Enjoy this instant ramen hack by combining Spicy Noodles With Korean Corn Cheese. And it’s so easy to make, it’ll be ready within 15 minutes!
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Calling all instant noodle lovers! If you’re looking to level up your ramen game, this might be just up your alley.
what to add to instant noodles
The other day I was craving for some spicy instant noodles. My go-to has always been the Samyang carbonara noodles, to be exact. But it was one of those times when I felt like I wanted to add something as a topping. And this Korean corn cheese makes for the perfect pairing!
It’s also really quick to put together, requiring only 15 minutes (or even less) from start to finish!
korean corn cheese
Korean corn cheese is a side dish that can often be found in Korean restaurants. For this recipe, I’m sharing a quick and easy version of the dish, made from canned corn, cheese, mayonnaise, and sugar. If you’d like a more flavorful corn cheese option, you can try this recipe here.
I love how you get bits of crunchy corn and melty cheese with each bite of the noodles. And the sweetness of the corn cheese helps to reduce the spiciness of the noodles as well!
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
- Samyang carbo noodles or your spicy instant noodle of choice
Corn Cheese
- Frozen/canned corn
- Grated white cheddar
- Grated mozzarella
- Japanese mayo: You can substitute this with normal mayonnaise as well. I just prefer Japanese mayo (Kewpie mayo) in general.
- Sugar
how to make spicy noodles with korean corn cheese
- Cook the instant noodles per packet instructions and transfer to a serving plate.
- In a pan over high heat, add all the ingredients for the corn cheese. Once you hear a sizzling sound, turn the heat down to medium.
- Stir occasionally until the cheese fully melts. Once it melts, turn off heat and leave it for 2-3 minutes. “Pour” the corn cheese over the noodles. Garnish with dried parsley (optional) and enjoy!
notes for spicy noodles with korean corn cheese
- Type of cheese: I like the flavor of the white cheddar and mozzarella but it’s not necessary. You can use both or either one– or even any cheese (that melts well) that you have on hand.
- Quick and easy version: This is an easier and fast version of Korean corn cheese. I have a different and more flavorful version here.
More Instant Noodle Recipes
- 10-minute Chili Oil Instant Ramen
- Soondubu Ramyeon (Instant Ramyeon With Soft Tofu)
- Kerabu Maggi (Instant Noodle Salad)
- Spicy Rabokki (Ramen and Tteokbokki)
More Korean Recipes
- Korean Fire Chicken with Cheese (Cheese Buldak)
- Gyeran Bap (Korean Fried Egg Rice)
- Mayak Eggs (Korean Marinated Eggs)
- Meat-Free Kimchi Jjigae (Kimchi Stew)
- Crispy Kimchi Pancake (Kimchijeon)
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Spicy Noodles with Korean Corn Cheese
Ingredients
- 2 Samyang carbo noodles or your spicy instant noodle of choice
Corn Cheese
- 1.5 cup frozen/canned corn
- 1 cup grated white cheddar see notes
- 1/2 cup grated mozzarella see notes
- 1 tbsp Japanese mayo
- 1 tsp sugar
Instructions
- Cook the instant noodles per packet instructions and transfer to a serving plate.
- In a pan over high heat, add all the ingredients for the corn cheese. Once you hear a sizzling sound, turn the heat down to medium.
- Stir occasionally until the cheese fully melts. Once it melts, turn off heat and leave it for 2-3 minutes. "Pour" the corn cheese over the noodles. Garnish with dried parsley (optional) and enjoy!
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