September 6, 2022 Korean-Inspired Vegan Corn Cheese Ramen
A quick and flavorful vegan ramen featuring spicy gochujang, sweet corn, and melty vegan cheese for a comforting fusion twist.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 2 packs Ramen noodles any kind you like
- 1 tablespoon Sesame oil for toasty flavor
- 2 cloves Garlic minced
- 1 teaspoon Ginger grated
- 1 cup Corn kernels fresh or frozen
- ¼ cup Vegan mayonnaise
- 1 tablespoon Gochujang Korean chili paste
- 1 tablespoon Soy sauce
- ½ cup Vegan shredded cheese
- ½ teaspoon Sugar
- Salt and pepper to taste
- Green onions sliced thin, for garnish
Instructions
Instructions
- Cook ramen noodles according to package instructions. Drain and set aside.
- Heat sesame oil in a skillet over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- Add corn kernels and cook for 3–4 minutes until heated through.
- Stir in vegan mayo, gochujang, soy sauce, and sugar. Cook for 2 more minutes until sauce thickens.
- Return noodles to skillet. Toss to coat thoroughly in sauce.
- Sprinkle vegan shredded cheese on top. Cover skillet and let cheese melt for 2–3 minutes.
- Season with salt and pepper to taste.
- Top with sliced green onions and serve hot.
Notes
To save time, use pre-minced garlic and ginger. Swap corn with frozen if needed. For a creamy tofu alternative, blend soft tofu with a pinch of salt.