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Creamy Gochujang Ramen Carbonara

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bowl of creamy gochujang ramen carbonara with bacon and spring onion garnish
bowl of creamy gochujang ramen carbonara with bacon and spring onion garnish

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!

bowl of creamy gochujang ramen carbonara with bacon and spring onion garnish

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.

Ingredients to make Creamy Gochujang Ramen Carbonara

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.

Ingredients to make the carbonara base which includes egg yolk, parmesan and spring onion. Ingredients to make the carbonara base which includes egg yolk, parmesan and spring onion.

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.

Bring a pot of water to boil and cook the ramen noodles Cook the ramen noodles until softened

Slowly whisk ½ cup of the warm noodle water into the egg yolk mixture to form a smooth paste.

Add the warm noodle water into the egg yolk Slowly whisk 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.

Stir in the gochujang and cream Stir until smooth

Add the cooked noodles to the pan along with 1 packet of the ramen seasoning powder. Mix well to coat.

Add the cooked noodles to the pan Add 1 packet of the ramen seasoning powder

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.

Pour in the egg yolk mixture Stir until the sauce is glossy and thickened
bowl of creamy gochujang ramen carbonara with bacon and spring onion garnish
bowl of creamy gochujang ramen carbonara with bacon and spring onion garnish

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 to make Creamy Gochujang Ramen Carbonara

Ingredients

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.
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