ramyun

Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles.

Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg Recipe

canola, vegetable,

shiitake mushrooms, stems removed and caps sliced

Kosher salt

yellow onion, finely diced

ginger,

gelatinous chicken stock (see note)

kimchi, chopped, plus 6 tablespoons kimchi liquid

miso

soy sauce

baking soda

(500-gram) box angel hair pasta

soft-boiled eggs, halved,

scallions,

Nori (Japanese seaweed sheets),

Watercress or other tender leafy green,

In a large saucepan or Dutch oven, heat 2 tablespoons oil over medium-high heat until shimmering. Add shiitake, season with salt, and cook, stirring occasionally, until mushrooms have released their water and are starting to brown all over, about 4 minutes. Transfer shiitake to a plate and keep warm.

Add remaining 2 tablespoons oil to saucepan, then add onion, ginger, and garlic. Cook, stirring up any brown bits on bottom of saucepan, until onions are soft and translucent, about 5 minutes.

Add stock and bring to a simmer. Stir in kimchi and its liquid, miso, and soy sauce and return to a simmer. Season with salt, if needed.

Meanwhile, if using angel-hair pasta, add baking soda to 4 quarts of boiling salted water; otherwise, omit baking soda and bring 4 quarts of plain salted water to a boil. Cook noodles until al dente; drain completely.

Transfer noodles to bowl and spoon kimchi broth on top. Top each bowl with 2 egg halves, reserved shiitakes, scallions, nori, and watercress. Serve right away.

A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi.

Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup Recipe

(6-inch) piece kombu (sea kelp, see note)

scallions, divided

canola oil

beef short ribs

onion,

(3-inch) knob ginger,

garlic, divided

gochujang (see note),

doubanjiang (see note)

chicken stock

kochukaru, plus more to taste

cabbage

salt and black pepper

hon-shimeji mushrooms

servings ramen-style noodles

eggs

Cover kombu with 1 quart cold water. Bring to a boil over medium-high heat. Immediately reduce heat to low and add niboshi or katsuobushi. Let steep for 15 minutes, then drain broth and discard solids. Set aside. While broth simmers, roughly chop 8 scallions and set aside. Finely slice remaining 4 scallions and refrigerate in a sealed container until ready to use.

Heat 1 tablespoon oil in a heavy Dutch oven or stock pot over high heat until lightly smoking. Add as many short ribs as fit in a single layer and cook, turning occasionally, until browned on all sides, about 10 minutes total. Transfer to a large bowl and repeat until short ribs are all browned.

Add onion (cut side down) and ginger to pot and cook until well browned, about 5 minutes. Add 6 cloves garlic and roughly chopped scallions and cook, stirring, until lightly browned, about 3 minutes. Return short ribs to pot along with gochujang and doubanjiang. Stir to coat vegetables and beef in spice mixture, then add strained kombu broth and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook until beef easily separates from the bones, about 4 hours. For best results, allow to cool and transfer to refrigerator overnight.

When ready to proceed, strain soup through a fine mesh strainer (if refrigerated overnight, you'll have to reheat it slightly until it liquefies). Transfer liquid to a medium pot and skim off any excess fat. Pick out short ribs and transfer to a bowl. Discard remaining solids. When cool enough to handle, pick meat off of short rib bones and transfer to a cutting board. Discard bones. Roughly chop meat and set aside.

Add kochukaru to broth. Place a fine mesh strainer over the pot and strain kimchi juice into the broth. Finely mince garlic with a garlic press or a microplane and stir into broth. Add soy sauce. Season broth to taste with salt, pepper, and extra kochukaru and gochujang if a spicier flavor is desired. Bring to a simmer and keep warm.

Heat remaining tablespoon oil in a medium skillet over medium-high heat until shimmering. Add mushrooms and cook until lightly browned, about 4 minutes. Add chopped short rib and cook, tossing occasionally, until crisped in spots and well browned, about 5 minutes longer. Remove from heat and set aside.

Cook ramen noodles according to package instructions. Divide into individual pre-heated serving bowls. Top with broth, followed by crisped beef and mushrooms, sliced scallions, kimchi, and a soft boiled egg split in half. Serve immediately.

Elevate your instant ramyun noodles with sundubu (extra soft tofu)! It gives a bit of sundubu stew taste, while making it a healthier dish. 

Sundubu Ramyun

sundubu, 순두부

spicy ramyun, 라면 (or your favorite)

scallion

garlic

sesame oil

gochugaru, 고추가루 - optional

pepper

Add the sesame oil, garlic and 1/2 of the ramyun seasoning mix and optional gochugaru to a small pot and mix well over medium heat for a few seconds.

Add 1 cup of water. Turn the heat up to medium high. When water boils, add the sundubu in big chunks, and bring it to a boil.

Drop  the noodles in, and then add 1/2 packet of the vegetable flakes. Continue to boil until the noodles are almost cooked, about 3 minutes. The noodles should be al dente at this point.

Crack an egg straight over the noodles. You can break the egg yolk and stir into the soup if you want. Turn the heat off, and drop the scallion in, and sprinkle with pepper to taste.

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Top 3 ramyun recipes from across the web

The most viewed ramyun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Kimchi Ramen With Shiitake Mu...

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The most viewed ramyun recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine