Fridge Ramen Recipe: 8 cups of water 1/4 cup Gochujang (red pepper paste) 1/4 cup soy sauce 1/4 cup sugar or brown sugar 2 tablespoons garlic powder 1/2 large yellow onion, sliced 1 cup kimchi (optional) 1-2 tablespoons curry powder (optional) Add-ins this time: Brisket sausages Red cabbage Carrots Snap peas Green onions Boiled eggs Roasted sweet potato Asparagus 2 packs of ramen Water as needed Black sesame seeds, for topping 3-4 cups of cheese for topping 🤭 Other add-ins I’ve done: Heavy cream Coconut milk Soup dumplings Gyoza Green beans Yellow squash Tofu Zucchini Roasted chicken Leftover Mac and cheese Marinated carrots Condensed milk (up to 3 tablespoons) Green Peas White potatoes BBQ pork Velveeta Black eyed peas Kambocha squash Coleslaw mix Asparagus Shrimp Chili Imitation crab Bell peppers Country ham 1. In a large, shallow pot, combine the water, gochujang, soy sauce, sugar, garlic powder, kimchi, and and curry powder (if using). Stir until the gochujang dissolves. Bring to a boil, then cook for 20 minutes, stirring occasionally. 2. Arrange your add-ins in the pot, leaving out the ramen and cheese. Bring the broth back to a boil, cover, and cook for 10 minutes. 3. Add the ramen and cook for 5–7 minutes, stirring frequently to keep the noodles from sticking and help them cook evenly. Add hot water if your broth evaporated too much. 4. Arrange the cheese on top, cover, and cook for another 5 minutes, or until the cheese melts into the broth. 5. Serve bubbling hot straight from the pot, with rice on the side, if desired. Inspired by kimchi jjigae and budae jjigae but this is NOT authentic at all 😊 — @courtneylcook TikTok