kimchi ramen

purchase on Amazon. All flavors - Soy Sauce, Tonkatsu and Miso work in this recipe, though I prefer Tonkatsu the best with kimchi!

Kimchi Ramen Recipe - 15 Minute Recipe

noodle soup (I prefer Nissin RAOH Ramen)

kimchi (or more, depending on taste)

mushrooms (enoki, shiitake)

fresh tofu

Asian chili powder (or cayenne powder)

green onion

seaweed

In a small saucepan, add the egg and enough water to cover by 1-inch. Bring water to a boil, then lower heat for a gentle simmer and cook for 3 minutes.

While egg is cooking, trim the mushroom stems, cube the tofu, chop the green onion. In a serving bowl, empty the soup seasoning packet and the flavoring packet. When egg is done, immediately drain water and remove egg. Peel egg and slice in half.

Refill saucepan with 3 cups of water. Bring to a boil, then turn heat to medium. Set timer for 4 minutes and add in the dried noodles, kimchi, mushrooms, tofu and chili powder.

When done, empty the ramen soup mix package(s) into a serving bowl. Ladle in the hot cooking water and stir with chopsticks until spices are dissolved. To the soup, add in the remaining ingredients from the pot. Top with green onion, shredded seaweed, and the egg. Add additional chili powder and additional kimchi, if desired.

If you have a packet of instant noodles in your pantry right now, you’re going to want to give this one a try. This quick and easy Kimchi Ramen can be whipped up with just a few ingredients and less than 15 minutes. And it’s way better than just the regular old flavor packet.

Quick and Easy Kimchi Ramen

vegetable oil

shiitake mushrooms ((thinly sliced))

cabbage kimchi ((chopped))

kimchi juice

stock

Korean red pepper powder ((gochugaru))

sugar

sesame oil

instant noodles

scallion ((julienned))

In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes. Add the kimchi and stir-fry for another 2 minutes.

Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.

Meanwhile, open up your package of instant noodles. Discard the flavor packet, and boil the noodles according to the package instructions. Transfer the cooked noodles to a bowl. Pour your broth over the noodles, and serve with scallions on top!

Note: If you prefer, you can also boil the noodles directly in the pot of broth!

Kimchi Cheese Ramen Stir-Fry. Chewy ramen noodles stir fried with kimchi and other aromatics, then covered in melted cheddar cheese. A delicious indulgent way to have noodles and kimchi. Ready in just 20 minutes! Great as a meal or side dish.

Easy Kimchi Cheese Ramen Stir-Fry (20-min. Recipe)

kimchi (finely chopped)

noodles

tbsp kimchi juice

tbsp water

garlic

chicken powder

tsp sugar

tbsp sesame oil

tsp cooking oil

green onion (finely chopped)

cheddar cheese (or

eggs

In a large pot filled with water, bring it a boil. Add your instant noodles and boil for 2 minutes max. Do not overcook them. Reserve 5 tbsp of the noodle water for later. Strain noodles immediately and add 1 tsp of oil to loosen the noodles. Set aside.

Then in a non-stick pan over medium heat, add remaining cooking oil.  Add chopped kimchi and fry until juices from the kimchi have been released. Next throw in your minced garlic and stir fry the kimchi and garlic together.

To the pan, add your loosened ramen noodles, followed by kimchi juice, chicken powder, sugar, sesame oil, and water. Mix everything together allowing the noodles to coat in the juice and kimchi.

Next toss in sliced green onions and mix well.  Then top off your noodles with shredded cheddar cheese allowing the cheese melt. You may want to lower the heat to avoid overcooking the noodles. Serve hot and enjoy!

Optional: Soft boil you eggs for 8 minutes in hot boiling water, covered with a lid. After boiling, ice bath your eggs. Crack and peel them.

Kimchi Ramen &ndash; spicy Korean ramen with kimchi, mushroom and poached egg. Easy kimchi ramen recipe that takes only 15 mins to make.

Kimchi Ramen

water

chicken broth

packs instant ramen

kimchi,

Korean hot pepper paste, Gochujang

Korean chili powder, Gochugaru

salt

scallion

Bring a pot of water to a boil...

Bring a pot of water to a boil and then lower to a bubbling simmer. Poach the eggs by dropping each egg gently in the water and cook for about 4-5 minutes. Make sure the water covers the eggs. Remove the eggs with a strainer. Set aside.

Heat up the same pot and add the...

Heat up the same pot and add the chicken broth. Bring it to boil. Add the kimchi, pepper paste, chili powder and ramen. When the ramen is about half done, add the mushroom and sesame oil. Add salt to taste. Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.

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