Wagamama Gochujang Pork Belly Ramen

Wagamama gochujang pork belly ramen costs £18.10 and is the second biggest bowl on the wagamama ramen menu at 953 kcal. Glazed pork belly sits over ramen noodles in a silky chicken broth with charred sweetcorn, pea shoots, spring onion and a tea stained egg. Gochujang, the Korean fermented chilli paste, does the heavy lifting: it gives the pork a lacquered red glaze that is sweet first, hot second, and savoury underneath everything. Of the three big protein bowls on the ramen list, this is the one people photograph, because the red glaze against the pale broth does half the work before a spoon moves.

The contrast running through the bowl is char against silk. The sweetcorn is properly charred, the pork edges caramelise where the glaze catches, and both sit in a broth wagamama keeps deliberately smooth and mild so the toppings stay loud. The tea stained egg splits into the broth and thickens the last third of the bowl. If the tantanmen is the deep, savoury end of the ramen list, this is the sweet and smoky end, and the two rarely disappoint a table that orders one of each and shares the first few spoonfuls.

That glaze explains the numbers. The gochujang pork belly ramen calories at 953 kcal come with the highest sugar figure of any ramen on the menu, most of it from the gochujang and the corn, alongside a serious 37 g of protein. The allergen sheet lists gluten, wheat, egg, soya and sulphites. Wagamama marks a gluten free route for this bowl, so ask about the noodle swap if you need it, and be direct with staff if coeliac disease rather than preference is the reason.

For anyone comparing how much is the gochujang pork belly ramen against its rivals, £18.10 puts it between the grilled chicken bowl and the tantanmen, which matches where it sits in richness. It pairs naturally with anything sharp: kimchee on the side sharpens every mouthful of pork, and the korean fried chicken bao buns double down on the gochujang theme if the table is sharing. A ginger kombucha is the drink that actually stands up to the glaze.