Miso Gochujang Ramen with Sesame Shrimp and Bacon

This steaming bowl of ramen brings together deep umami flavors from miso and gochujang, balanced by sweet corn and tender greens. Topped with sesame-coated shrimp and crispy bacon, every spoonful is a satisfying blend of textures and tastes.

Perfect for a cozy night in, this recipe uses springy ramen noodles and a rich broth that comes together quickly. You’ll have extra noodles to share-or save for another meal!

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Ingredients

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 unit CornView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook ramen noodles according to package directions until al dente. Drain and set aside.
2. While noodles cook, slice bacon into small pieces. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate, leaving rendered fat in the skillet.
3. Peel and mince garlic. Peel and grate ginger. Trim and thinly slice scallions, separating white and green parts. Cut corn kernels from the cob. Chop bok choy and napa cabbage into bite-sized pieces.
4. In the same skillet with bacon fat, add cooking oil if needed. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
5. Reduce heat to medium-low. Add butter, garlic, ginger and white parts of scallions. Cook until fragrant, about 1 minute.
6. Stir in miso sauce concentrate, gochujang sauce, soy sauce, rice wine vinegar and pork ramen stock concentrate. Cook for 1 minute, stirring constantly.
7. Add 2 cups of water (or enough to make a broth) and bring to a simmer. Add bok choy, cabbage and corn. Cook until greens are wilted, about 3 minutes.
8. Return shrimp to the broth to warm through. Season with salt and black pepper to taste.
9. Divide noodles among bowls. Ladle broth and vegetables over noodles. Top with crispy bacon and drizzle with sesame oil. Garnish with green scallion parts.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, sliced chicken, pork or tofu would work well. Adjust cooking time accordingly.

What can I substitute for gochujang?

You can use sriracha or chili paste mixed with a little sugar, but the flavor will differ.

Can I make this dish vegetarian?

Omit the bacon and shrimp, use vegetable stock concentrate and add more vegetables or tofu.