Spicy Gochujang Ramen
with Korean Corn Cheese
Not so different from the tried-and-true creamed corn of the American Midwest or celebrated Mexican elote, Korean corn cheese is a creamy, savory dish of sweet corn and molten, gooey cheese. Spicy, fermented chile paste adds dimension and heat. High fiber ramen noodles turn this sweet and savory side dish into a sizzling skillet dinner, packed with protein.
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
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring salted water to 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 ë¨¹ê² ìŠµë‹ˆë‹¤!
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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