Kimchi Ramen

The aroma of simmering broth and the vibrant colors of kimchi transport you to the heart of Korean cuisine. Kimchi Ramen combines comforting noodles with spicy, tangy flavors in a dish that takes just over 30 minutes to prepare. It’s a perfect meal for those busy weeknights when you crave something warm and satisfying.

This recipe is ideal for ramen lovers and anyone seeking a quick, flavorful dish. Transform your weeknight dinners or impress guests with this delightful bowl of goodness. You can easily make the kimchi ahead and store it separately for up to a week.

Why You’ll Love This Recipe

• The broth is rich, fulfilling, and infused with the bold taste of kimchi.
• Poached eggs add a creamy texture that enhances the dish’s richness.
• Ramen cooks quickly, making it a speedy weeknight meal.
• Mushrooms provide an earthy note, elevating the overall flavor profile.

What You’ll Need

Gather the following ingredients to whip up this delicious dish.

For the Broth

• 4 cups chicken broth
• 1 cup kimchi with juice, sliced
• 2 tablespoons Korean hot pepper paste (Gochujang)
• 1 teaspoon Korean chili powder (Gochugaru)
• Salt to taste

For the Noodles

• 2 packs instant ramen

For the Garnish

• 2 large eggs
• 4 oz mushrooms, sliced (white button, buna shimeji, or shiitake)
• 1 teaspoon sesame oil
• 2 tablespoons chopped scallion

Use fresh kimchi for the best flavor.

Substitutions & Swaps

• Chicken broth: vegetable broth for vegetarian option
• Gochujang: Sriracha for a different heat level
• Ramen: Whole wheat or gluten-free noodles
• Sesame oil: Olive oil for a milder flavor

How to Make It

Start by poaching the eggs, then build your broth and noodles.

Poach the Eggs

Bring a pot of water to a boil, then reduce to a bubbling simmer. Gently drop each egg into the water and cook for about 4–5 minutes, ensuring the water covers the eggs. Remove the eggs with a slotted spoon and set aside.

Heat the Broth

Heat the same pot and add the chicken broth. Bring it to a boil, then add the kimchi, Gochujang, and Gochugaru.

Cook the Ramen

Add the instant ramen to the boiling broth. When the ramen is about halfway cooked, add the sliced mushrooms and sesame oil. Season with salt to taste.

Serve

Transfer the noodles and broth to two bowls. Top with the poached eggs and chopped scallions. Serve immediately.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the noodles don’t freeze well.
Reheat: Microwave for 1-2 minutes, stirring halfway.

Tips for Best Results

• Use fresh kimchi for superior flavor and texture.
• Adjust the spice level by adding more or less Gochujang.
• Don’t overcook the poached eggs; they should remain slightly runny.

Serving Suggestions

• Pair with pickled radishes for contrast.
• Enjoy with a side of tempura vegetables for a complete meal.
• Serve for lunch or dinner during cooler weather.