Kimchi Ramen
Dive into a steaming bowl of kimchi ramen that bursts with zesty flavors and hearty goodness! In just 4-5 minutes, you can whip up this satisfying dish with vibrant kimchi, rich broth, and a sprinkle of green onions for that perfect crunch. Get ready to indulge in a quick and delicious meal that warms both the body and soul!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- garlic
🥛Dairy & Eggs(1)
- soft boiled egg
🫙Pantry Staples(1)
- 100 milliliters canola oil (3.38 fl oz)
🧂Spices & Seasonings(1)
- 20 grams Korean chili powder (0.71 oz)
📦Other(3)
- chives
- green onions
- kimchi
👨🍳 Instructions
- 1
Add 100 milliliters of canola oil into the pot.
- 2
Add garlic, chives, and kimchi into the pot and stir fry for two minutes.
- 3
Add kimchi stock and 20 grams of Korean chili powder, bring to boil and simmer for five minutes.
- 4
Add the noodles to the pot.
- 5
Serve in a bowl topped with green onions and a soft boiled egg.
💡 Pro Tips
- ✓Fry kimchi for exactly 2 minutes at medium-high heat to caramelize the sugars and develop deep umami flavors through the Maillard reaction without burning the delicate fermented vegetables.timing2 minutes
- ✓Use aged kimchi (7+ days old) for ramen because the lactobacillus fermentation breaks down cell walls, creating more complex flavors and better integration with the broth.ingredient7+ days aged
- ✓Add Korean chili powder (gochugaru) after the liquid to prevent burning - capsaicin compounds break down at 350°F, turning bitter instead of providing clean heat.technique350°F breakdown point
- ✓Cook ramen noodles for 30-60 seconds less than package directions since they'll continue cooking in the hot broth, preventing mushy texture from overgelatinized starches.timing30-60 seconds less
- ✓Soft boil eggs for exactly 6.5 minutes in boiling water to achieve a jammy yolk that's 63°C internally - the perfect temperature for creamy protein coagulation without rubberiness.technique6.5 minutes, 63°C
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Kimchi Ramen
Dive into a steaming bowl of kimchi ramen that bursts with zesty flavors and hearty goodness! In just 4-5 minutes, you can whip up this satisfying dish with vibrant kimchi, rich broth, and a sprinkle of green onions for that perfect crunch. Get ready to indulge in a quick and delicious meal that warms both the body and soul!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- garlic
🥛Dairy & Eggs(1)
- soft boiled egg
🫙Pantry Staples(1)
- 100 milliliters canola oil (3.38 fl oz)
🧂Spices & Seasonings(1)
- 20 grams Korean chili powder (0.71 oz)
📦Other(3)
- chives
- green onions
- kimchi
👨🍳 Instructions
- 1
Add 100 milliliters of canola oil into the pot.
- 2
Add garlic, chives, and kimchi into the pot and stir fry for two minutes.
- 3
Add kimchi stock and 20 grams of Korean chili powder, bring to boil and simmer for five minutes.
- 4
Add the noodles to the pot.
- 5
Serve in a bowl topped with green onions and a soft boiled egg.
💡 Pro Tips
- ✓Fry kimchi for exactly 2 minutes at medium-high heat to caramelize the sugars and develop deep umami flavors through the Maillard reaction without burning the delicate fermented vegetables.timing2 minutes
- ✓Use aged kimchi (7+ days old) for ramen because the lactobacillus fermentation breaks down cell walls, creating more complex flavors and better integration with the broth.ingredient7+ days aged
- ✓Add Korean chili powder (gochugaru) after the liquid to prevent burning - capsaicin compounds break down at 350°F, turning bitter instead of providing clean heat.technique350°F breakdown point
- ✓Cook ramen noodles for 30-60 seconds less than package directions since they'll continue cooking in the hot broth, preventing mushy texture from overgelatinized starches.timing30-60 seconds less
- ✓Soft boil eggs for exactly 6.5 minutes in boiling water to achieve a jammy yolk that's 63°C internally - the perfect temperature for creamy protein coagulation without rubberiness.technique6.5 minutes, 63°C