Looking for a flavorful meal that doesn’t require you to slave in the kitchen for hours? Look no further than this gochujang ramen! Saucy, creamy, sweet, and spicy, these gochujang noodles are ready in just 20 minutes. Oh, and they’re also packed with protein. Seriously, what more could you ask from a quick weeknight meal?

I love the ease and versatility of ramen noodles. They’re great cooked in this recipe and my Ramen with Vegetables recipe, and dry and uncooked, they’re the perfect crunchy component in Asian Broccoli Slaw and Ramen Noodle Salad.

Creamy Gochujang Ramen topped with cilantro in a blue bowl on a light gray surface.

Why This Recipe Works

  • Quick and easy dinner recipe. These gochujang peanut butter noodles come together so, so fast. Simply whisk together your sauce ingredients, cook some ground chicken, and boil ramen noodles. For me, this all takes just 20 minutes!
  • Flavor-packed meal. Short on time doesn’t have to mean short on flavor! Creamy gochujang noodles are full of flavor from gochujang sauce, soy sauce, peanut butter, sesame oil, and more. 
  • Adjustable spice levels. Gochujang is a Korean red chili paste that is spicy and a little sweet. This recipe asks for 3 tablespoons of gochujang sauce, but you can adjust the spice level for people who like it less spicy— I typically add just 1½ tablespoons for my kids.

Ingredient Notes

  • Gochujang sauce: Regular gouchujang is a thick paste. Gochujang sauce, on the other hand, is thinner and made up of additional ingredients like sesame oil and rice vinegar. If you prefer, you can whip up your own gochujang sauce at home using gochujang paste. I like this one from Chili Pepper Madness.
  • Soy sauce: For even more flavor and sauciness.
  • Tomato paste: To add depth of flavor to the dish. 
  • Creamy peanut butter: Peanut butter is a key component of the sauce for these gochujang ramen noodles, providing a wonderful nutty flavor and creaminess.
  • Toasted sesame oil: For another dose of nuttiness that also helps make the sauce saucier. 
  • Garlic: To round out the flavors of the gochujang and peanut butter. 
  • Brown sugar: For a touch of sweetness.
  • Cornstarch: To thicken the sauce so it really clings to the noodles. If you prefer it to be more brothy, you can leave out the cornstarch. 
  • Ramen noodles: A key component to this gochujang noodles recipe! I love instant ramen noodles because they’re so convenient and they help this recipe come together in just 20 minutes. 
  • Ground chicken: Using ground chicken means this recipe packs a whopping amount of protein, roughly 28 grams per serving! You could also sub another kind of ground meat. Ground turkey would be great, but ground pork or beef would be delicious too. 
  • Spinach: Gott get those greens in! Quick-cooking spinach is the perfect choice, especially pre-washed baby spinach. 
  • Fresh herbs: Green onions and cilantro add the perfect fresh touches to these spicy gochujang noodles. 
Gochujang Ramen ingredients on a gray background: ground chicken, soy sauce, gochujang sauce, toasted sesame oil, brown sugar, cilantro, and peanut butter.

Step-by-Step Instructions

  1. Make gochujang ramen sauce. In a large measuring cup (my preference) or a small bowl, add ⅓ cup soy sauce, 3 tablespoons gochujang sauce (1.5 to make it less spicy), ¼ cup tomato paste, ¼ cup creamy peanut butter, ¼ water, ¼ cup light brown sugar, ¼ cup toasted sesame oil, 1 teaspoon minced garlic, 2 cups chicken broth, and 1 tablespoon of cornstarch. Whisk all the ingredients together to make a smooth sauce. 
  2. Cook ground chicken. Add 1 lb of ground chicken (or other ground meat) to a large skillet with high sides and cook the chicken, breaking it into small pieces as it cooks and adding salt and pepper to taste.
  3. Simmer the sauce. Add the sauce back to the skillet with the chicken and bring it to a simmer. The sauce will begin to thicken.
Four photos: Dark brown liquid mixture in a measure cup with cornstarch powder floating on top (top left), light brown liquid with whisk in the class measuring cup (top right), cooked ground chicken in black skillet (bottom left), brown sauce in a skillet with cooked ground chicken (bottom right).
  1. Cook noodles. Boil 4 packets of ramen noodles (3 oz each) just until soft, 2-3 minutes. Drain the noodles and set aside. 
  2. Combine all ingredients. To the now-simmering pan of sauce and ground meat, add the cooked noodles, 1 cup of finely chopped baby spinach, 2 chopped green onions, and 2 tablespoons of chopped cilantro. 
  3. Serve and enjoy. Top with additional green onions and cilantro as desired, as well as an optional tablespoon of sesame seeds.
Four photos showing how to make peanut butter Gochujang noodles: brown liquid in skillet (top left), cooked ramen noodles in a white strainer (top right), cooked ramen and cilantro in a skillet (bottom left), creamy gochujang ramen topped with cilantro in a skillet (bottom right).

Recipe Tips

Make this gochujang ramen with tofu or another meat substitute, plus vegetable broth, to make it vegan. 

For more gochujang ramen broth, add additional broth or water.

You can substitute spinach for chopped kale, but it will need to be cooked longer. You can also add additional vegetables, like snap peas, carrots, broccoli, bok choy, bell pepper, etc. 

Peanut butter allergy? No problem. Swap out the peanut butter in this recipe for almond butter or sunflower seed butter. Even tahini could work. 

Feel free to mix up this recipe with different flavors. I think fresh basil would be a great addition or lime juice. If you’re feeling really fancy, soft-boiled eggs would take these noodles over the top!

Make Ahead, Storing, and Freezing

Make Ahead: This recipe comes together so quickly, there’s not much to prep ahead of time. However, you can make this quicker by prepping your sauce in advance (3-4 days) and keeping it in the fridge, and also by either pre-cooking your ground chicken or using leftover protein from another meal. Leftover rotisserie chicken would work great. 

Storing: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat either in the microwave or in a pan on the stovetop. 

Freezing: I would not recommend freezing this prepared dish. I believe that once it thawed, the noodles would be extremely mushy and the fresh ingredients (spinach, green onions, cilantro) would not thaw well either.

Ramen gochujang in a blue bowl with a fork lifting up some of the gochujang noodles.

Recipe FAQs

What is gochujang?

Gochujang is a Korean chili paste. It’s made from red chili peppers, fermented soybeans, rice, and salt. It’s spicy, savory, and a little bit sweet.

Is gochujang spicy?

Yes, gochujang is spicy. Gochujang sauce is a little more diluted and typically less spicy, but this also varies based on the brand of sauce.

Can I make this recipe gluten free?

Not all gochujang is gluten free, so you will have to find a sauce or paste that is certified gluten free. As for the noodles, use your favorite gluten free ramen noodles or rice noodles instead (just double check the ingredients). Rice noodles typically take longer to cook, but will still be delicious with the other ingredients.

Gochujang Ramen recipe in a black cast iron skillet topped with green onions and cilantro on a light gray background.

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Creamy peanut butter Gochujang Ramen in a blue bowl on a gray background.
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Creamy Gochujang Ramen

This peanut butter Gochujang Ramen recipe is so flavorful and takes only 20 minutes to make!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients
 

Sauce

  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons gochujang sauce - (often times I'll use just 1.5 tablespoons so that it's not too spicy for my kids!)
  • 1/4 cup tomato paste
  • 1/4 cup creamy peanut butter
  • 1/4 cup water
  • 1/4 cup light brown sugar - packed
  • 1/4 cup toasted sesame oil
  • 1 teaspoon garlic - minced
  • 2 cups chicken broth
  • 1 tablespoon cornstarch

For the Ramen

  • 1 pound ground chicken
  • 1 teaspoon salt - (If you're using a regular soy sauce, and not a reduced sodium version) add only 1/4 teaspoon of salt rather than 1 teaspoon)
  • 4 packets ramen noodles - JUST the noodles
  • 1 cup baby spinach - finely chopped
  • 2 green onions - finely sliced, for topping
  • 2 tablespoons cilantro - chopped, for topping, can always use more than 2 tablespoons if you'd like!
  • 1 tablespoon sesame seeds - for garnish

Instructions
 

  • Whisk the sauce ingredients in a large liquid measuring cup. 
  • In a large sided skillet brown the chicken, breaking it up into small pieces as you go. Season the chicken with salt and pepper as desired. 
  • Boil the noodles until softened, about 2-3 minutes. Drain and set aside.
  • To the skillet with the chicken, add the sauce. Bring to a simmer (it will slowly be thickening). Once simmering stir in the cooked noodles, and spinach. Stir to combine. Remove from heat and top with cilantro and green onions. Serve immediately.

Notes

Make Ahead: This recipe comes together so quickly, there’s not much to prep ahead of time. However, you can make this quicker by prepping your sauce in advance (3-4 days) and keeping it in the fridge, and also by either pre-cooking your ground chicken or using leftover protein from another meal. Leftover rotisserie chicken would work great. 
Storing: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat either in the microwave or in a pan on the stovetop. 
Freezing: I would not recommend freezing this prepared dish. I believe that once it thawed, the noodles would be extremely mushy and the fresh ingredients (spinach, green onions, cilantro) would not thaw well either.

Nutrition

Calories: 490kcal (25%)Carbohydrates: 25g (8%)Protein: 28g (56%)Fat: 33g (51%)Saturated Fat: 6g (30%)Polyunsaturated Fat: 10gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 100mg (33%)Sodium: 2081mg (87%)Potassium: 1037mg (30%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 1029IU (21%)Vitamin C: 7mg (8%)Calcium: 77mg (8%)Iron: 3mg (17%)
Course: Main Course
Cuisine: Korean
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