Creamy Gochujang Ramen Carbonara
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Why You’ll Love This Recipe
This is a creamy, spicy noodle dish that I come back to again and again. It’s salty, savoury, just the right amount of spicy, and with a texture that’s silky and rich thanks to the egg and cream. If you’re a fan of bold flavours and you’ve got a soft spot for late-night noodles or cheeky carbonara cravings, this recipe is for you.
What is Gochujang Ramen Carbonara?
It’s a fusion noodle dish that riffs on the comfort and richness of carbonara without pretending to be traditional. Classic Roman carbonara is made with eggs, cheese, black pepper and cured pork (usually guanciale), and it famously contains no cream. This recipe takes that creamy-emulsion concept and adds Korean flair with gochujang, a fermented chilli paste that brings depth, spice and umami to the party. It’s a modern, spicy remix for noodle lovers.
What’s the Deal with Gochujang?
Gochujang is a staple in Korean cooking. It’s made from red chillies, fermented soybeans and glutinous rice. It’s thick, spicy, slightly sweet and packed with umami. In this dish, it melts into the creamy sauce and gives the noodles their signature orange glow and a deep, satisfying flavour.
Why Samyang Ramen?
For this recipe, I love using
Samyang’s Hot Chicken Carbonara Ramen
…those cult-favourite instant noodles with a creamy, spicy kick. They bring the perfect chewy noodle texture and a flavour base that complements our gochujang-carbonara mashup. Just remember to save the seasoning packets but you’ll only need one!
Special Ingredient Notes
Instant ramen works beautifully here, but any firm, chewy noodle will do…fresh wheat noodles, spaghetti or udon are great options. Swap bacon for crispy mushrooms to keep it veg-friendly.
What You Need
Samyang Hot Chicken Carbonara Ramen noodles
egg yolk
parmesan cheese
cream
gochujang
streaky bacon
spring onions
Steps
In a mixing
bowl
, whisk together the egg yolk, grated parmesan and half the spring onion. Set aside.
Bring
a pot
of water to boil and cook the ramen noodles for about 2 minutes, just until softened. Reserve 1 cup of the noodle water, then drain the noodles.
Slowly whisk ½ cup of the warm noodle water into the egg yolk mixture to form a smooth paste.
In
a large pan
over medium heat, cook the bacon until crispy. Stir in the gochujang and cream until smooth.
Add the cooked noodles to the pan along with 1 packet of the ramen seasoning powder. Mix well to coat.
Reduce the heat to low. Pour in the egg yolk mixture and stir continuously to avoid scrambling. Add the remaining ½ cup of noodle water and stir until the sauce is glossy and thickened. Divide between
bowls
and top with the remaining spring onion and shaved parmesan. Enjoy immediately.
Marion’s Kitchen Tip
Keep your pan on the lowest heat when mixing in the egg yolk mixture. Too much heat and you risk scrambling the egg instead of getting that smooth, silky finish.
Creamy Gochujang Ramen Carbonara
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PREP TIME
5 minutes
COOK TIME
10 minutes
SERVES
2
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Ingredients
2 packets Samyang Hot Chicken Carbonara Ramen (noodles only; reserve seasoning)
1 egg yolk
50g finely grated parmesan cheese, plus extra to serve
¼ cup cream
1 tbsp gochujang
200g streaky bacon, chopped
2 spring onions, finely sliced (divided use)
50g parmesan, shaved (for garnish)
Instructions
1
Make the carbonara base
In a mixing
bowl
, whisk together the egg yolk, grated parmesan and half the spring onion. Set aside.
2
Cook the noodles
Bring
a pot
of water to boil and cook the ramen noodles for about 2 minutes, just until softened. Reserve 1 cup of the noodle water, then drain the noodles.
3
Temper the eggs
Slowly whisk ½ cup of the warm noodle water into the egg yolk mixture to form a smooth paste.
4
Cook the bacon
In a large pan over medium heat, cook the bacon until crispy. Stir in the gochujang and cream until smooth.
5
Combine
Add the cooked noodles to the pan along with 1 packet of the ramen seasoning powder. Mix well to coat.
6
Make it creamy
Reduce the heat to low. Pour in the egg yolk mixture and stir continuously to avoid scrambling. Add the remaining ½ cup of noodle water and stir until the sauce is glossy and thickened.
7
Serve
Divide between bowls and top with the remaining spring onion and shaved parmesan. Enjoy immediately.
