Noodles · Korean home cooking

Creamy mushroom gochujang ramyeon

Name: Creamy mushroom gochujang ramyeon
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Plain instant noodle blocks, without seasoning; Water; Milk; Gochujang Korean chilli paste; Button mushrooms, sliced; Cheddar cheese; Minced garlic; Neutral cooking oil; Spring onion, thinly sliced

Instant Korean noodles in a creamy gochujang and mushroom sauce made from milk, a little cheese and simple pantry ingredients.

20 min2 servings6 stepsDifficulty: Easy

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

01 / Before you start

Ingredients

2 servings

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.

Plain instant noodle blocks, without seasoning2 blocksOriginal quantity: about 200 g
Substitute available
If Plain instant noodle blocks, without seasoning is unavailable

Use instead
Instant noodles with seasoning sachets

Substitute quantity
2 blocksReference quantity: about 200 g

Use the noodle blocks only; leave the sachets out because this recipe seasons its own sauce. Cooking time may vary with the packet.
Water1⅓ paper cupsOriginal quantity: 240 ml
Essential
A full paper cup is 180 ml; 1⅓ cups is 240 ml. Keep the liquid in the pan to start cooking the noodles.
Milk1 paper cupOriginal quantity: 180 ml
Substitute available
If Milk is unavailable

Use instead
Unsweetened oat milk

Substitute quantity
1 paper cupReference quantity: 180 ml

Use a plain unsweetened drink. Add over low heat; it will be less creamy than dairy milk.
Gochujang Korean chilli paste1 level eating spoonOriginal quantity: 18 g
Essential
The paste supplies the spicy Korean flavour. Start with half if very heat-sensitive, then add more after tasting the cooked sauce.
Button mushrooms, slicedabout 1 paper cupOriginal quantity: 100 g
Substitute available
If Button mushrooms, sliced is unavailable

Use instead
Thinly sliced zucchini

Substitute quantity
about 1 paper cupReference quantity: 100 g

Cook for 2–3 minutes until tender; the sauce will taste lighter.
Cheddar cheese2 thin slicesOriginal quantity: about 40 g
Substitute available
If Cheddar cheese is unavailable

Use instead
Shredded mozzarella

Substitute quantity
about ½ paper cupReference quantity: 45 g

Add over low heat and stir until melted. Mozzarella stretches more and has a milder flavour.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
Adds aroma; omit if unavailable.
Neutral cooking oil1 small teaspoonOriginal quantity: 5 ml
Optional
Needed only if frying the mushrooms; a nonstick pan can use less.
Spring onion, thinly sliced1 stalkOriginal quantity: 20 g
Optional
Sprinkle after cooking, or omit.

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

Step 1

Slice the mushrooms and optional spring onion. Break no noodles yet; keep both blocks whole. Mix the 1 level eating spoon of gochujang with 2 level eating spoons of the measured water in a small bowl until smooth. Set out the milk and cheese so they can be added quickly later.
Step 1
Step 2

Warm the oil in a wide nonstick pot over medium heat if using. Add the mushrooms and optional garlic. Stir for 2–3 minutes until the mushrooms soften and their moisture starts to evaporate. Do not brown the garlic dark.
Step 2
Step 3

Pour in the remaining measured water and the loosened gochujang. Stir to dissolve the paste and bring to a gentle boil. Add the 2 plain noodle blocks. Do not add seasoning sachets if the blocks came with them; this sauce already contains salty paste.
Step 3
Step 4

Cook the noodles for 2–3 minutes, turning them gently once so both sides soften. Keep enough liquid in the pot; add water 1 level eating spoon at a time only if the pot dries before the strands separate.
Step 4
Step 5

Turn the heat to low. Add the 1 paper cup of milk and simmer gently for 1–2 minutes, stirring until the noodles are tender by their packet instructions. Do not boil the milk hard. Add the 2 cheese slices and stir until melted into a light creamy sauce.
Step 5
Step 6

Turn off the heat and divide immediately between two bowls. Add optional spring onion. The sauce thickens as it cools; loosen with 1 level eating spoon of warm water if needed. Taste before adding salt, because gochujang and cheese are already seasoned.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes two bowls. This is a home-style creamy ramyeon inspired by Korean convenience-store noodle mixing, with no seasoning packet used. Cooking time for the noodle blocks varies by brand; check the packet and ensure they are fully tender. Check noodle, gochujang and cheese labels for wheat, soy and milk. Refrigerate cooked leftovers within 2 hours, or 1 hour above 32°C, at 4°C or below for up to 3–4 days; reheat until steaming hot, 74°C if measuring.

Enjoy every bite

How to enjoy it

Eat as soon as the cheese melts. A small cucumber salad gives a cool contrast; keep extra chilli powder off the table unless everyone wants more heat.