Name: Korean-Inspired Vegan Corn Cheese Ramen Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean-Inspired
Ingredients: 2 teaspoons oil; 1 bunch of green onions, white and light green parts sliced into ½-inch pieces, dark green part cut into thin strips or at a bias, divided; 10 cloves garlic, minced; 1 teaspoon gochugaru, plus more for garnish; 2 cups roasted sweet corn, plus more for garnish; 2 tablespoons gochujang; ½ cup vegan mayonnaise; ½ teaspoon MSG, optional; ⅔ cup vegetable broth; 3 (5-ounce) packages of vegan-friendly ramen noodles, cooked according to package directions; 1 cup vegan mozzarella cheese shreds; ½ cup vegan cheddar cheese shreds; Toasted sesame seeds, for garnish

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If you are looking for a truly satisfying vegan meal that comes together in just 20 minutes, look no further than this Korean-Inspired Vegan Corn Cheese Ramen Recipe. It marries chewy ramen noodles with the sweet creaminess of roasted corn and the bold, spicy kick of gochujang sauce. Topped off with melty vegan cheese and baked until bubbly and golden, this dish feels indulgent yet comforting. If you’re a fan of Korean corn cheese or love the idea of a creative, plant-based ramen, this recipe will quickly become a kitchen staple you’ll want to make again and again.

Ingredients You’ll Need

In a white pan filled with cooked yellow corn kernels that have some brown char marks, there is a white creamy sauce spread over the center. On top of the white sauce, there is a dollop of red sauce, thick and textured, with another amount of red sauce being poured from above. A wooden spoon rests on the white sauce and corn, with the spoon handle pointing to the right. The scene is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Korean-Inspired Vegan Corn Cheese Ramen Recipe lies in its simple yet essential ingredients. Every item contributes to the overall flavor harmony, texture contrast, and vivid color that make this dish so special and appetizing.

Oil: Acts as the perfect base to sauté the aromatics and brings a silky richness to the dish.
Green onions: The white and light green parts add savory depth while the dark green tops serve as a bright garnish.
Garlic: Provides that irresistible fragrant punch that awakens the palate.
Gochugaru: Korean red pepper flakes that lend smoky heat and authentic spice.
Roasted sweet corn: Adds natural sweetness and a lovely pop of texture throughout.
Gochujang: The fermented chili paste that delivers umami and warmth to the sauce.
Vegan mayonnaise: Brings creamy richness while helping to bind the sauce components.
MSG (optional): Enhances the savory flavors for that authentic Korean taste.
Vegetable broth: Keeps everything saucy and helps the noodles soak up flavor.
Vegan-friendly ramen noodles: Cooked to perfection for that chewy texture ramen is known for.
Vegan mozzarella cheese shreds: Melts beautifully to replicate that classic corn cheese topping.
Vegan cheddar cheese shreds: Offers a tangy sharpness and extra melty goodness.
Toasted sesame seeds: Adds a nutty crunch for the finishing touch.

How to Make Korean-Inspired Vegan Corn Cheese Ramen Recipe

Step 1: Preheat and Prepare Aromatics

Start by preheating your oven to 375°F to get it ready for the final baking stage. Heat a large oven-safe sauté pan over medium-high heat with oil. Once shimmering, add the white and light green parts of your sliced green onions along with minced garlic. Sprinkle in gochugaru flakes and cook, stirring often, until everything releases a fragrant aroma, about 1 to 2 minutes.

Step 2: Combine Corn and Sauce Ingredients

Stir in the roasted sweet corn with vegan mayonnaise, gochujang, and optional MSG. Mix well to coat the corn and aromatics evenly, cooking for an additional 3 to 5 minutes to fully warm the mixture and let the flavors meld beautifully.

Step 3: Add Broth and Noodles

Pour in the vegetable broth and cooked ramen noodles, tossing everything to combine so the noodles soak up the spicy, creamy sauce. This step ensures every strand of ramen is bursting with that Korean-inspired flavor.

Step 4: Top with Cheese and Bake

Sprinkle a generous layer of vegan mozzarella and cheddar cheese shreds over the noodle mixture. Cover the pan and transfer it to the oven. Bake for 8 to 10 minutes or until the cheese melts completely and bubbles to a gorgeous golden finish.

How to Serve Korean-Inspired Vegan Corn Cheese Ramen Recipe

A white pan filled with a dish that has three main layers: the bottom layer is cooked noodles with a light golden color, the middle layer is melted cheese in orange and white shades that covers the noodles, and the top layer is yellow roasted corn sprinkled with white sesame seeds and red spices. On top of the corn, there are thin green spirals of sliced scallions arranged in a small pile at the center. A woman's hand is holding dark wooden chopsticks lifting a clump of noodles covered in melted cheese above the pan. The pan is placed on a white marbled surface with a white cloth in the background and a small plate partially visible at the corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once out of the oven, sprinkle toasted sesame seeds across the top. Add a few more roasted sweet corn kernels and thin strips of the green onion’s dark green parts. A pinch more of gochugaru flakes will brighten the dish with just the right amount of heat. These garnishes add color, crunch, and extra layers of flavor that make every bite feel gourmet.

Side Dishes

This ramen pairs beautifully with crisp, refreshing side dishes to balance its richness. Consider serving with a simple kimchi salad or a light cucumber salad dressed with rice vinegar and sesame oil. These sides bring freshness, texture contrast, and an extra layer of Korean flair to your meal.

Creative Ways to Present

For a fun twist, try serving the ramen directly in individual oven-safe ramekins or mini cast iron skillets. This presentation keeps the cheesy topping perfect and bubbling right at the table. Alternatively, a large shallow serving dish lets everyone dig in family-style, fostering that cozy, communal feeling so often cherished with Korean meals.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers of this Korean-Inspired Vegan Corn Cheese Ramen Recipe, store them airtight in the refrigerator. The noodles may soak up extra sauce overnight, so adding a splash of vegetable broth when reheating helps revive that fresh, just-cooked texture.

Freezing

This dish freezes well if you want to prepare in advance. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and stir gently before reheating to restore some of the original creaminess and flavor.

Reheating

To reheat, bake the leftovers in an oven-safe dish at 350°F until warmed through and the cheese topping is melted again. Alternatively, use a stovetop skillet with a splash of vegetable broth over medium heat while stirring gently. Avoid the microwave if possible; it tends to make noodles rubbery.

FAQs

Can I use regular mayonnaise instead of vegan mayonnaise?

Yes, you can substitute regular mayonnaise if you’re not strictly vegan, but the vegan mayonnaise maintains the plant-based integrity of the recipe while still providing creamy richness.

Is MSG necessary for this recipe?

MSG is optional and mainly enhances umami flavors. You can skip it if you prefer, but adding a small pinch helps replicate the authentic savory punch in Korean dishes.

Can I use frozen corn instead of roasted corn?

You can, but roasting fresh or thawed corn gives a sweeter, more caramelized flavor that lifts the whole dish. If using frozen corn, drain well and sauté to develop some color before adding.

What types of vegan cheese work best here?

Choose shredded vegan mozzarella and cheddar that melt smoothly and taste mild to sharp. Brands with good meltability enhance the ooey-gooey baked topping you want in corn cheese ramen.

Can I make this gluten-free?

Absolutely! Simply swap the ramen for your favorite gluten-free noodles. Just check that all other ingredients, especially gochujang and broth, are gluten-free certified.

Final Thoughts

This Korean-Inspired Vegan Corn Cheese Ramen Recipe is a joyous celebration of flavors and textures, perfect for busy weeknights or whenever you want a comforting vegan meal that feels like a treat. It’s truly a dish that brings together the best of Korean street food with homey satisfaction. Give it a try, invite your friends or family, and watch it become a beloved recipe in your rotation as well!

Korean-Inspired Vegan Corn Cheese Ramen Recipe

Ingredients You’ll Need