Gochujang Vegan Ramen Recipe

Ingredients

• 2 tbsp Cane Sugar (granulated)
• 0.5 cup Water (room temperature)
• 1 tsp Pink Salt (fine sea salt, pink Himalayan if available)
• 4 tbsp Korean Chili Pepper Powder (Gochugaru) (coarse Korean red pepper flakes)
• 1 tbsp Dark Red Miso (adds depth, can use any red miso)
• 1 tbsp Rice Vinegar (mild acidity)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Olive Oil (for sautéing vegetables)
• 1 bunch Broccolini (trim ends, cut into 2‑inch pieces)
• 1 cup Shimeji Mushrooms (cleaned and separated)
• 1 cup Baby Corn (sliced into bite‑size pieces)
• 2 servings Ramen Noodles (handmade or store‑bought) (fresh or dried, follow package for cooking time)
• 2 cup Vegetable Stock (low‑sodium)
• 5 g Kombu (dried kelp) (adds umami, remove before serving)
• 1 tbsp Koji Miso Paste (fermented flavor enhancer)
• 1.5 tbsp Soy Sauce (light soy preferred)
• 2 stalks Green Onion (thinly sliced)
• 1 tsp Korean Chili Pepper Threads (garnish, optional)
• 1 portion Cashew “Egg” (prepared) (see Yeung Man Cooking previous episode for detailed preparation)
• 0.5 cup Turmeric Chickpea Filling (mashed chickpeas with turmeric, salt, pepper)
• 1 tbsp Chili Oil (homemade or store‑bought, aromatic and smoky)
• 1 tsp White Sesame Seeds (toasted)

Instructions

1. Make Quick Gochujang Sauce

   In a saucepan over medium heat combine 2 tbsp cane sugar, 1/2 cup water, 1 tsp pink salt, 4 tbsp Korean chili pepper powder, 1 tbsp dark red miso, 1 tbsp rice vinegar and 1 tbsp toasted sesame oil. Stir continuously until the mixture thickens, about 4–5 minutes. Set aside 1 tbsp for the ramen and store the remainder in a sealed jar in the refrigerator for up to two weeks.

   Time: PT5M

   Temperature: medium heat

2. Sauté Vegetables

   Heat 1 tbsp olive oil in a sauté pan over medium‑high heat. Add the trimmed broccolini, sliced shimeji mushrooms and baby corn. Sauté for 4–5 minutes until just tender and lightly browned. Transfer to a bowl and set aside.

   Time: PT5M

   Temperature: medium‑high heat

3. Cook the Noodles

   Bring a pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (about 7 minutes for fresh noodles, 5 minutes for dried). Stir occasionally with chopsticks to prevent sticking. Drain and rinse briefly with warm water to keep them pliable.

   Time: PT7M

   Temperature: boiling

4. Prepare the Broth

   In a second saucepan, combine 2 cup vegetable stock, 5 g kombu and 1 tbsp Koji miso paste. Bring to a gentle boil over medium heat, then add 1.5 tbsp soy sauce. As soon as the broth begins to boil, remove the kombu and discard. Whisk in the 1 tbsp gochujang sauce prepared in step 1. Keep the broth hot.

   Time: PT5M

   Temperature: medium heat

5. Assemble the Ramen Bowl

   Divide the cooked noodles between serving bowls. Ladle the hot broth over the noodles. Top with the sautéed broccolini, mushrooms, baby corn, sliced green onion and a pinch of Korean chili pepper threads. Place one portion of the cashew “egg” in the center and spoon the turmeric chickpea filling into the cavity to mimic a yolk. Drizzle 1 tbsp chili oil around the bowl and sprinkle with toasted white sesame seeds.

   Time: PT5M

6. Final Touches

   Give the bowl a quick stir just before eating so the flavors meld. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Cane Sugar: white sugar
• Instead of Pink Salt: regular sea salt
• Instead of Korean Chili Pepper Powder (Gochugaru): crushed red pepper flakes (less authentic)
• Instead of Dark Red Miso: soybean miso
• Instead of Rice Vinegar: apple cider vinegar (use less)
• Instead of Sesame Oil: peanut oil (different flavor)
• Instead of Olive Oil: vegetable oil
• Instead of Broccolini: broccoli florets
• Instead of Shimeji Mushrooms: oyster mushrooms
• Instead of Baby Corn: regular corn kernels
• Instead of Ramen Noodles (handmade or store‑bought): spaghetti, udon
• Instead of Vegetable Stock: water + vegetable bouillon
• Instead of Kombu (dried kelp): dashi powder (1 tsp)
• Instead of Koji Miso Paste: regular miso
• Instead of Soy Sauce: tamari
• Instead of Green Onion: chives
• Instead of Korean Chili Pepper Threads: crushed red pepper
• Instead of Cashew “Egg” (prepared): tofu scramble
• Instead of Turmeric Chickpea Filling: tofu yolk mixture
• Instead of Chili Oil: sesame oil + chili flakes
• Instead of White Sesame Seeds: black sesame seeds

Equipment Needed

• Saucepan
• Sauté Pan or Skillet
• Pot for Noodles
• Mixing Bowl
• Whisk
• Strainer or Colander
• Cutting Board
• Chef’s Knife
• Serving Bowl

Critical Steps — Do Not Skip

• Thickening the gochujang sauce without burning
• Removing kombu promptly to prevent bitterness
• Cooking noodles just to al‑dente to avoid mushiness
• Achieving a smooth, creamy texture for the cashew “egg”

Chef Tips from the Video

• Toast the sesame oil briefly before adding to the sauce for extra nuttiness
• Use high‑quality Korean gochugaru for authentic color and flavor
• For extra umami, add a splash of mushroom soy sauce or a few dried shiitake mushrooms to the broth

Troubleshooting

Storage

Refrigerator: Sauce and broth keep 5‑7 days in airtight containers; cashew egg and chickpea filling 3‑4 days

Freezer: Sauce freezes well for up to 2 months; broth can be frozen for 3 months

Room temperature: Do not store cooked ramen at room temperature longer than 2 hours

Make-Ahead Tips

• Prepare the gochujang sauce and store in the fridge for up to two weeks
• Make the broth a day ahead; reheat gently before assembling
• The cashew “egg” and turmeric chickpea filling can be made 24 hours in advance and kept refrigerated

Frequently Asked Questions