Korean Ramen Recipe

This easy Korean ramen recipe combines traditional ramyeon and Japanese ramen elements, all in under 15 minutes. It's bold, spicy, and packed with umami flavor from shiitake mushrooms, soft tofu, and a rich broth. Trust me, this soup is perfect for slurping on cold winter days!

If you need a quick yet comforting meal, try this Korean ramen recipe! It's ready in 10 minutes and bursting with savory, spicy flavors. For another variation on this soup, try my vegan ramen noodles!

Why I Love This Recipe

This Korean ramen recipe is my go-to when I want something comforting but quick. The rich, spicy broth comes together with mainly pantry staples, and the instant noodles cook up in minutes—perfect for an easy weeknight meal!

Gochujang, garlic, and mirin create a deep, savory broth, while scallions, carrots, and shiitake mushrooms add layers of texture and flavor. For protein, I love using soft tofu (aka sundubu or soondubu), which melts beautifully into the broth for a creamy, silky-smooth texture.

While traditional Korean ramen often includes meat or seafood, this version is completely vegan-friendly without sacrificing any of the bold, umami flavors. Whether you need a cozy weeknight dinner or a spicy pick-me-up, this bowl always hits the spot!

Ingredient Notes

Here's a breakdown of everything you'll need to make this vegetarian Korean ramen recipe.

• Vegan Butter: Helps create a rich broth. Use your favorite brand here!
• Korean Chili Flakes: Also known as gochugaru (고추가루), Korean chili flakes add a mild-to-moderate level of heat without being overbearing. Check for them at your local Asian food market or online!
• Gochujang Paste: Adds a savory, sweet, and spicy fermented flavor.
• Liquid Seasonings: You'll need soy sauce for savory, umami notes, maple syrup for sweetness, and mirin (fermented rice wine) to bring out the umami, sweet, and tangy flavors.
• Garlic: I suggest freshly minced garlic for the best flavor. For a quick and convenient option, opt for garlic paste.
• Vegetables: I love the combination of zucchini, carrots, and scallions.
• Mushrooms: Instead of beef or other meat, I use sliced shiitake mushrooms. They’re meaty, tender, and umami-rich!
• Tofu: I prefer soon tofu (aka sundubu or soondubu), but you can use any kind. Like the chili flakes, look for this type of tofu at your local Asian food market.
• Ramen Noodles: To emulate classic Korean ramen, use Samyang Ramyeon instant noodles.

Substitutions

• Korean Chili Flakes: If you can't find Korean chili flakes, try crushed red pepper flakes (start with less and adjust gradually).
• Gochujang Paste: Can’t find gochujang paste? Replace it with more gochugaru and a touch of sugar. Or, add miso paste and extra chili flakes.
• Soy Sauce: For a gluten-free option, use tamari or liquid aminos.
• Mirin: If you can't find mirin online or at your local Asian grocery store, you can easily sub it with dry sherry or rice vinegar and a teaspoon of sugar.
• Vegetables: If you don't have the listed veggies, play around with different combinations of bean sprouts, corn, broccolini, spinach, etc.
• Ramen Noodles: If you can’t find Samyang Ramyeon instant noodles, you can use any brand.

How to Make

You'll love how easy it is to make this Korean ramen recipe! Just follow my tips and tricks for the best results.

Preparation

First, prepare all of the vegetables by washing and chopping them. Keep the white part of the scallions separate from the green part. The white part will be used for cooking and the green part will be used for garnishing.

Cooking

Step 1
Melt the vegan butter in a pot over low-medium heat. Once the butter is melted, sauté the white portions of the chopped scallions.

Step 2
Add the Korean chili flakes and gochujang paste, mixing everything together. Next, pour in the water and turn the heat to medium-high. Add the mirin, soy sauce, maple syrup, garlic, and salt.

Step 3
Add all of the vegetables to the broth, cooking them for 3-4 minutes. Turn down the heat to medium-low, then add the tofu and noodles. Carefully slice the tofu in the soup with a kitchen knife without burning your hand.

Step 4
Simmer the mixture for another 3 minutes until the noodles are tender. Garnish your Korean ramen recipe with the green portions of the scallions, and enjoy!

Expert Tip

For an even more flavorful broth, let it simmer for an extra 5-10 minutes before adding the noodles. This allows the flavors to meld and deepen. If you want a creamier texture, gently mash some of the tofu into the broth before serving.

To prevent overcooking, add the noodles last and cook them just until tender—they’ll continue absorbing liquid even after you remove the pot from the heat.

Serving Suggestions

Once your Korean ramen is ready, feel free to serve it topped with garnishes like vegan kimchi, steamed spinach, smoked tempeh, nori, or chili garlic sauce.

You can also pair it with a spicy cucumber salad or a side of crispy baked tofu for added texture. If you want to make it even heartier, top your ramen with sesame seeds and a drizzle of toasted sesame oil.

Cooking Tips

• Low-Sodium Soy Sauce: Since different brands of soy sauce have varying salt levels, it’s best to start with less and adjust later. You can always add more, but you can’t take it out once it’s too salty!
• Separate the Greens: Remember to separate the white portions of the scallions from the green portions. Cook with the white parts and garnish with the greens.
• Stir the Noodles: Once you add them to the pot, gently stir every 30 seconds to ensure they cook evenly and don’t clump together.

Frequently Asked Questions

Storing & Reheating

For any leftover vegan ramen, follow these storage instructions to keep it fresh. 

• Fridge: Store leftover ramen in an airtight container and it will last for 3-4 days. If you can, I recommend separating the noodles from the broth. This will help prevent them from turning mushy.
• Freezer: I don’t suggest freezing the noodles (they'll turn soggy once thawed).
• Reheating: If you’re reheating your Korean ramen, do so on the stovetop. If you’ve separated the noodles, add them back and cook everything over medium heat, stirring frequently, for about 5-6 minutes.

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