I’ll be honest—ramen is a staple in our house. My wife has always loved a good bowl of noodles, but recently, she’s developed a newfound appreciation for spice. Now, I wouldn’t call her a heat-seeker just yet, but she’s venturing into bolder flavors, and this dish is proof of that evolution.
Our kids? Well, they’ll eat anything as long as we tone down the spice for them. This ramen has quickly become a family favorite, a dish that feels warm, comforting, and authentically ours. It may not be traditional Korean ramen, but it’s something we’ve built together in our kitchen—spicy enough for my wife, flavorful enough for me, and adjustable enough for the kids.
So, here it is: Walter’s Spicy Gochujang Ramen—our take on a classic, balanced with heat, umami, and that signature depth that only a good bowl of ramen can deliver.
How to Make Walter’s Spicy Gochujang Ramen
What You’ll Need:
This recipe comes together with pantry staples, a little love, and the right order of operations to bring out the best in every ingredient.
Ingredients
- 1 packet Halo noodles or Egg noodles
- 1½ tbsp sesame oil
- 2-3 tsp finely-minced garlic
- 1 tbsp gochujang (Korean red chili paste)
- 2 tbsp Better Than Bouillon Vegetarian No-Chicken Broth
- 2 tsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 tbsp lime juice
- 1 tsp gochugaru (or crushed red chili flakes)
- ½-1 tbsp sesame seeds
- 1-2 tbsp chopped spring onions
- 4 Cups Halo Ramen Chicken Broth
Instructions
- Start with the base: Heat sesame oil in a pan over medium heat. This will be the foundation of flavor.
- Sauté the garlic: Add minced garlic and stir until fragrant (about 30 seconds).
- Add the heat: Stir in the gochujang, mixing well to coat the garlic in that deep, spicy goodness.
- Build the umami: Pour in the Better Than Bouillon broth and stir, letting the flavors meld.
- Sweeten the deal: Add brown sugar and mix until it becomes slightly caramelized and paste-like.
- Balance it out: Pour in the rice vinegar to deglaze and balance the sweetness.
- Deepen the flavor: Stir in the soy sauce, allowing it to mix seamlessly with the other ingredients.
- Brighten things up: Add lime juice for a citrusy lift.
- Final seasonings: Sprinkle in gochugaru (or chili flakes), sesame seeds, and chopped spring onions. Stir well.
- The final touch: Pour in the Halo Ramen Chicken Broth and let everything simmer for a few minutes.
- Prepare the noodles: Cook the egg noodles according to the package instructions, then drain and toss them into the broth.
- Serve & enjoy: Garnish with more sesame seeds and spring onions for an extra pop of flavor.
Optional Vegetables to Add to Your Ramen
Want to add more texture and nutrition to your bowl? Here are some great veggie options that pair beautifully with the bold flavors of this ramen:
🌿 Leafy Greens:
- Bok choy (adds crunch and absorbs the broth beautifully)
- Spinach (wilts perfectly into the soup)
- Napa cabbage (slightly sweet and softens in the broth)
🍄 Mushrooms:
- Shiitake (deep umami flavor)
- Enoki (delicate and slightly chewy)
- Cremini (adds earthiness)
🥕 Crunch & Color:
- Carrots (matchstick cut for texture)
- Red bell peppers (slightly sweet and vibrant)
- Bean sprouts (refreshing and crisp)
🥦 Hearty Additions:
- Broccoli florets (soaks up the sauce and adds a bite)
- Zucchini (softens nicely while staying firm)
- Corn (adds natural sweetness to balance the spice)
🔥 For Extra Heat:
- Sliced jalapeños (for a fresh kick)
- Thai chilies (for serious spice lovers)
Why We Love This Recipe
This ramen is bold, comforting, and completely adjustable—just like our family. My wife gets her spice, I get my deep umami flavors, and the kids? Well, their bowls are slightly milder, but they still get to enjoy the magic of a homemade ramen night.
So, is it traditional? Probably not. But is it ours? Absolutely. And that’s what makes it so special.