Spicy Red Ramen Bowl with Soft Egg, Spinach, and Minced Meat
A rich, chili-forward noodle soup topped with soft egg and creamy dressing.
A hearty ramen-style bowl with a spicy red broth, noodles, seasoned minced meat, spinach, soft-boiled eggs, and a creamy topping. Served hot and finished with sesame-style sauce and scallions.
Equipment
Ingredients
Main
Ramen noodles (dry)
120 g
Ground meat (raw)
150 g
Egg (soft-boiled)
2 pcs
Spinach (fresh)
50 g
Green onion (sliced)
2 stalks
Broth
Water (hot)
700 ml
Chicken stock (liquid)
300 ml
Gochujang
1 tbsp
Soy sauce
1 tbsp
Miso paste
1 tbsp
Sesame oil
1 tsp
Toppings
Mayonnaise
1 tbsp
Water
1 tbsp
Sesame seeds (toasted)
1 tsp
Instructions
Prepare the eggs
Bring a small pot of water to a boil, gently lower in the eggs, and cook until jammy. Transfer to cold water, then peel and halve.
Cook the noodles
Cook the ramen noodles in boiling water until just tender. Drain and set aside.
Build the spicy broth
In a pot, combine water, chicken stock, gochujang, soy sauce, miso paste, and sesame oil. Whisk and simmer until smooth and fragrant.
Cook the meat and wilt the greens
In a pan, fry the ground meat until browned and cooked through. Add the spinach at the end and stir just until wilted.
Make the creamy topping
Mix mayonnaise with a little water until smooth and pourable.
Assemble and serve
Place the noodles in a bowl, ladle the hot broth over them, top with the meat, spinach, soft-boiled eggs, green onion, and creamy sauce. Finish with sesame seeds if using and serve immediately.
Storage
Store the broth and noodles separately if possible to prevent the noodles from becoming too soft. Add fresh toppings after reheating.
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