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Noodles · Korean home cooking

Sausage and cheese budae-style ramyeon

A home-friendly ramen take on Korean army stew: kimchi, fully cooked sausage and soft noodles in a savoury broth, finished with melting cheese.

25 min2 servings6 stepsDifficulty: Easy
Sausage and cheese budae-style ramyeon

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Plain instant ramyeon noodle blocks is unavailable

    Use instead
    Instant noodles sold with seasoning sachets
    Substitute quantity
    2 noodle blocksReference quantity: about 200 g

    Use only the noodle blocks; discard the sachets because the broth is seasoned separately. Follow the pack cooking time if it differs.

  • Essential

    Use the same 180 ml paper cup throughout; start with 600 ml for two servings.

  • Substitute available

    If Kimchi, chopped is unavailable

    Use instead
    Well-drained fermented cabbage plus gochugaru
    Substitute quantity
    ½ paper cup cabbage + 1 small teaspoon chilli flakesReference quantity: 90 g + about 2 g

    The broth will be less tangy and less recognisably kimchi-like; start with the same amount and taste before adding salt.

  • Substitute available

    If Fully cooked sausage, sliced is unavailable

    Use instead
    Fully cooked chicken, sliced
    Substitute quantity
    about ½ paper cupReference quantity: 100 g

    Warm the chicken fully in the broth. Check that packaged sausages or chicken are fully cooked before use.

  • Optional

    Leave out if unavailable; the noodles and sausage still make a complete dish.

  • Substitute available

    If Gochujang Korean chilli paste is unavailable

    Use instead
    Mild chilli paste plus a little sugar
    Substitute quantity
    1 level eating spoon paste + ½ small teaspoon sugarReference quantity: about 18 g + 2 g

    Heat and salt vary by brand. This changes the fermented flavour; add chilli paste gradually.

  • Substitute available

    If Unsweetened soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Use a gluten-free labelled tamari if needed; check the label because some contain wheat.

  • Optional

    Omit if unavailable; the kimchi and gochujang already flavour the broth.

  • Optional

    Leave out for a lighter broth. Cheese softens the heat but adds salt and dairy.

  • Optional

    Scatter on top if available; omit without changing the cooking time.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Cut the kimchi into bite-size pieces. Slice the fully cooked sausages into thin coins and cube the optional firm tofu. Mince the garlic and slice the spring onion. Keep the two noodle blocks whole for now; leave any packet seasoning sachets out of this recipe.

    Cut the kimchi into bite-size pieces. Slice the fully cooked sausages into thin coins and cube the optional firm tofu. Mince the garlic and slice the spring onion. Keep the two noodle blocks whole for now; leave any packet seasoning sachets out of this recipe.

  2. Step 2

    Step 2: Pour 3⅓ paper cups (600 ml) water into a medium wide pot. Add the chopped kimchi, 1 level eating spoon of gochujang, 1 small teaspoon of unsweetened soy sauce and optional minced garlic. Stir until the chilli paste dissolves, then bring the broth to a gentle boil.

    Pour 3⅓ paper cups (600 ml) water into a medium wide pot. Add the chopped kimchi, 1 level eating spoon of gochujang, 1 small teaspoon of unsweetened soy sauce and optional minced garlic. Stir until the chilli paste dissolves, then bring the broth to a gentle boil.

  3. Step 3

    Step 3: Add the sliced fully cooked sausages and optional tofu. Simmer uncovered for 4–5 minutes so the kimchi softens and the sausage is hot all the way through. Taste a spoonful of broth after it cooks; kimchi and gochujang can already be salty.

    Add the sliced fully cooked sausages and optional tofu. Simmer uncovered for 4–5 minutes so the kimchi softens and the sausage is hot all the way through. Taste a spoonful of broth after it cooks; kimchi and gochujang can already be salty.

  4. Step 4

    Step 4: Add the two noodle blocks side by side. Press them under the broth with chopsticks once they soften. Simmer for about 3–4 minutes, or according to the packet, turning them once so both sides cook evenly. Add 1–2 level eating spoons of water only if the pot dries out.

    Add the two noodle blocks side by side. Press them under the broth with chopsticks once they soften. Simmer for about 3–4 minutes, or according to the packet, turning them once so both sides cook evenly. Add 1–2 level eating spoons of water only if the pot dries out.

  5. Step 5

    Step 5: When the noodles are tender but still springy, turn the heat to low. Lay one cheese slice on each portion and cover the pot loosely for about 30–60 seconds, just until the cheese melts. Do not boil hard after adding the cheese.

    When the noodles are tender but still springy, turn the heat to low. Lay one cheese slice on each portion and cover the pot loosely for about 30–60 seconds, just until the cheese melts. Do not boil hard after adding the cheese.

  6. Step 6

    Step 6: Turn off the heat, divide the noodles, sausage, kimchi and tofu between two bowls, then ladle over the hot broth. Add the optional spring onion. Serve immediately; the noodles continue to absorb liquid as they sit. Check the sausage pieces are hot before serving to children.

    Turn off the heat, divide the noodles, sausage, kimchi and tofu between two bowls, then ladle over the hot broth. Add the optional spring onion. Serve immediately; the noodles continue to absorb liquid as they sit. Check the sausage pieces are hot before serving to children.

03 / Enjoy your meal

Finished dish

Finished dish: Sausage and cheese budae-style ramyeon
Sausage and cheese budae-style ramyeon
Helpful tips

Use plain noodle blocks or discard the included seasoning packets to avoid oversalting. Check sausage labels for pork, allergens and whether the product is fully cooked. Refrigerate any leftovers promptly, but freshly cooked noodles have the best texture.

Enjoy every bite

How to enjoy it

For a less spicy bowl, use half the gochujang and more tofu. A crisp cucumber side balances the rich broth.

Serve it with