Easy thick udon-style noodles are soaked in sweet and spicy gochujang sauce made with brown sugar, sesame oil, and black vinegar, tossed with mushrooms, mixed seafood, and spinach, and topped with a crispy fried egg for this seafood neoguri twist.
Upgrade my Ramyun!
While writing this, I can taste the delicious, thick, chewy noodles. And I love how quick and easy this seafood neoguri dish was to make. There’s nothing wrong with eating ramyun, just as the package instructed, but it is much better and feels more like a meal when adding other ingredients.
That's what I enjoy when making ramyun. It is a treat and perfect for long days! To learn the difference between Ramyeon, Ramyun, and Ramen, check out my Beef Flavored Seaweed Ramyun with Egg, Gochujang, and Mushrooms recipe post.
In the mood for Korean? Try Korean-Style Beef Short Ribs with Smashed Sweet Potato and Hibachi-Style Vegetables and Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad Korean-inspired dishes. How about some bibimbap inspiration: Sesame Chili Salmon Rice Bowl? For some more instant noodle action, check out the Quick and Easy Veggie Ramyeon recipe.
Ingredients and Instructions
Let's get straight into it because, like this recipe, this blog post is quick and easy. I didn't want to have a noodle soup dish. So you will cook Nongshim Neoguri Spicy Seafood's instant dried noodles separately in boiling water, drain most of the water, and set them aside.
Using the same saucepan, heat some avocado oil. This oil has a great smoke point and barely any distinctive flavors that will overshadow the main ingredients. You will brown the mushrooms to get more in-depth flavor from them. Then, fry them in fresh garlic.
So, the base for this dish is already delicious. Next, you'll add the shrimp or seafood mix. In other words, you can do all shrimp or a frozen seafood mix. For example, seafood mixes usually have shrimp with squid, mussels, and clam pieces. Then, add gochujang, a Korean staple ingredient that is a deep red smooth chili paste with heat levels ranging from mild to hot.
What’s You’ll Do Next
Add the brown sugar to balance the dish's spiciness with some sweetness. I love brown sugar because its acidity from the molasses makes the taste different in every bite.
The added sesame oil is another staple of Korean cuisine that brings out the nutty side. Then, add the black vinegar and water to complete the sauce. Next, you'll add the noodles package in with the spinach.
Additionally, you only want to wilt the spinach, which takes less than a minute not to overcook the seafood. Top this spicy dish with a fried egg. The yolk will cut through the spiciness, again balancing out the meal.
See the seafood neoguri recipe card for quantities.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.
- Mushrooms - You can use your favorite mushrooms. Usually, I use cremini mushrooms, also known as brown button mushrooms. However, you can replace these with white button mushrooms, beech mushrooms, etc. Canned mushrooms will work, also.
- Black Vinegar - Black Chinese Vinegar gives dishes a deep, mellow, tangy flavor.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
- Egg Frying Pan - I specifically bought a 5-inch egg frying pan to quickly and easily make fried eggs that hold their circular shape. It's not necessary but convenient. Plus, it takes up less space on the stove in storage and is easy to clean up, like the Gotham Steel 5.5" Mini Egg and Omelet Pan with Ultra Nonstick Titanium & Ceramic Coating.
- Small Saucepan - I developed this recipe by using the Cuisinart 1.5 Quart Chef's Classic Stainless Steel Saucepan w/Cover. It's one of the best inexpensive and reliable saucepans out there.
- Pasta Pot - Used it to cook and drain the pasta originally. However, I changed the instructions in the recipe card to accommodate using only one pot. I developed this recipe using the AVACRAFT Stainless Steel Saucepan with Glass Strainer Lid. The lid has a convenient strainer in two sizes, and it's just the right size to cook pasta for two with easy draining.
Kitchen Must Haves - Find other tools I use here.
- Refrigerator - To store in the fridge, you can place the noodle dish in a shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to two days.
- Freezer - I do not recommend freezing this dish; the freezing and thawing process will change the texture of the noodles.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
This recipe uses a quick cooking method, so ensure all ingredients are prepped and ready to go.
Frequently Asked Questions
When purchasing this paste, find the heat level you prefer. You will be able to find this depending on the demographics of your area. You may find it at your local supermarket, an East-Asian market, or a Korean grocery store.
But it is also available on Amazon, like the highly rated O'Food Gochujang Korean Red Chili Pepper Paste Sauce.
Looking for other Asian-inspired recipes like this? Try these:
Looking for other easy recipes like this? Try these:
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Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
- 2 cups water
- 1 package of Nongshim's Neoguri Spicy Seafood
- 1 tablespoon avocado oil
- ¾ cup mushrooms quartered
- 1 garlic clove minced
- 1 cup shrimp or mixed seafood frozen or fresh, cooked or raw
- 1 teaspoon gochujang
- 1 teaspoon brown sugar
- ½ tablespoon sesame oil
- 1 tablespoon black vinegar
- 2 tablespoon water
- 1 cup fresh spinach
- 1 tablespoon avocado oil
- 1 large egg
- ⅛ teaspoon kosher salt
- Sesame seeds
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- In a medium 2.5-quart sauce pot, bring the water to a boil on high heat.
- When the water is boiling, add only the noodles from the packet.
- Boil noodles for 5 minutes, drain, and set aside in a 2-cup small mixing bowl.
- Clean out the sauce pot of remaining noodle scraps.
- Place the sauce pot back on the stove on medium heat.
- Add the oil and allow it to heat up.
- Add the mushrooms, occasionally stirring to brown the edges.
- Add the garlic, combine well, and cook for another 30 seconds.
- Add the shrimp or seafood mix.
- Stir occasionally until the lines on the shrimp turn slightly pink, about 30 seconds; you do not want to overcook the shrimp with a rubbery texture.
- Add the gochujang, brown sugar, sesame oil, black vinegar, seasoning packet, and dehydrated vegetable packet and combine well.
- Add the noodles, water, and spinach and combine well.
- Remove from the heat immediately when the spinach is wilted, and plate up in a bowl.
- Place 5-inch small frying or egg pan on the stove at medium-high heat.
- Add the oil and heat up.
- Add the egg, and do not disturb it.
- Allow the egg to brown along the egg white's edges. The egg will be done when the egg white is cooked through. You will see dried-up sunken dips where the bubbles were on the egg white. Refer to the recipe picture for more detail.
- Add the egg on top of the plated noodles.
- Garnish with sesame seeds.
- Cook chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food that previously touched raw meat to prevent food bourne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
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