korean ramen

Homemade Peanut Butter Ramen in a flavorful vegan broth topped with delicious crispy Korean tofu. Gluten-free adaptable.

Peanut Butter Ramen

firm tofu

cornstarch

salt and black pepper

gochujang – taste your gochujang

soy sauce

maple syrup

garlic

ginger

gochujang paste- more or less to taste

peanut butter, natural unsweetened

white miso paste

vegetable broth

sesame oil

rice vinegar

noodles of your choice- ramen noodles, rice noodles, soba noodles

Optional Garnishes: Scallions

Make the Crispy Korean Tofu

Using your hands, break tofu apart into roughly one-inch pieces. (The ragged edges help crisp up the tofu and soak up more sauce.) Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture. 

In a small bowl mix together gochujang paste, soy sauce, and maple syrup. Set aside.

Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.

Heat up a skillet to medium high, add 1-2 tablespoons oil to coat the pan. Fry the tofu in one layer: put it in the pan and leave it for about 5 minutes (don&#8217;t try to move it!) over medium heat until it develops a crust and naturally releases. Flip the pieces over and cook another 4-5 minutes. Stir the pieces around to get the sides of the tofu. Stir in the sauce, you can do this in a separate bowl or directly in the pan. Turn off the heat and set aside.

Make the Broth

Saute the garlic and ginger in oil for a minute or so, just until they become fragrant.  Stir in the gochujang paste, peanut butter, and white miso, mixing until combined. 

Add the veggie broth, sesame oil, and soy sauce, and whisk until smooth. Heat to a simmer. Add rice vinegar and maple syrup to the broth. Taste and adjust seasonings, adding more spice or vinegar or soy if needed.

Boil the ramen noodles in a separate pot of water, to keep them from getting mushy and falling apart.

This was so delicious, very tasty and the whole family loved it. I will be making this again!!

This spicy Korean ramen recipe turns instant ramen noodles into deeply rich and flavorful ramen that's layered with complex flavor. The combination of seared beef with a spicy kimchi sauce and perfectly cooked ramen noodles makes for savory and spicy ramen that the whole family is sure to love. You'll be amazed by what 8 simple ingredients and 20 minutes can do!

The BEST Spicy Korean Ramen Recipe Made In Under 20 Minutes

Beef Steaks, cubed

Salt and Pepper

Sesame Oil

tbsp. Kimchee Base or Gochujang Sauce

tbsp. Soy Sauce

Scallions, chopped

Cups Water

Package Instant Ramen noodles

Black sesame seeds

Season the steak with salt and pepper.

In a non-stick skillet, add the sesame oil...

In a non-stick skillet, add the sesame oil to it and sear the steak for a few minutes until golden brown on both sides. Then, when fully seared, set aside. 

In the same skillet, add the kimchi base...

In the same skillet, add the kimchi base - or gochujang sauce - soy sauce, half of the scallions, and water, and bring to a boil.

Once the sauce is boiling add the dried...

Once the sauce is boiling add the dried noodles and cook for a couple of minutes - until the noodles are soft.

Transfer to two bowls and add the rest...

Transfer to two bowls and add the rest of the scallions, cooked steak, and sesame seeds.

Top 3 korean ramen recipes from across the web

The most viewed korean ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Peanut Butter Ramen

Peanut Butter Ramen

The BEST Spicy Korean Ramen Recipe ...

Top 3 korean ramen recipes from across the web

The most viewed korean ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Ramen

Peanut Butter Ramen

The BEST Spicy Korean Ramen Recipe ...

The most viewed korean ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine