spicy noodles

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.

Gochujang Ramen with Tofu

extra firm tofu (0.90)

water (0.00)

vegetable broth* (0.26)

Tbsp gochujang (0.46)

instant ramen* (0.19)

spinach (0.25)

green onions (0.20)

Cube tofu

Drain the tofu and cut it into 1/2-inch cubes.

Make broth

Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.

Bring to a boil

Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.

Add noodles

Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.

Add spinach

Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.

Top with green onion

Slice the green onions and sprinkle over top of the ramen just before serving.

Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don&#x27;t be daunted by the list and steps, there&#x27;s no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they&#x27;re piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That&#x27;s the Dan Dan way!

Dan Dan Noodles

tbsp Chinese sesame paste ((sub tahini, Note 1))

tbsp light soy sauce ((Note 3))

garlic (, minced)

tsp white sugar

tsp Chinese five spice powder ((Note 4))

tsp Sichuan pepper powder (, preferably freshly ground (Note 5))

(185 milliliters) chicken broth/stock (, hot, low sodium)

tsp Hoisin sauce

tsp dark soy sauce ((Note 7))

Chinese cooking wine ((sub 2 tbsp extra chicken stock))

vegetable oil

pork mince ((ground pork))

(1/4 cup) Sui

500 grams/1lb white fresh noodles (, medium thickness (Note 9))

choy (,

green onions (, finely sliced)

peanuts (, finely chopped (optional))

Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.

Dan Dan Sauce:

Mix together hoisin, soy, Chinese wine and five spice ("Sauce").

Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.

Pork:

Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.

Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.

Sui mi ya cai (preserved mustard greens):

Bring a large pot of water to the boil. Cook noodles per packet directions.

Add choi sum for last 1 minute of cooking.

Drain.

Noodles &amp; choi sum:

Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.

Sprinkle with peanuts and green onions and serve.

To eat, mix it all up to coat the noodles well with Sauce, then devour!

Assemble:

These spicy and sweet noodles are delicious because of the crispy oyster mushrooms and spicy sambal.&nbsp;

Spicy Sambal Mushroom Noodles Recipe

neutral oil oil

oyster mushrooms (trimmed nd diced)

ginger ((from about 1-inch knob))

garlic

white granulated sugar

tomato paste

basil (plus more as garnish)

sambal oelek chili paste OR sriracha

soy sauce

rice wine vingar

water

linguine noodles

unsalted butter ((or skip if you want to make it vegan!))

To a large non-stick skillet (if you don&#x27;t use a non-stick skillet you may need to add a bit more oil) pan, set over medium heat, add the oil. When the oil is hot, add the mushrooms and cooking and stirring them often, until they’re soft, about 5 minutes. Decrease the heat to medium-low and continue cooking until they’re crispy, about 5 more minutes. 

Next, add the fresh ginger and garlic; cook until softened about 2 minutes.&nbsp;

Pour in the sugar, tomato paste, basil, sambal, soy sauce, rice wine vinegar and mix until combined. Pour in the water and bring to a gentle simmer. Cook for about 10 minutes just so all the flavors are married and the sauce thickens slightly.

Meanwhile, to a pot of salted water, cook the paste until al dente. Immediately transfer the noodles to the pan with the sauce and add the butter. Toss until all the noodles are evenly coated in the sauce. 

Divide amongst bowls and garnish with basil.&nbsp;

Toss thin wheat noodles in a spicy chili oil sauce and top with seasoned ground beef to make numbing, spicy Sichuan Dan Dan noodles in under 15 minutes.

Spicy Dan Dan Noodles

ground beef (or ground pork)

Chinese cooking wine

brown sugar

black pepper

(1 lb.) wheat noodles, fresh

bok choy

peanuts,

green onions, chopped

tahini sesame paste

black vinegar

soy sauce (or maggi sauce)

tablespoon chili oil

teaspoon sesame oil

garlic, minced

tablespoon ginger, grated

sugar

peppercorn powder

Prepare the beef: Heat oil in a pan over medium high heat for 1 minute. Add ground beef and cook for 2-3 minutes until the beef turns brown. Add light and dark soy sauce, Chinese cooking wine, brown sugar and black pepper. Stir to combine and cook for 2 minutes to evenly coat the beef with the seasoning and to allow the flavour to infuse into the beef.

Prepare the noodles and bok choy

Bring a pot of water to a boil and place wheat noodles inside. Lower heat to medium and boil for 2 minutes, or according to package instructions. Stir occasionally so the noodles don’t stick to the bottom of the pan. Remove noodles with a pasta strainer and set aside. Then blanch cook the bok choy by dipping them into the boiling water for 10 seconds.

Make the spicy chili sauce

To make the spicy chili sauce, mix together all the sauce ingredients (tahini, black vinegar, light soy sauce, chili oil, sesame oil, garlic, ginger, sugar, and peppercorn powder). Stir well to combine.

Assemble the noodles

Divide the noodles into 2 bowls. Pour 2-3 tablespoons of sauce over top. Add cooked ground beef and boy choy. Sprinkle with chopped peanuts and green onions. Mix well to fully coat the noodles with the sauce.

Wow, so much deliciousness in just 15 minutes! I love Asian noodles, I've made some here more savory /sweet, this is good inspiration for kicking things up a few notches! I have come across peppercorn powder, is it easy to find?

I can't believe that I've never tried Dan Dan Noodles before - I love all of these ingredients and the fact that it's spicy is even better. Making this asap!

Great easy meal!
I used roasted pork and spinach for bok choy.
I added a bit more spice (garlic and chili sauce)
than I should have so next time i"ll use less.
Loved how easy it was and loved the sauce.

Fantastic! I love Asian noodle dishes - so quick and easy - and this one is super flavorful! Will make again and again!

These noodles are so delicious! I love that it comes together so fast, and it's full of flavor.

These easy Korean spicy noodles are a little sweet, a little salty, and full of spice. Despite their depth of flavor, they come together in a quick 30 minutes and make for the perfect weeknight meal.

Easy Korean Spicy Noodles (with Beef)

noodles

lb beef

lb mushrooms

lb carrots

green onions

spinach

tbsp sesame oil

tbsp sriracha sauce

red peppers

sesame seeds

Prepare Ingredients

Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions. 

Cook Veggies

Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.

Add Sauce

In a small bowl, whisk together all the sauce ingredients. In the wok, saute the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.

Add Noodles and Veggies

Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes. 

Serve

A refreshing cold noodle dish in a sweet and sour gochujang sauce. Perfect for the warm weather!

Bibim Guksu (Spicy Cold Noodles)

buckwheat noodles (memil guksu)

cucumber (about 3 ounces)

carrot (about 3 ounces)

red cabbage leaves

lettuce leaves

kimchi

sesame oil (See note)

Korean chili pepper paste, gochujang

Korean chili pepper flakes, gochugaru

Korean/Asian hot mustard paste, gyeoja (optional)

sugar (or corn syrup/oligo syrup) (adjust to taste)

rice vinegar or apple cider vinegar (adjust to taste)

Mix all sauce ingredients and keep it cool in the fridge. The sauce can be prepared ahead of time, and it will keep well for up to 2 weeks.

Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep them cool in the fridge or in ice water (drain well before using) if you like.

Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking.

Drain and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.

Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables over the noodles. Drizzle the sesame oil over,  sprinkle with the sesame seeds, and place a half of boiled egg on top.  The sauce can be served on top or separately.

Alternatively, you can toss it all together before serving. Mix the noodles well with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with the sesame seeds and place a half of boiled egg on top.

Easy Ram Don Jjapaguri recipe featuring Korean spicy noodles made in under 15 minutes with ribeye steak, ramen and udon noodles, and gochujang sauce.

8-Minute Jjapaguri (Easy Ram Don Korean Noodles)

jjajang black bean ramen (Chapagetti or Jjajangmen)

thick-cut ribeye steak

sesame oil

gochujang sauce

scallions

Salt and pepper

Set a large skillet and a medium saucepot on the stovetop. Pour 3 cups of water in the pot. Turn both on high heat.

Cut the ribeye steak into large ¾ -1 inch cubes. Cut out any large chunks of fat, but leave the marbled pieces intact. Salt and pepper the steak chunks liberally. Chop the scallions.

Place the sesame oil in the hot skillet. Once the oil is hot, sear the steak pieces for 2-3 minutes, rotating every minute, until they are cooked to medium-rare. Remove from heat.

Meanwhile, when the water starts boiling, open the noodle packages and drop the noodles into the boiling water. Stir and cook for 2-3 minutes, until almost cooked through. (It might seem like there’s not enough water, but just stir and flip the noodles until they loosen into the liquid.)

Once the noodles are mostly soft, add all the seasoning packets. (If you are sensitive to sodium, use the full black bean seasoning packet and half of the spicy seafood packet.) Add in 1-2 teaspoons of Gochujang hot sauce. Stir and simmer another minute to thicken the sauce.

Finally, mix the seared steak and the pan juices into the noodles. Stir to coat the beef in sauce. Top with fresh scallions and serve warm.

Kimchi bibim-guksu and Eomukguk (fishcake soup)

Bibim-guksu (Spicy mixed noodles)

(about 110 grams) somyeon (thin wheat noodles)

kimchi,

kimchi brine (or cold water)

gochujang (Korean fermented hot pepper paste)

sugar (optional)

garlic clove,

cucumber,

sesame seeds, ground

half-boiled egg (or hard-boiled egg)

Merhaba ben Yasin kore yemekleriyle uğraşıyorum sizin tariflerini b&uuml;y&uuml;k hayranlıkla takipesiyorum

Comment by Yasinmogul7@gmail.com on April 7, 2022

Yeaahh, nice video. thanks for mentioning me. I will never forget this event.

Comment by susannevh on April 7, 2022

The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is&hellip;

Comment by MichaelSpock on April 7, 2022

The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is definitely a lot easier.

It looks so tasty! This spicy kimchi bibim-guksu is my all time favorite! I made it even yesterday for my&hellip;

Reply by Maangchi on March 14, 2022

It looks so tasty! This spicy kimchi bibim-guksu is my all time favorite! I made it even yesterday for my lunch!

Wow, this was delicious and so easy! It&rsquo;s my new favorite lunch.

Comment by BlueFingers on March 11, 2022

Reply by Maangchi on November 10, 2021

I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot&hellip;

Comment by mommycookMD on November 7, 2021

I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot as well as omelette from the kimbap I made. I just cut the omelette into strips, and all these went into the bibim guksu. It&rsquo;s quite delicious! Thank you!

Reply by Maangchi on September 8, 2021

I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so&hellip;

Comment by Nayko on September 6, 2021

I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so I made bibimguksu with it, some julienned carrot, onion, some lettuce, one half-cooked egg sprinkled with sesame seeds and kimgaru. It was perfectly yummy

Maangchi, I made it for the first time! But I don&rsquo;t know why mine is too hot :( maybe it&rsquo;s&hellip;

Comment by MaangchiLove on August 21, 2021

Maangchi, I made it for the first time! But I don&rsquo;t know why mine is too hot :( maybe it&rsquo;s the kimchi I bought Couldn&rsquo;t finish it. Too hot

Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live&hellip;

Comment by Tarasden on March 5, 2021

Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live in Mazatlan, Mexico (from Canada) and it is difficult to find supplies here. I am also currently following the KETO diet which adds to the search. So, I&#039;m trying this recipe tonight with bulgogi but using spaghetti squash in place of the noodles. I&#039;ve substituted any sugars with Swerve brown sugar sweetener and Monk fruit sweetener. I didn&#039;t have cucumber which my husband doesn&#039;t like anyway and substituted with sliced red peppers. Well it all turned out really good. So good in fact it is now my favorite way to eat spaghetti squash. Definitely recommend for any of your followers who can&#039;t eat regular noodles. Thank you so much for giving us these wonderful recipes!

Mummm !!! Faut aujourd&#039;hui sans oeuf. Un r&eacute;gal! !!!!

Comment by freldici on June 10, 2020

Here is another quick and delicious recipe made with fermented kimchi: bibim-guksu, cold spicy noodles. It&#039;s one of my favorites, so I make it often. If I don&#039;t make these noodles for a while, I really have a craving for them. This recipe is really quick to make. The first thing I do is boil some water in a large pot for the egg and noodles. Then I chop some kimchi and mix it together with the seasonings. Cooking noodles is the last step because they go soggy fast so after rinsing and draining the cooked noodles, I quickly mix them with the kimchi and seasonings by hand, and then serve and eat immediately. All my Korean friends and my family love these noodles, they are always a big hit and a really good way to feed a lot of people quickly and simply (as long as they like spicy food). This recipe is for a single serving so you can easily multiply the ingredients to make a bigger batch. I made it with my reader Susanne in Rotterdam during my Gapshida tour in 2011 and we served 30 people! Many of you make kimchi on a regular basis, so I hope you enjoy this recipe if you&#039;ve never tried it before. You will love it! Ingredients. For 1 serving 4 ounces (about 110 grams) somyeon (thin wheat noodles) 4 ounces fermented kimchi, chopped. &frac14; cup kimchi brine (or cold water) 2 tablespoons gochujang (Korean fermented hot pepper paste) 1 teaspoon sugar (optional) 1 garlic clove, minced. &frac12; cup worth cucumber, cut into matchsticks. 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds, ground. 1 half-boiled egg (or hard-boiled egg) Directions. Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon. Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid. Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside. Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture. Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away. Kimchi bibim-guksu and Eomukguk (fishcake soup)

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