Korean Corn Cheese Instant Ramen Noodles: The Ultimate Comfort Food Recipe
Introduction to Korean Corn Cheese Instant Ramen Noodles
If you’re looking for a delicious and comforting meal that is easy to prepare, look no further than Korean Corn Cheese Instant Ramen Noodles! This dish combines the heartiness of ramen noodles with the sweetness of corn and the creaminess of vegan cheese, making it a delightful dish that satisfies your taste buds. Perfect for a cozy dinner or a quick lunch, this recipe is sure to become a favorite in your household.
A Personal Story Behind My Korean Corn Cheese Instant Ramen Noodles Journey
I discovered Korean Corn Cheese Noodles during a visit to a local Korean restaurant, where the flavors exploded in my mouth. I was drawn to the unique combination of sweet corn and savory ramen, and I knew I had to recreate it at home. Over the years, I’ve adjusted the recipe to make it plant-based, ensuring everyone can enjoy this comforting dish without any compromises on flavor.
What Makes This Korean Corn Cheese Instant Ramen Noodles Recipe Special?
This recipe stands out because it combines traditional Korean flavors with the convenience of instant ramen. The use of vegan ingredients means that it caters to a wider audience, ensuring that everyone can enjoy this dish. Plus, the addition of garlic and gochugaru provides a depth of flavor that elevates the dish beyond your typical ramen. Also, the gooey vegan cheese melts beautifully, creating a creamy texture that contrasts perfectly with the tender noodles and sweet corn.
The Full Korean Corn Cheese Instant Ramen Noodles Recipe
Ingredients
- 2 teaspoons oil
- 1 bunch of green onions, white and light green parts sliced into ½-inch pieces, dark green part cut into thin strips or at a bias, divided
- 10 cloves garlic, minced
- 1 teaspoon gochugaru, plus more for garnish
- 2 cups roasted sweet corn, plus more for garnish
- 2 tablespoons gochujang
- ½ cup vegan mayonnaise
- ½ teaspoon MSG, optional
- ⅔ cup vegetable broth
- 3 (5-ounce) packages of vegan-friendly ramen noodles, cooked according to package directions
- 1 cup vegan mozzarella cheese shreds
- ½ cup vegan cheddar cheese shreds
- Toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large, oven-safe sauté pan over medium-high heat, heat the oil. Add the white and light green parts of the green onion and garlic, and sprinkle with gochugaru flakes. Cook, stirring often, until fragrant, about 1 to 2 minutes. Tip: Make sure not to burn the garlic, as it can turn bitter.
- Add the corn, vegan mayonnaise, gochugaru, and MSG. Stir well to combine and cook until heated through, about 3 to 5 minutes. Tip: Adjust the level of gochugaru based on your spice preference.
- Pour in the broth and noodles, toss to combine. Top with vegan cheese shreds, cover, and bake until the cheese is melted and bubbly, for 8 to 10 minutes. Tip: Keep an eye on the cheese to prevent it from overbaking.
- Garnish with toasted sesame seeds, green onion, roasted sweet corn, a pinch of gochugaru flakes, and enjoy immediately!
Serving Suggestions and Variations for Korean Corn Cheese Instant Ramen Noodles
This dish can be served as a main course or a hearty side. You can add proteins such as tofu or tempeh for extra sustenance. For a fresh twist, try adding some sautéed vegetables like bell peppers or spinach. Serve with a side of kimchi for a traditional Korean touch. If you like it extra spicy, consider drizzling some extra gochujang on top before serving.
Frequently Asked Questions About Korean Corn Cheese Instant Ramen Noodles
Can I use regular ramen noodles?
Yes, you can use any type of ramen noodles, but be sure to check if they are vegan-friendly if you want to keep the dish plant-based.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this recipe gluten-free?
You can substitute the ramen noodles with gluten-free noodles to make this dish gluten-free.
Is there a way to make this dish spicier?
Absolutely! You can add more gochugaru or a splash of chili oil for an extra kick.
Korean Corn Cheese Instant Ramen Noodles
Equipment
- Oven-safe sauté pan Ensure it can withstand high heat.
Ingredients
Main Ingredients
- 2 teaspoons oil
- 1 bunch green onions white and light green parts sliced, dark green part cut into strips
- 10 cloves garlic minced
- 1 teaspoon gochugaru plus more for garnish
- 2 cups roasted sweet corn plus more for garnish
- 2 tablespoons gochujang
- 0.5 cup vegan mayonnaise
- 0.5 teaspoon MSG optional
- 0.67 cup vegetable broth
- 3 packages vegan-friendly ramen noodles cooked according to package directions
- 1 cup vegan mozzarella cheese shreds
- 0.5 cup vegan cheddar cheese shreds
- to taste toasted sesame seeds for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large, oven-safe sauté pan over medium-high heat, heat the oil. Add the white and light green parts of the green onion and garlic, and sprinkle with gochugaru flakes. Cook, stirring often, until fragrant, about 1 to 2 minutes. Tip: Make sure not to burn the garlic, as it can turn bitter.
- Add the corn, vegan mayonnaise, gochugaru, and MSG. Stir well to combine and cook until heated through, about 3 to 5 minutes. Tip: Adjust the level of gochugaru based on your spice preference.
- Pour in the broth and noodles, toss to combine. Top with vegan cheese shreds, cover, and bake until the cheese is melted and bubbly, for 8 to 10 minutes. Tip: Keep an eye on the cheese to prevent it from overbaking.
- Garnish with toasted sesame seeds, green onion, roasted sweet corn, a pinch of gochugaru flakes, and enjoy immediately!