Tag: gochujang

Easy Spicy Gochujang Ramen Noodles Recipe (or with Udon)

This easy spicy gochujang ramen noodles recipe keeps things simple & healthy but is absolutely delicious. Can be made with either ramen or udon noodles, making it a versatile recipe. You know what they say easy to make, easy to love!

Eating spicy gochujang ramen with chopsticks.

In this post you’ll learn:

Why You Will Love This Recipe

  • 🌶️ Flavor Explosion: The flavor-packed blend of spicy Gochujang sauce with umami soy sauce; they can never go wrong!
  • 🍳 Easy-Breezy: This recipe is as simple as boiling water and tossing ingredients together – perfect for kitchen novices or if you just don’t want to/can’t spend too much time cooking!
  • 💪 Easy but also Healthy: With whole wheat noodles and fresh veggies, you can make a comforting ramen bowl to be something nutritious too!
  • 🌱 Vegan Goodness: Delight in a completely vegan dish that’s both kind to your body and the planet.
  • 🎨 Customizable: Make it your own by choosing your favorite veggies, protein, and level of spiciness.
  • 📢 Share the Love: Impress your friends and family with this recipe that tastes so delicious, people won’t know it’s actually so easy to make!
Close-up of spicy gochujang ramen noodles with green onions and sesame seeds.


  • Whole Wheat Ramen or Udon Noodles: For a hearty and satisfying base. Use whole wheat for more protein and fiber!
  • Gochujang: This spicy Korean chili paste brings a fiery, bold flavor that’s essential for a kick.
  • Soy Sauce: A dash of this savory sauce adds depth and umami to your recipe.
  • Garlic: Minced garlic contributes a fragrant, sharp kick that elevates the overall taste.
  • Vegetable Oil (Olive Oil): A bit of oil to make your sauce glisten and just so it doesn’t stick to your pan!
  • Green Onion: Thinly sliced green/spring onions add a fresh, mild crunch and a pop of green color.
Ingredients for an easy spicy ramen recipe with labels.

For the optional veggies, I’ve chosen tofu and cherry tomatoes. Feel free to sub them with your favorite vegetables or whatever you have on hand!

  • Tofu: Cube-shaped tofu chunks,serve as a protein-rich and satisfying option.
    • You can also use thawed frozen tofu, which will have a texture that’s closer to that of a chicken for a plant-based alternative.
  • Cherry Tomatoes: For a burst of juicy sweetness and vibrant color.

How to Make Spicy Gochujang Ramen Noodles

Prep the Veggies: Peel and finely mince the garlic. Cut the vegetables into bite-sized chunks.

Boil the Noodles: Cook the ramen or udon noodles according to the package instructions. One to two minutes before they’re done, drain them with a colander, rinse them with cold water, and set them aside.

It’s okay to take it out when it’s still a bit hard! You want to undercook it a bit since it will cook further before and after tossing it into the pan. And you don’t want your noodles to be mushy if it’s overcooked!

Whip Up the Sauce: In a bowl, mix the gochujang and soy sauce.

Sauté and Add Veggies: In a pan, sauté your garlic until golden for about 30-60 seconds. Then add the optional tofu (or any other hard vegetables) and stir fry for 5-7 minutes until golden brown.

Combine and Toss: Add the cooked noodles and the optional cherry tomatoes. If the noodles stick together because it’s too dry, add 1 Tablespoon of water at a time to loosen them up.

Pour and toss: Pour the gochujang sauce and turn up the heat to high for a smoky flavor. Toss it all together until the noodles are coated in that glorious spicy goodness, only for 15 to 30 seconds. Add a couple of splashes of water if they get sticky.

Garnish and Serve: Immediately turn the heat off afterwards, and sprinkle some sliced green onions and optional sesame seeds on top of your saucy gochujang noodles.

You can also drizzle some sesame oil or chili oil as garnish. Now, enjoy this bowl of quick & easy spicy gochujang noodles!!

Top Tips

Three tips about the cooking steps:

  • Do NOT skip the step of mixing the sauce in a small bowl. This method ensures an even coating of your noodles with the delectable sauce.
    • If you don’t mix it beforehand, the gochujang sauce will stick to only certain parts of the noodles, which trust me, is well worth that additional bowl you have to wash! 😉
  • Since this recipe comes together quickly, be sure to prep all your ingredients and prepare the sauce before you begin cooking.
  • Remove the udon or ramen noodles from the boiling water 1-2 minutes before the suggested cooking time, as they’ll continue to cook when added to the pan later on. This prevents them from becoming overcooked and turning mushy!

And one tip about the ingredients:

  • Feel free to adjust the quantity of green onions to your liking. If you like them, you can use the full sprig for each portion so that it becomes more of an ingredient rather than just a garnish.
Ramen gochujang noodles with tofu and green onions with chopsticks.

Tight on Time? Try These Hacks

Tip #1: The first thing you can do is to make this a one-pot meal. This means that you can just use the same pot you cook your noodles in to stir-fry the garlic and vegetables. Then just add the mixed-in gochujang sauce to that same pot.

Be sure to cook your ramen or udon the first thing when you make this recipe. They will cook as you cut and prepare the vegetables.

Tip #2: The second tip is that you can cook and meal prep your vegetables beforehand. For the garlic, simply stir-fry it and store it in the fridge. This way, this recipe becomes as simple as making instant ramen noodles since it’s literally just boiling the noodles & mixing the sauce!

Close-up look of gochujang ramen noodle on a chopstick.

Storage and Meal Prep Instructions

Storage: Store any leftover Spicy Gochujang Ramen (or Gochujang Udon) in an airtight container in the refrigerator. It should be consumed within 1-2 days to ensure the best taste and quality.

Meal prep: For meal prepping, cut and prepare the ingredients and the sauce beforehand. But just before serving, spend 10 minutes to cook so you get a fresh meal. It tastes so much better this way.

You can also choose to cook the vegetables beforehand so you only need to boil the Gochujang Noodles and mix it, which should only take 5 minutes once everything is prepared!

Spicy gochujang noodle with tofu and tomatoes, taken from above.


Can I freeze this recipe?

No, I do not recommend freezing noodles.

If you’re tight on time, feel free to cut and prepare/even cook all the vegetables beforehand. This way, you only have to spend 5-10 minutes to cook the ramen and mix it with the sauce. See the “Meal Prep” section above for more details.

How to make ramen noodles spicy?

You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick.

Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won’t usually change the textures of dishes. However, other hot sauces might make the sauce/broth thicker.

Can gochujang be used for ramen?

Absolutely! Gochujang is a great choice since it brings a unique, spicy, and slightly sweet element that pairs wonderfully with the other ingredients, creating a delightful, savory-spicy ramen gochujang noodles.

Can I add miso to this recipe to make gochujang miso ramen noodles?

Yes, feel free to do so. But be sure to reduce, or even omit the soy sauce. Otherwise, your sauce will be way too salty.

Gochujang noodles with tomatoes and tofu from above, with tomatoes and gochujang sauce on the side.

Looking for more Easy Dinner/Lunch/Main Recipes?

For another spicy noodle recipe, check out my Creamy Tandoori Sauce Pasta recipe.

If you’re just looking for something spicy and not specifically noodle, this flavor-packed Tandoori Vegetables Platter is another favorite of mine.

For an easy lunch recipe, check out my Hummus Bagel (Sandwich + 4 Open-faced Options!), or my Rainbow Poke Bowl which uses this 5-Minute Easy Marinated Tofu.

Gimme more Asian(-inspired) Recipes!

Yessir! If you like Korean flavors, check out my 5-Minute Kimchi Aioli recipe, my 3-Minute Gochujang Aioli, or my Kimchi Sushi recipe. And for an easy and pretty Korean drink, I have this 5-Minute Strawberry Oat Milk recipe!

For other Asian(-inspired) recipes, I have more sushi recipes such as this Shiitake Roll, Kappa Maki (Cucumber) Roll, and Natto Rolls (Japanese fermented soybeans).

And speaking of fermented soybeans, check out this Indonesian Sticky Tempeh recipe (which is another umami-packed recipe), or this Authentic Vegan Jackfruit Rendang (Indonesian ‘curry’) recipe!

Easy spicy gochujang ramen with chopsticks.
Print Recipe
5 from 2 votes

Easy Spicy Gochujang Ramen Noodles Recipe (or with Udon)

This easy spicy gochujang ramen noodles recipe keeps things simple & healthy but is absolutely delicious. Can be made with either ramen or udon noodles!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Asian, Korean
Keyword: easy spicy ramen recipe, gochujang ramen, gochujang udon, ramen gochujang
Servings: 1 person
Calories: 478kcal
Author: Jem @ The Fruity Jem


  • 1 packet ramen noodle or udon noodle (use whole wheat for more nutrients)
  • 1 Tablespoon gochujang
  • 1 Tablespoon soy sauce
  • 1 clove garlic finely minced
  • ½ teaspoon vegetable oil I used olive oil
  • ½ to 1 sprig green onion thinly sliced

Vegetables of choice (OPTIONAL):

  • ½ cup tofu cubed (100 grams)
  • ¼ cup cherry tomatoes halved (5 pieces)
  • sesame seeds for garnish


Prep Time

  • Finely mince the peeled garlic and cut the vegetables into bite-sized pieces.
  • In a small bowl, mix the gochujang and soy sauce using a fork until you get a smooth sauce.
  • Cook the ramen or udon according to package instructions. Turn the heat off about 1-2 minutes before it’s fully cooked, then drain and rinse with cold water.
    The noodles will continue to cook a little bit afterwards, so it's totally okay to take it out when it's still a bit hard!

Cooking Time!

  • Add the vegetable oil to a heated pan. Once the oil is hot, add the minced garlic and stir fry on medium heat until the garlic turns golden for about 30 to 40 seconds.
    Be careful not to burn the garlic since minced garlic can burn easily as they are chopped finely.
  • Then add the cubed tofu and stir fry on medium to high heat for 5-7 minutes, until it turns golden brown.
  • Now add the cooked ramen and cherry tomatoes into the pan. If it gets too dry and the noodles are sticking together, add 1 Tablespoon of water to loosen up the noodles.
  • Pour the gochujang sauce and turn up the heat to high to get that smoky flavor. Stir to coat evenly for about 15 to 30 seconds. Then immediately turn the heat off.
  • Top with chopped green onions and optional sesame seeds, give it a good mix, and enjoy!


Top Tips
  • Do NOT skip mixing the sauce in a small bowl.
    • I know this is one extra bowl to clean but this ensures that your noodle will be coated evenly with the sauce.
  • Be careful not to overcook the ramen noodles so they won’t get mushy. Take them out 1-2 minutes before the suggested cooking time since they will cook further because of the steam, and when you add them to the hot pan.
  • Customize how many green/spring onions you want to use. This is a great recipe to add a lot of it so it becomes more like an ingredient, instead of just using it as a garnish.
  • The recipe cooks quickly so you definitely want to cut all the ingredients and make the sauce before you start cooking.
  • For storage, meal prep notes, and other time-saving hacks, read the post above!

Read More

Gochujang Aioli

Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!

P.S. The recipe includes step-by-step photos to make it even easier for you! 😉

close up of gochujang aioli with nice swirls with white background

In this post you’ll learn:

Why You Will Love This Recipe

  • A flavor explosion that combines the tangy, spicy kick of traditional gochujang with the creaminess of homemade vegan aioli.
  • You can enjoy guilt-free indulgence with this recipe as it is both healthy and vegan, perfect for all the folks who want to nourish their bodies without compromising on taste! The secret ingredient? It’s silken tofu 😊
  • This super easy recipe that is done in 3 minutes means you can impress your taste buds and your friends with minimal effort.
  • This versatile condiment pairs well with everything from roasted vegetables to crispy tofu, adding a delightful twist to your everyday dishes.

So, what else are you waiting for? Say goodbye to boring and predictable flavors and say hello to a condiment that will excite your taste buds, all in just 3 minutes!

dipping a baked potato fried into garlicky gochujang mayo

What is Gochujang Aioli Made Of?

Traditionally, aioli is only made with garlic and olive oil. However, my version of Gochujang Aioli is made with garlic, silken tofu, rice vinegar, agave syrup, salt, and of course…gochujang. It combines the tangy spiciness of gochujang with the creamy texture of aioli, so yums! 😋

Is Aioli Basically Mayo?

Aioli is similar to mayo in that they are both creamy condiments, but the main difference lies in the flavorings and ingredients. While mayo is typically made with eggs and oil, aioli often incorporates garlic and olive oil, resulting in a distinct garlic-infused taste.

Moreover, mustard is often added to mayonnaise but not to aioli. So nope, they are not the same thing.


  • Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
  • Silken tofu: This smooth and creamy ingredient forms the base of the aioli, creating a rich and velvety texture without any animal products!
  • Rice vinegar or lemon juice: Their tanginess brightens up the aioli, balancing out the richness and enhancing the overall taste.
  • Agave syrup: Adds a touch of sweetness to round out the flavors and mellow the spiciness of the gochujang.
  • Salt: Just a pinch of salt enhances the taste of the other ingredients, bringing out their natural flavors that way!
  • Gochujang: The star of the show, this Korean chili paste delivers a delightful punch of heat and a distinctive umami flavor, giving the aioli its unique character!
labelled silken tofu, garlic, gochujang, rice vinegar, agave, and salt

What Does Gochujang Sauce Taste Like?

Gochujang sauce has a unique and complex flavor profile. It is known for its rich umami taste with a balance of spiciness, saltiness, and a bit of sweetness. It has a deep, savory, and slightly fermented flavor that adds depth and complexity to dishes!

Is Gochujang Just Chili Paste?

Nope, gochujang is more than just chili paste. While it does contain chili peppers as a primary ingredient, it also includes other components such as fermented soybean powder, sweet rice flour, and salt. Moreover, it uses a special type of Korean chili. These ingredients contribute to the distinct flavor of gochujang, setting it apart from regular chili paste.

Is Gochujang Sauce Really Spicy?

It depends. The level of spiciness can vary depending on the brand and the specific recipe of gochujang that you’re using. It typically offers a moderate to high level of heat, but it also has a unique sweet and savory balance that helps to round out the spiciness.

I personally think it’s not super spicy, but again, it really just depends on which gochujang brand/recipe it is. So just add a little bit of it to your dish, see if it’s spicy enough, then add more later if needed!

close up of gochujang aioli from above

Step-by-step Instructions

Only two super simple steps to make this fresh condiment! 😉

Finely mince the garlic: Peel and finely mince the garlic, aiming for a veeeery fine texture so the flavors will blend well together. Please see the image below to see how fine I minced my garlic. You can also use a microplane in this step.

Note that if you do like having that bit of garlicky punch, feel free to mince them finely instead of mincing them very finely. But note that you still want them to be very small pieces.

Blendy blend: Combine all the ingredients in a tall cup, then blend for at least 20 seconds until the mixture is smooth and creamy.

And tada🎉. That’s all you’ve gotta do! 🙌

What Can I Do with Aioli

Looking for ways to serve this gochujang aioli with? Look no more! Here are some fun ideas.

  • Baked Fries or Sweet Potato Fries: Elevate the classic combination by pairing it with the irresistible Gochujang Aioli! 🍟
  • Veggie Sushi: Use it as a dipping sauce instead of the classic soy sauce! Think of the classic Korean combination of Gochujang Aioli + Kimchi Sushi, or pair it with this Shiitake Roll and Cucumber Roll (Kappa Maki) recipe. 🍣
  • Poké Bowls: Prefer deconstructed sushi instead? Then definitely use it in this 30-Minute Rainbow Poké Bowl recipe! 🥗
  • Veggie Dips: Pair it with carrot sticks, cucumber, or bell pepper strips for a healthy snack with a twist! 🥕🥒
  • Burgers, Sandwiches, and Tortillas: Spread some of this Gochujang Aioli for that spicy zestiness! 🍔🥪🌯
  • Pasta: Yes yes, it’s unusual. But trust me, it works. Just add about 3 heaping Tablespoons of this aioli, and add some pasta water to thin the sauce. Feel free to add other vegetables too! 🍝

Storage and Meal Prep Instructions

Storage: I highly recommend eating them fresh. However, you can store the leftovers for 5-7 days, depending on the freshness of the silken tofu. Keep it in an air-tight container to maintain its freshness.

Note: It’s normal for water to separate and sit on top of the aioli. Just give it a quick stir to get back the smooth texture!

Meal prep: If you want to meal prep, just store it in an air-tight container or sauce bottle. This makes it convenient to add whenever you desire, while keeping it as fresh as possible!

Freezing: Do NOT this recipe as it can alter the texture of the aioli. Keep it in the refrigerator for optimal results.

fries after being dipped into gochujang mayo


I don’t have an immersion blender. What else can I use?

You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients there and that the garlic is very finely minced before you add it to the blender/food processor.

So if you have a big blender or food processor, you might need to double the recipe.

Can I use a firm or extra firm tofu instead of silken tofu?

No, you can only use silken tofu in this recipe. They have different textures and using normal tofu cannot get you that smooth and creamy texture.

Is Sriracha the same as Gochujang?

No, Sriracha and Gochujang are different condiments. Sriracha is a tangy, spicy hot sauce from Thailand, while Gochujang is a Korean fermented chili paste with a thicker consistency and distinct umami flavor.

Want More Recipes Like This?

A fan of Gochujang? Then I bet you will love my Gochujang Ramen Noodles recipe! 😉

For more dipping sauce, check out my Kimchi Aioli recipe, or this Oil-free Vegan Mayonnaise recipe.

If you’re into fermented food, check out one of these fermented recipes:

Looking for drinks to pair this with? Try this 5-Minute Korean Strawberry Oat Milk 🍓🥛 recipe!

dipping fries into gochujang aioli in a white bowl
close up of gochujang aioli with nice swirls with white background
Print Recipe
5 from 3 votes

Gochujang Aioli

Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!
Cook Time3 minutes
Total Time3 minutes
Course: Side Dish, Snack
Cuisine: Asian, Korean, Mediterranean
Keyword: gochujang aioli
Servings: 16 Tablespoons
Calories: 16kcal


  • 1 immersion blender you can also use regular blender or food processor (see recipe notes)


  • 2 garlic cloves very finely minced
  • 300 grams silken tofu (10.6 oz)
  • 2 Tablespoons rice vinegar or sub with lemon / lime juice (see recipe notes)
  • 1 Tablespoon agave syrup or sub with another liquid sweetener
  • ¼ teaspoon salt
  • 1.5 teaspoon gochujang


  • Mince: Peel and mince the garlic very finely. The finer you can mince them, the better the flavor will blend. You can also use a microplane for this.
  • Blend: Combine all the ingredients together in a tall cup, then blend for at least 20 seconds until smooth using an immersion blender.
    You can also use a regular blender or food processor for this, making sure that there is enough mayonnaise and the garlic is very finely minced.


Ingredients Note:
  • If using lemon or lime juice as a substitute, consider adding a bit more for desired acidity, but be aware that it will impart a citrusy flavor to the aioli. This of course can be delicious to some, but maybe not if you don’t like lemon/lime!
Equipment Note:
  • If you don’t have an immersion blender, a regular blender or food processor can be used. Just ensure that you have enough ingredients. For larger appliances, you may need to double the recipe.
Other Note:
  • This recipe makes approximately 16 tablespoons or 1 cup of aioli, providing 16 servings.
  • The calorie count shown refers to the count per serving.

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