Gochujang Ramen
Korean corn "cheese" sauce
Our fave high-fiber ramen noodles are the perfect foundation for this saucy dish inspired by 콘치즈 (Korean corn cheese), a Korean-American fusion that’s like midwestern creamed corn—but with some flair, thanks to gochujang.
Nutrition (per serving)
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INGREDIENTS
- 10 oz high-fiber ramen noodles
- 3 garlic cloves, peeled and minced
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 15.25 oz sweet corn, drained and rinsed
- 1/2 tsp red pepper flakes
- 1 tbsp gochujang
- 2 tsp low-sodium tamari
- 1 tsp turbinado sugar
- 2 oz vegan mayo
- 2 oz plant-based shredded mozzarella cheese
- 2 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring salted water to a boil in medium saucepan. Add noodles and cook until al dente, 1 to 2 minutes. Reserve ¾ cup water, drain noodles, and rinse under cold water to stop cooking process.
Heat 2 tsp vegetable oil in medium nonstick skillet over medium-high heat. Add garlic, scallion whites, corn, just ½ tsp red pepper flakes, and a pinch of salt and cook until corn is beginning to char, 5 to 8 minutes. Stir in gochujang and cook until darkened in color, 1 to 2 minutes. Off heat, whisk in ½ cup reserved pasta water, tamari, sugar, and mayo. (TIP: Add more pasta water, 1 tbsp at a time, if sauce is too thick.)
Reduce heat to medium, add noodles, and stir to coat in sauce. Spread noodles into even layer, sprinkle with cheese, cover, and cook until cheese is melted, 4 to 6 minutes. Sprinkle with scallion greens and serve family-style. 잘 먹겠습니다!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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