Spicy Noodles with Korean Corn Cheese
Chewy noodles in a sweet-heat gochujang sauce, crowned with bubbly Korean corn cheese. Fast, cozy, and wildly craveable.
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Servings:
Ingredients
Main Ingredients
- 6 oz dried ramen noodles
- 1.5 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tsp minced garlic
- 1 tbsp unsalted butter
- 1 cup canned sweet corn, drained
- 3 tbsp mayonnaise
- 3 tbsp whole milk
- 1.25 cup shredded low-moisture mozzarella
- 2 tbsp sliced green onions plus extra for serving, if you like
- 0.5 tsp gochugaru (Korean red pepper flakes) optional
- 0.25 tsp kosher salt
- 0.25 tsp ground black pepper
Instructions
Preparation Steps
- Boil the noodles in salted water until just tender. Reserve a splash of cooking water, then drain.
- Whisk gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl.
- Melt butter in a medium skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
- Stir in corn, mayonnaise, milk, salt, pepper, and gochugaru. Simmer 2–3 minutes until creamy.
- Scatter mozzarella over the corn mixture. Cover until melted and bubbly, 2–3 minutes (or broil briefly).
- Toss hot noodles with the sauce. Add a spoonful of cooking water if needed to coat.
- Pile noodles into bowls and spoon the cheesy corn on top. Finish with green onions and serve hot.
Notes
Variation: Swap ramen for udon or spaghetti. Add crispy bacon or sautéed jalapeño for a smoky kick. Tip: For extra char, broil the corn cheese in a small cast-iron skillet before topping the noodles. Store noodles and corn cheese separately up to 2 days; reheat gently and combine before serving.
This recipe is an original creation inspired by classic Spicy Noodles with Korean Corn Cheese flavors. All ingredient ratios and instructions are independently developed.