Korean Sweet Spicy Crispy Ramen Snack
Heat 400 ml cooking oil to 170°C and fry the broken ramen in batches for 1 to 2 minutes, lifting the pieces out as soon as they turn light golden. Warm 1 tbsp gochujang, 1 tbsp ketchup, 2 tbsp sugar, and 2 tbsp corn syrup over low heat until the sugar melts and the glaze looks glossy, then turn the heat to very low and toss the ramen in it for no more than 30 seconds, before steam softens it. Spread the pieces apart to cool until crisp.
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Crushed instant noodles, fried crisp and tossed in a sticky gochujang, ketchup, and corn syrup glaze, taste like the snack sold outside Korean stationery shops near schools in the 1980s and 1990s.
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If deep-frying is a hassle, 5 minutes in a 180-degree air fryer does the job. Keep the seasoning packet aside and add a little if the glaze tastes flat.
Ingredients
Instructions
- 1
Remove the seasoning packets from 2 instant ramen packs before crushing.
Break the noodles inside the bags into rough bite-size shards, keeping some larger pieces so they fry evenly instead of burning quickly.
- 2
Pour 400 ml cooking oil into a pan and heat it over medium heat to 170C.
Drop in one noodle piece to check: steady small bubbles should appear right away, without darkening the noodle.
- 3
Fry the ramen in batches for 1 to 2 minutes.
Stir gently so the pieces do not clump, then lift them out as soon as they turn light golden and sound dry and crisp.
- 4
In another pan, combine 1 tablespoon gochujang, 1 tablespoon ketchup, 2 tablespoons sugar, and 2 tablespoons corn syrup.
Warm over low heat, stirring until the sugar melts and the glaze looks glossy.
- 5
When the glaze thickens slightly, reduce the heat to very low and add the fried ramen.
Toss with lifting motions within 30 seconds so every piece is coated before steam softens it.
- 6
Turn off the heat and sprinkle 1 teaspoon sesame seeds over the coated ramen.
Spread the pieces separately on a tray or silicone mat, let them cool until crisp, then serve immediately.
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