Spicy Gourmet Gochujang Ramen

As we all know, ramen is a staple in my home. I love finding ways to make it gourmet and to have more protein. I've recently discovered the amazing heat that gochujang has, I have a thing for spicy Asian food, stay tuned for more spicy Asian recipes, and I'm trying to not just dump it in everything like a Korean sriracha. It truly is glorious and absolutely tasty. I'm very lucky that we have several Asian markets that sell giant tubs of this stuff. It also has the added benefit in that it lasts forever. Much like oyster sauce and many other kinds of Asian condiments and spices, it has a very long shelf life, not that it will need it in my home. You can find it in the Asian sections of some grocery stores. If your store doesn't sell it yet, ask them to, it's very versatile and scrumptious. This recipe cost a total of $4.61. The chicken breasts were split from the a frozen package and were $3.25. The two hard boiled eggs were a total of $0.24, and the ramen noodles were split from a package and cost a total of $1.12 for all four.

Spicy Gourmet Gochujang Ramen

2 chicken breasts
2 hard boiled eggs
4 ramen noodles
6 cups chicken broth
2 tablespoons soy sauce
2 tablespoons gochujang
1 teaspoon ginger


Boil the chicken breasts in the 6 cups of chicken broth, I use 6 cups of water and 6 teaspoons of knorr chicken bullion to to make my chicken broth, the gochujang, the soy sauce, and the ginger. Meanwhile hardboil two eggs. Take the chicken breasts out and slice the meat up. Put the ramen noodles in and cook for three minutes. Put the chicken back in and serve with the egg sliced in half on top.