garlic and sugar in a medium bowl. Whisk in the stock until fully combined.

• step 2

  Arrange the Spam, mushrooms, kimchi, pak choi and noodles in a circle in a flameproof casserole dish. Pour over the sauce and bring to a boil. Put on the lid and reduce to a simmer. Cook for 15 mins, then remove the lid and stir.

• step 3

  Cook for an additional 3 mins until everything is tender and cooked through. Sprinkle with spring onions and serve straight from the pan.

Now try our gochujang recipes.

Authors

Helena Busiakiewicz

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