Name: Korean Spicy Ramen Noodles with Cheese
Prep time: PT-488476H29M45S
Cook time: PT-488476H29M45S
Total time: 5 min
Cuisine: Korean Fusion
Ingredients: 1 tbsp sesame oil; 2–3 garlic cloves, minced; 1 tbsp gochujang (Korean chili paste); 250 ml water; 1 packet instant ramen noodles (discard seasoning packet); 1½ tsp soy sauce; 1 tsp honey (or sugar, to taste); 70 g grated mozzarella cheese; Optional garnishes: Fried egg, chopped spring onions, sesame seeds

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Why I’ll Love This Recipe

I adore how the bold, savory kick from gochujang meets the mild creaminess of cheese, and I can customize it with egg, scallions, or sesame seeds. It’s a cozy, spicy bowl I can make when I need a grab-and-go comfort meal with minimal fuss

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tbsp sesame oil
2–3 garlic cloves, minced
1 tbsp gochujang (Korean chili paste)
250 ml water
1 packet instant ramen noodles (discard seasoning packet)
1½ tsp soy sauce
Squeeze of honey (or 1 tsp sugar)
70 g grated mozzarella
Garnishes: fried egg, chopped spring onion, sesame seeds

directions

I heat sesame oil in a pan over medium heat and sauté garlic for about 1 minute until fragrant.
I stir in gochujang and cook for another minute to release its flavors.
I pour in water, bring it to a simmer, then add the ramen noodles—pushing and flipping them until they soften and cook through (about 3 minutes)
I stir in soy sauce and a squeeze of honey, adjusting to balance heat and sweetness.
I sprinkle over the mozzarella and let it melt into the sauce, creating a creamy, spicy coating.
I top the noodles with a fried egg, sprinkle chopped scallion and sesame seeds, then serve hot.

Servings and timing

Servings: Makes 1 hearty serving
Total time: 5 minutes
- Prep: ~1 minute
- Cook: ~4 minutes (mainly noodle cook time)

Variations

Extra veggies: I toss in bok choy, mushrooms, or spinach near the end for added freshness.
Cheese options: I swap mozzarella for mild cheddar, gruyère, or red Leicester—the flavor shifts slightly but stays delicious
Protein boost: I add leftover chicken, tofu cubes, or tempeh for a more rounded meal.
More heat: I spike it with extra gochujang, chili flakes, or a dash of sriracha.

storage/reheating

To store: I transfer leftovers to an airtight container and refrigerate for up to 2 days.
To reheat: I gently warm it in a pan with a splash of water, stirring to bring back the creamy texture. Microwave reheating works, but I add liquid and stir halfway for best results.

FAQs

Can I make this for more than one serving?

Definitely—I multiply the ingredients and use a larger pan so the noodles cook evenly.

Is the cheese optional?

Yes, but I love how the cheese mellows the spice from the gochujang. If I skip cheese, I sometimes add a pat of butter for richness.

Can I use other noodles?

Yes—I’ve swapped in rice noodles or dried egg noodles. Just adjust cooking time and liquid to match their absorbency .

Where can I find gochujang?

I buy mine at most Asian markets or grocery stores in the international aisle—it keeps well and I use it in many recipes.

How spicy is it?

It’s moderately spicy. The cheese helps tone down the heat, but I can dial it up with more gochujang or chili flakes if I’m craving extra kick.

Conclusion

These Korean Spicy Ramen Noodles with Cheese are a current favorite in my recipe rotation—fast, flavorful, and endlessly adaptable. I love that I can make a spicy, cheesy noodle bowl in under 5 minutes using simple pantry staples. I hope this becomes one of your go-to meals, too!