Spicy Korean Ramen with Gochujang and Crispy Spam
This is the ramen I make when I want soup that actually tastes like something, not just salty water from a packet. Gochujang brings a fermented, slow-building heat while crispy bits of Spam and a soft egg turn it into a bowl you want to eat again tomorrow.
It all comes together in about 20 minutes, which makes it reliable for weeknights when you need food that feels like a treat but doesn’t demand much from you.
What Makes This Korean Ramen So Good
The broth hits you with deep, almost smoky spice that clings to the noodles. It isn’t just hot, it has the earthy sweetness of gochujang paste, balanced with soy sauce and a little toasted sesame oil.
That Spam, fried until golden and crisp on the edges, goes a little chewy in the broth and tastes like the perfect salty counterpoint to the soft egg yolk. I keep coming back to this because it’s bold enough to feel like a weekend meal but quick enough for a Tuesday night.
Ingredients
- 2 packs instant ramen: discard the seasoning packet or save a pinch for extra savoriness.
- 2 tbsp gochujang paste: use a mild one if you’re shy about spice.
- 1 tbsp soy sauce: regular, not dark soy.
- 1 tsp toasted sesame oil: for finishing.
- 2 cloves garlic: minced fine.
- 4 oz Spam: sliced into ¼-inch thick rectangles.
- 2 large eggs: cold from the fridge.
- 2 cups water or chicken broth: for the soup.
- ½ cup kimchi: roughly chopped, optional but good.
- Green onion: sliced, for serving.
Variations / Substitutions
- Swap the Spam: Use thick slices of fried tofu, leftover shredded chicken, or even hot dogs cut on the diagonal. The dish needs something salty and fried, so anything that gets crisp edges will work.
- Tone down the heat: Halve the gochujang and add a teaspoon of miso paste. You’ll lose some depth but keep the savory body.
- Add a slice of cheese: A single slice of American cheese on top of the hot noodles melts into a creamy layer. It’s not traditional, but it’s good.
- Gochujang powder instead of paste: If you only have the powder, use 1 teaspoon and increase soy sauce slightly. It won’t have the same thickness.
If you like this, try my Korean Army Stew for a bigger pot of spicy broth loaded with rice cakes and sausages.
How to Make Spicy Korean Ramen with Gochujang and Crispy Spam
Step 1: Soft-Boil the Eggs
Bring a small saucepan of water to a boil over high heat, then lower the 2 cold eggs in gently with a spoon. Boil them for exactly 6 minutes, then transfer to a bowl of ice water.
After a minute or two, the shells should feel cool enough to handle, and the yolk will be jammy when you peel them. That jammy center is what cuts through the spice later.
Step 2: Crisp the Spam
Heat a nonstick skillet over medium heat and lay the Spam slices in a single layer. Let them fry for about 2 minutes until the bottom turns deep gold, then flip and repeat on the other side.
You’ll hear them sizzle and start to smell sweet and salty as the fat renders. Try not to crowd the pan because the slices need space to crisp instead of steam.
Step 3: Simmer the Broth
While the Spam cooks, place a medium pot over medium heat and spoon in the 2 tbsp gochujang, the minced garlic, and the 1 tbsp soy sauce. Add the 2 cups water or broth and whisk until the gochujang melts into a smooth, brick-red liquid. Bring it to a gentle simmer.
The broth will smell deeply savory with a slight fruitiness from the fermented paste. Let it bubble for 3 to 4 minutes so the garlic softens and the flavors blend.
Step 4: Cook the Noodles
Drop the 2 packs of ramen into the simmering broth and cook for about 3 minutes, using tongs to loosen the noodles as they soften. Taste the broth and add a pinch of the seasoning packet if you want more salt.
The noodles will turn from stiff and pale to glossy and chewy. Take the pot off the heat once they’re just tender because they’ll keep softening in the bowl.
Step 5: Assemble the Bowls
Divide the noodles and broth between two deep bowls. Top each one with the crispy Spam, a halved soft-boiled egg, a spoonful of chopped kimchi if you’re using it, and a scatter of green onion. Drizzle the teaspoon of sesame oil over both servings right at the end.
The yolk should be glossy and bright orange, spilling into the broth as you break it. Eat it while it’s hot.
Tips for the Best Spicy Ramen
- Ice bath your eggs fast: Getting the eggs into ice water the second the timer goes off stops the cooking and makes them easy to peel. A warm yolk that turns chalky is the most common mistake here.
- Don’t move the Spam too soon: Let the slices sit untouched for those 2 minutes. If you poke at them early, the crust won’t stick and you’ll lose the texture.
- Adjust the gochujang by taste: Start with 1½ tablespoons if you’re unsure, then add the rest after you simmer. You can always heat it up more but you can’t take it back.
- Use good ramen: Cheaper noodles can turn mushy fast, so pick a brand you know stays springy. Korean instant ramen like Shin or Neoguri holds up well in broth.
Adjust the spice level with gochujang:
| Spice Level | Gochujang | Soy Sauce |
|---|---|---|
| Mild | 1 tbsp | 1 tbsp |
| Medium | 2 tbsp | 1 tbsp |
| Spicy | 3 tbsp | 2 tsp soy |
What to Serve with This Spicy Ramen
This bowl is a complete meal on its own, but a few crunchy bites on the side balance the richness. Quick-pickled cucumbers with a little vinegar and sugar sit well next to the salty broth. A small plate of cold, extra kimchi gives you a fresh sour crunch between spoonfuls of noodles.
Frequently Asked Questions
Can I use fresh ramen noodles instead of instant?
Yes, you can. Boil them separately according to the package, drain, and add to the broth just before serving so they don’t get too soft.
Is it okay to use part of the ramen seasoning packet?
It’s fine. A sprinkle of the powder adds that familiar savory base, but go easy because the gochujang and soy already carry a lot of salt.
How do I make this without Spam?
Fried thick slices of portobello mushroom or a block of tofu, pressed and pan-fried until golden, work well. The saltiness won’t be identical, so add a pinch of salt or a dash of fish sauce to the broth.
Can I skip the egg and still have a good bowl?
You can, but the richness from the yolk is what coats the spicy broth and makes it feel full. If you skip it, add a pat of butter or a little extra sesame oil at the end.
Spicy Korean Ramen with Gochujang and Crispy Spam Recipe
Ingredients
Method
- Boil eggs for 6 minutes, then place in ice water to cool.
- Fry Spam slices in a skillet over medium heat until crisp on both sides, about 2 minutes per side.
- In a pot over medium heat, whisk gochujang, garlic, soy sauce, and water or broth. Simmer 3 to 4 minutes.
- Add ramen noodles to the broth and cook for 3 minutes until tender.
- Divide noodles and broth into bowls. Top with Spam, halved eggs, kimchi, green onion, and a drizzle of sesame oil.
