Korean Spicy Ramen Noodles and Meatballs Recipe

This Korean spicy ramen noodles and meatballs recipe makes instant ramen in a spicy sauce with Korean meatballs, garnished with sliced scallions and sesame seeds. The ramen noodles and meatballs are stirred are heated up in a spicy oil made from chilli oil, gochujang, chilli crisp, and noodle water, just as you’d do with spaghetti and meatballs.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Korean

Servings:

Calories: 639kcal

Author: Lara Dunston

Equipment

Ingredients

12 meatballs
120 g ramen noodles use a packet of quality instant ramen, such as Ottogi JinRamen OR ShinRamyun, discard seasoning
1 tbsp neutral cooking oil
1 garlic clove minced
1 tbsp chilli oil
1 tsp chilli paste preferably Korean gochujang
1 tsp chilli crisp optional
1 scallion green part, sliced diagonally
1 tsp sesame seeds
1 tsp chilli flakes preferably Korean gochugaru, optional

Metric - US Customary

Instructions

Make the meatballs using this Korean meatball recipe – or use leftover meatballs.
When the meatballs are cooked, bring a pot of water to a boil and cook the ramen noodles until al dente according to the packet instructions, probably around 3-4 minutes.
To a frying pan over medium heat, heat the tablespoon of oil, add the minced garlic and fry until fragrant and beginning to colour, then add the chilli oil, gochujang and chilli crisp, stir to combine, and turn the heat to low.
When the ramen is just about done, add a couple of tablespoons of the noodle water to the frying pan, transfer the meatballs and fry to re-heat and coat in the spicy sauce.
Use tongs to take the noodles to the frying pan with the spicy sauce and meatballs, stir to combine, transfer to a serving plate, sprinkle with sliced scallions and sesame seeds, (optional) chilli flakes for even more spice, and serve immediately with Korean side salads, such as Korean slaw and cucumber salad.

Nutrition