Korean Corn Cheese Instant Ramen Noodles

A delicious and easy recipe for Korean Corn Cheese Instant Ramen Noodles, perfect for a cozy meal.

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine korean

Servings 4 servings

Calories 380 kcal

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

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!

For an extra kick, sprinkle more gochugaru flakes before serving.

Keyword Korean Corn Cheese Instant Ramen Noodles Recipe