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Kimchi Ramen Recipe

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3.8 from 12 reviews

A flavorful and comforting Kimchi Ramen recipe that combines spicy kimchi, savory mushrooms, and rich broth, topped with soft boiled eggs and green onions for a perfect fusion of Korean and Japanese flavors. Ready in just 30 minutes, it’s an ideal quick meal perfect for chilly days or anytime you crave a hearty bowl of ramen.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • ¾ cup thinly sliced shiitake mushrooms
  • 2 cloves garlic, minced
  • 1 cup kimchi, chopped
  • ½ cup liquid from kimchi
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang paste
  • 4 cups chicken broth
  • 6 ounces instant ramen noodles (two 3-ounce packets)
  • ½ cup thinly sliced green onion
  • 2 soft boiled eggs

Instructions

  1. Sauté Mushrooms and Garlic: Heat vegetable oil in a small pot over medium heat. Add the thinly sliced shiitake mushrooms and sauté for 3-4 minutes until they start to soften and brown. Add the minced garlic and cook for an additional 1 minute until fragrant.
  2. Cook Kimchi: Add the chopped kimchi to the pot and continue cooking for 2-3 minutes, allowing the flavors to meld and the kimchi to slightly caramelize.
  3. Add Seasonings and Broth: Pour in the kimchi liquid, soy sauce, and gochujang paste. Stir well to combine. Then add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 5 to 10 minutes to deepen the flavor.
  4. Prepare Ramen Noodles: While the broth simmers, cook the instant ramen noodles according to the package instructions. Once done, drain and set aside to be added to the bowls.
  5. Assemble Bowls: Divide the cooked ramen noodles evenly between two bowls. Pour the hot kimchi broth over the noodles evenly.
  6. Garnish and Serve: Top each bowl with thinly sliced green onions and one soft boiled egg. Serve immediately for the best taste and texture.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and omit the soft boiled eggs or use a plant-based egg alternative.
  • Adjust the amount of gochujang paste according to your spice preference; it can be reduced for a milder flavor or increased for more heat.
  • Soft boiled eggs should be cooked for about 6-7 minutes for a runny yolk.
  • If you prefer a richer broth, add a dash of sesame oil at the end of cooking.
  • The kimchi liquid adds tangy flavor but can be reduced or omitted if preferred less sour.

Find it online: https://cookedbysarah.com/kimchi-ramen-recipe/