Gochujang Ramen

We have to buy a new car.

I know what you’re thinking –

In this economy?!?!

Trust me, we’ve tried to finagle our way out of it, but here we are. Garr got rear ended a few months ago & apparently the car is totaled. We were like, “but are you sure…???” I don’t know if y’all are aware, but used cars in the U.S. are astronomical right now. I don’t even know who makes these decisions, but some bro decided to jack up the prices of every basic used sedan & now we’re all up a creek. I’m about to get some tags for Lou’s pink, Fisher Price car & have Garr push that to work.

If anyone has the hook up on like a 2018 Toyota Corolla with about 600 miles on it, hit a girl up.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 3 blocks of brown rice ramen
  • 1 tbsp of olive oil
  • 1 bunch of rainbow chard, removed from the stems + chopped
  • 1 tbsp of garlic, minced
  • 1/4 cup of gochujang
  • 2 tbsp of brown sugar
  • 2 tbsp of tahini
  • 3 tbsp of soy sauce
  • 2 tsp of sesame oil
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Cook ramen to package instructions, drain
  • Heat olive oil in a large skillet over medium heat
  • Add chard, cook 3-4 minutes
  • Add garlic, cook another minute
  • Meanwhile, combine gochujang + brown sugar + tahini + sesame oil + soy sauce in a small bowl
  • Turn heat down, add sauce to skillet with chard, cook another 2-3 minutes
  • Add ramen, stir to coat + combine
  • Serve hot with cilantro + lime

Inspired by this recipe!

2 thoughts on “Gochujang Ramen

  1. Danielle says:

    Rachel! So weird that we are in the same boat! We are grasping at the Element with over 200k miles on it for the same reason. It shakes so bad. We just had two new axles put on it and it’s still not right. Also, I went out and bought Gochujang today so I can make this! Good luck!

    Like

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