Creamy Peanut Butter Gochujang Ramyun

Korean

This spicy coconut noodle soup is the kind of bowl I crave when I want something cosy, creamy and packed with flavour. Chewy Ramyun noodles sit in a rich, spicy broth with juicy pork mince and bouncy seafood balls, finished with a jammy egg, crispy onions, coriander and chilli oil. It’s warming, comforting and has just the right amount of kick, basically a hug in a bowl.

Recipe Stats

Cooking time

25 minutes

Serves

Difficulty

Easy

Spice

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Notes

Some secret knowledge

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Possible Substitutions

Lobster balls: Use any seafood balls you like, such as fish balls, prawn balls or squid balls. You could also use prawns or other seafood like squid.
Pork mince: Chicken or turkey mince works well, or leave it out for a seafood-only noodle soup.
Chicken broth: Vegetable or seafood broth can be used depending on what protein you're adding.
Coconut milk: For a less creamy broth, replace with additional chicken broth. You can also use evaporated milk for a different kind of creaminess.
Gochujang: If you don't have it, a little miso mixed with chilli paste can provide some of the savoury depth, although the flavour won't be quite the same.
Peanut butter: Tahini or another nut butter can be used, although peanut butter gives the broth its signature richness.
Shin Ramyun → Any instant noodles can be used, choose your favourite!

Things to Keep in Mind

Taste before adding the noodle seasoning: The gochujang, soy sauce, hoisin and seafood balls already contain plenty of salt, so you may not need the whole seasoning packet.
Adjust the broth to your taste: Add more lime for acidity, sugar to balance spice or broth if it's too rich.
Use a heatproof surface: A ttukbaegi retains heat for a long time, so always place it on a heat-safe surface when serving.
Don't skip the toppings: The creamy broth is rich, so the fresh coriander, lime and crunchy onions add some much-needed freshness and texture.

Storage

The noodles are at their best immediately after cooking, so if you know you'll have leftovers, it's better to try store the noodles separately from the broth otherwise the noodles will soak it all up.

Possible Substitutions

Lobster balls: Use any seafood balls you like, such as fish balls, prawn balls or squid balls. You could also use prawns or other seafood like squid.
Pork mince: Chicken or turkey mince works well, or leave it out for a seafood-only noodle soup.
Chicken broth: Vegetable or seafood broth can be used depending on what protein you're adding.
Coconut milk: For a less creamy broth, replace with additional chicken broth. You can also use evaporated milk for a different kind of creaminess.
Gochujang: If you don't have it, a little miso mixed with chilli paste can provide some of the savoury depth, although the flavour won't be quite the same.
Peanut butter: Tahini or another nut butter can be used, although peanut butter gives the broth its signature richness.
Shin Ramyun → Any instant noodles can be used, choose your favourite!

Things to Keep in Mind

Taste before adding the noodle seasoning: The gochujang, soy sauce, hoisin and seafood balls already contain plenty of salt, so you may not need the whole seasoning packet.
Adjust the broth to your taste: Add more lime for acidity, sugar to balance spice or broth if it's too rich.
Use a heatproof surface: A ttukbaegi retains heat for a long time, so always place it on a heat-safe surface when serving.
Don't skip the toppings: The creamy broth is rich, so the fresh coriander, lime and crunchy onions add some much-needed freshness and texture.

Storage

Method

marinate the pork

Add the pork mince to a bowl and season with light soy sauce, Shaoxing wine, oyster sauce and dark soy sauce.

Mix well and set aside while you prepare the soup.

cook the pork

Heat the oil in a ttukbaegi (Korean earthenware pot) or saucepan over medium heat.

Add the marinated pork mince and cook, breaking it up as it browns, until cooked through and lightly caramelised.

Remove from the pot and set aside.

sauté the aromatics

If needed, add a little more oil to the same pot.

Add the minced shallot and spring onion whites and stir-fry for approximately 10 seconds.

Add the minced garlic and cook for another 30 seconds, until fragrant.

build the flavour base

Add the gochujang, peanut butter and hoisin sauce.

Stir everything together and cook for 1–2 minutes until fragrant.

Add the curry powder and mix well.

make the broth

Pour in the chicken broth and coconut milk.

Add the soy sauce, lime juice and sugar.

Stir well and bring the broth to a boil.

Taste and adjust the seasoning to your liking. Add some of the noodle seasoning packet here if you want an extra hit of spice and savouriness.

add the seafood

Once the broth is boiling, add the lobster balls.

Cover and cook for approximately 4 minutes, allowing the seafood balls to heat through and absorb some of the flavourful broth.

cook the noodles

Uncover and add the noodles.

Cover again and cook for approximately 3 minutes (slightly less than the packet instructions if you're using a ttukbaegi, as the earthenware pot retains heat exceptionally well)

assemble & serve

Uncover and check that the noodles are cooked to your liking.

Top with the cooked pork mince, fresh coriander, spring onion greens and soft-boiled egg.

Finish with a drizzle of chilli oil and plenty of crispy onions.

Serve immediately while piping hot and enjoy!

Creamy Peanut Butter Gochujang Ramyun

Ingredients

for the soup & noodles

for the pork topping

to serve

Notes

Possible Substitutions

Things to Keep in Mind

Storage

Possible Substitutions

Things to Keep in Mind

Storage

Method

marinate the pork

cook the pork

sauté the aromatics

build the flavour base

make the broth

add the seafood

cook the noodles

assemble & serve

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