Korean Spicy Ramen Noodles with Cheese

The pot lid rattles and you know dinner is almost ready. That little sound of the valve hiss always makes you feel like you're about to dig into something good. There's a kinda excitement that builds while the sealing ring holds tight and the broth depth thickens inside your pressure cooker.

You catch the savory smells wafting out as the noodles soften just right. It's like a warm hug waiting for you. You notice the way the cheese is gonna melt in with the creamy milk, turning normal ramen into this crazy good, rich bowl.

Every time I make this I remember why pressure cooking is my go-to. It's fast, it's simple, and oh man, the flavors come out so deep. You're gonna love how this Korean Cheese Ramen is kinda fancy but super easy to whip up on those busy nights.

Why This Recipe Works Every Single Time

• The broth depth gets just right in the pressure cooker, locking in all that flavor from the ramen seasoning and cheese.
• The quick release method stops the cooking exactly when the noodles are soft but not soggy. For tender and springy noodles, try this quick release tip for perfect results.
• The sealing ring keeps all the steam and flavors tightly sealed until you're ready to mix it up.
• Adding milk and cheese slowly gives a creamy texture without clumpy messes.
• You can easily customize toppings like green onion or fried egg to your liking and it blends well every time.

The Complete Shopping Rundown

First off you gotta grab the most important thing: the instant ramen packet. Doesn't matter what brand you use, but pick your favorite flavor that suits your taste.

Then, don't forget a thick slice of cheddar cheese. That melty goodness is what makes this bowl next level. Go for sharp cheddar if you wanna punch up the taste.

You'll also need about a cup of milk. Whole milk works best to get that creamy texture but whatever you have is okay.

Two cups of water is the liquid base for boiling the noodles and forming the broth.

Chopped green onion is your fresh garnish to lift the flavors a bit and add a little crunch.

If you're feelin' fancy, grab an egg to fry and drop on top. It's an optional touch but I promise it's real good.

Keep salt and pepper handy just in case you wanna tweak the taste a bit at the end.

Lastly, make sure your pressure cooker's sealing ring and valve are clean and working properly before you start cooking.

The Exact Process From Start to Finish

1. Pour two cups of water into your pressure cooker and seal the lid with the sealing ring in place.
2. Set the cooker to boil the water until you hear the valve hiss signaling pressure has built.
3. Quickly open the lid using the quick release method, then add the packet of instant ramen noodles. Stir a little so they don't stick.
4. Close the lid again with the sealing ring, cook for about 2 minutes under pressure to soften the noodles, then do a quick release.
5. Carefully open the lid and stir in one cup of milk right into the noodles and broth.
6. Add that slice of cheddar cheese and stir gently till it melts and combines with the milk creating a creamy broth.



7. Turn off the cooker, scoop out the ramen into bowls, and sprinkle with chopped green onion for a fresh pop.
8. For a little extra richness, you can top it off with a fried egg if you want. Serve warm and enjoy!

Valve Hacks You Need to Know

• Before starting, always double-check the sealing ring is set properly so you don't lose pressure midway.
• If you wanna speed up dinner, use the quick release right after the cook time so the noodles won't get mushy.
• When you're mixing cheese in, do it off heat or right after turning cooker off so cheese melts smooth and you don't get lumpy bits.
• Please be careful opening the valve when it's hot - the valve hiss is loud and steam is super hot, so use a kitchen cloth or a utensil.
• If your broth feels too thick after cooking, just add a splash more milk or water and stir, works real good to loosen things up.

The Flavor Experience Waiting for You

First thing you'll notice is the warm cheesy aroma that fills your kitchen. It's kinda comforting and totally inviting, like you wanna sit down and chill right away.

Once you dig in, that broth is creamy but still light enough so the noodles feel tender and springy. You catch that savory kick from the ramen packet mixing with the richness of the cheese.

The green onions give a little fresh crunch and a mild onion bite that balances out the creamy broth real nice.

And if you add that fried egg on top it adds another level of silky texture when you break the yolk. It's a flavor combo that just sticks with you in the best way.

Smart Storage That Actually Works

If you got leftovers (which might be rare!), you can store them in an airtight container in the fridge. Heat gently on stove or microwave with a splash of milk to keep the creaminess.

Freezing this kinda ramen is tricky cause milk and cheese don't reheat well after freezing, but you can freeze the uncooked noodles and seasoning separately.

Reheat slow and gentle with low heat to avoid curdling the creamy broth. Using the slow release on your pressure cooker can help reheat without drying out your ramen.

Your Most Asked Questions Answered

• Can I use other cheese instead of cheddar? Yeah, you can try mozzarella or even processed cheese, but cheddar gives that perfect sharp creaminess you want.
• What if I'm lactose intolerant? You could swap milk for almond or oat milk though it might change the taste and texture a bit.
• How long can leftovers last? In the fridge, up to 2 days is best to keep it fresh and tasty.
• Any tips for making it spicier? Add some gochujang or chili flakes after cooking for that authentic Korean heat.
• Can I skip the egg? Totally, the ramen is still great without it, but that egg does bring some extra protein and creaminess.
• Do I need to add salt? Usually the noodles and cheese have enough salt, but taste and add if you want a little extra kick.