Creamy Gochujang Ramen

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

This peanut butter Gochujang Ramen recipe is so flavorful and takes only 20 minutes to make!

Course Main Course

Cuisine Korean

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 490kcal

Author Whitney Wright

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

US Customary - Metric

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