24/7 ramen shop with no staff Who wants to come?
24/7 ramen shop with no staff 😱🍜 Who wants to come? is a easy Japanese recipe that serves 1. 650 calories per serving. Recipe by biteswithlily on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $44.31 total, $44.31 per serving
Ingredients
- 100 g Ramen Noodles (fresh or high‑quality instant noodles, no seasoning packet)
- 2 cup Beef Broth (low‑sodium, preferably homemade or good quality store‑bought)
- 1 tbsp Gochujang (Korean Chili Paste) (adds deep heat and umami)
- 1 tbsp Soy Sauce (regular or low‑sodium)
- 2 clove Garlic (minced)
- 1 tsp Ginger (fresh, grated)
- 1 tsp Sesame Oil (for finishing aroma)
- 50 g Beansprouts (rinsed and drained)
- 1 stalk Spring Onion (thinly sliced, green and white parts)
- 2 slices Fish Cake (Kamaboko) (about 30 g total, sliced thin)
- 30 g Kimchi (roughly 2 tbsp, drained)
- 30 g Pickled Radish (julienned, sweet‑sour)
- 30 g Mozzarella Cheese (shredded, will melt into broth)
Instructions
Prepare the Spicy Beef Broth
In a large pot, combine 2 cups beef broth, 1 tbsp gochujang, 1 tbsp soy sauce, minced garlic, grated ginger, and 1 tsp sesame oil. Stir until the gochujang dissolves, then bring to a gentle boil.
Time: PT5M
Temperature: Medium heat, simmer
Prep All Toppings
While the broth is heating, rinse beansprouts and drain. Slice the fish cake into thin strips. Thinly slice the spring onion (both white and green parts). Drain kimchi and pat dry. Julienne the pickled radish. Shred the mozzarella cheese.
Time: PT5M
Cook the Ramen Noodles
Bring the broth to a rolling boil. Add the ramen noodles and cook according to package instructions, usually 2–3 minutes, stirring gently to separate strands.
Time: PT3M
Temperature: Boiling
Assemble the Bowl
Transfer the cooked noodles and broth into a soup bowl using a ladle. Quickly scatter the beansprouts, fish cake strips, and spring onion on top. Sprinkle the shredded mozzarella over the hot broth so it melts.
Time: PT2M
Serve with Side Condiments
Place the kimchi and pickled radish on a small side plate. Serve the ramen hot, encouraging diners to mix the cheese and toppings before eating.
Time: PT1M
Nutrition Facts
- Calories
- 650
- Protein
- 22 g
- Carbohydrates
- 68 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Contains gluten, Contains dairy, Contains fish
Allergens: Wheat, Soy, Fish, Dairy
Ingredient Substitutions
- Instead of Ramen Noodles: Udon noodles, Soba noodles
- Instead of Beef Broth: Chicken broth, Mushroom broth
- Instead of Gochujang (Korean Chili Paste): Sriracha, Thai chili paste
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Ginger: Ground ginger (1/4 tsp)
- Instead of Sesame Oil: Peanut oil
- Instead of Beansprouts: Shredded cabbage
- Instead of Spring Onion: Chives
- Instead of Fish Cake (Kamaboko): Tofu cubes, Imitation crab
- Instead of Kimchi: Sauerkraut (spicy)
- Instead of Pickled Radish: Pickled cucumber
- Instead of Mozzarella Cheese: Cheddar, Provolone
Equipment Needed
- Large Pot
- Ladle
- Chopping Board
- Chef's Knife
- Fine Mesh Strainer (optional)
- Soup Bowl
- Soup Spoon
Critical Steps — Do Not Skip
- Ensuring the gochujang fully dissolves in the broth to avoid clumps.
- Cooking the noodles just until al dente to prevent sogginess.
- Allowing the cheese to melt quickly without over‑cooking the broth.
Chef Tips from the Video
- Use a high‑quality beef broth or make your own with beef bones for deeper flavor.
- A small drizzle of chili oil on top adds an extra layer of heat and shine.
- For an authentic touch, garnish with a tiny sheet of nori (seaweed) and a soft‑boiled egg.
Troubleshooting
Noodles become mushy.
Cook noodles for the minimum time indicated on the package and immediately transfer to the bowl. If you need to hold them, rinse briefly under cold water to stop cooking.
Broth is too salty or too spicy.
Add a splash of water or unsalted broth to dilute. For excess heat, stir in a teaspoon of sugar or a dash of milk.
Cheese does not melt.
Cover the bowl for 30 seconds after adding cheese, or increase the broth temperature briefly before serving.
Storage
Refrigerator: Broth can be stored in an airtight container for up to 3 days. Cooked noodles should be kept separate to avoid becoming mushy.
Freezer: Broth freezes well for up to 2 months; thaw before reheating. Do not freeze noodles.
Room temperature: Do not leave the assembled ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare and store the sliced fish cake, beansprouts, spring onion, kimchi, and pickled radish in separate containers for up to 2 days.
- The broth can be made a day ahead; simply reheat and adjust seasoning before adding noodles.
Frequently Asked Questions
What is the cultural significance and history of spicy ramen with cheese in Japanese cuisine?
While traditional Japanese ramen is dairy‑free, the recent trend of adding cheese reflects a modern, fusion influence that started in the early 2000s, especially in ramen shops catering to younger crowds seeking richer, creamy textures.
What are the traditional regional variations of ramen in Japan that inspire this hot and spicy version?
The hot and spicy style draws from Sapporo’s miso‑based ramen and Kyushu’s tonkotsu broth, both of which often incorporate bold flavors like chili oil. Adding cheese is a contemporary twist popular in Tokyo’s street‑food stalls.
How is spicy ramen traditionally served in Japanese ramen shops?
It is usually served in a deep bowl with the broth poured over the noodles, accompanied by side toppings such as menma, nori, boiled egg, and sometimes a small dish of pickled vegetables like radish or kimchi for contrast.
What occasions or celebrations is ramen commonly associated with in Japan?
Ramen is a comfort food enjoyed year‑round, but it’s especially popular during winter festivals, late‑night gatherings, and as a quick meal after work or school.
What authentic ingredients are essential for a traditional Japanese ramen broth versus acceptable substitutes?
Authentic broth uses pork or chicken bones, kombu (kelp), and dried shiitake mushrooms. In this recipe, beef broth is a convenient substitute that still provides a deep umami base, while gochujang adds the spicy Korean influence.
What are the most common mistakes to avoid when making this spicy beefy ramen at home?
Common errors include overcooking the noodles, not fully dissolving the gochujang which creates clumps, and adding cheese too early so it separates instead of melting. Follow the timing steps and melt the cheese just before serving.
Why does this recipe use gochujang instead of Japanese chili oil for heat?
Gochujang provides both heat and a subtle sweetness that balances the beefy broth, whereas Japanese chili oil is purely oily and can make the broth greasy. The paste also thickens the soup slightly, giving it a richer mouthfeel.
Can I make this ramen ahead of time and how should I store it?
Yes. Prepare the broth and toppings separately and store them in airtight containers in the refrigerator for up to 2 days. Reheat the broth, cook fresh noodles, then assemble and add cheese just before serving.
What texture and appearance should I look for when the ramen is done cooking?
The noodles should be tender yet slightly firm to the bite (al dente). The broth should be a deep, slightly reddish hue from the gochujang, and the cheese should be lightly melted, creating a glossy surface.
What does the YouTube channel biteswithlily specialize in?
The YouTube channel biteswithlily focuses on quick, affordable Asian street‑food recreations and easy‑to‑follow home cooking tutorials that blend authentic flavors with modern twists.
How does the YouTube channel biteswithlily's approach to Japanese cooking differ from other cooking channels?
biteswithlily emphasizes budget‑friendly ingredients, minimal equipment, and real‑world hacks like using vending‑machine style ramen kits, whereas many other channels prioritize gourmet techniques or high‑end ingredients.
Last updated: August 29, 2026
