Name: Kimchi Ramen
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 tablespoons vegetable oil or avocado oil, or any mild-flavored cooking oil; ½ cup thinly sliced shiitake mushrooms; 1 clove garlic, minced; 1 cup kimchi, chopped; ½ cup liquid from kimchi; 5 cups vegetable stock, or vegetable broth; 1 tablespoon gochujang paste; 2 packets instant ramen noodles; 2 spring onions, thinly sliced; 2 hard-boiled eggs; 1 teaspoon black sesame seeds

Why You’ll Love This Recipe

Quick & Easy: Whip up this kimchi ramen in just about 20 minutes; it’s that fast!

Packed with Flavor: The combination of gochujang, garlic, and kimchi creates a flavor explosion that’s seriously addictive.

Visually Beautiful: Each bowl looks like a work of art, with colorful toppings that are just as appetizing as they are photogenic.

Versatile Meal: Perfect for lunch, dinner, or a late-night snack—whenever your cravings strike!

Diet-Friendly Options: Easily adjust for dietary needs, making it suitable for gluten-free or vegan diets.

Ingredients You’ll Need

2 tablespoons vegetable oil: Any mild-flavored oil will do, but avocado oil adds a buttery touch.

½ cup thinly sliced shiitake mushrooms: These mushrooms bring earthiness; substitute with button mushrooms if needed.

1 clove garlic, minced: Fresh garlic adds a robust flavor; garlic powder works in a pinch, though!

1 cup kimchi, chopped: The heart of this dish! Go for homemade or store-bought for optimal tanginess.

½ cup liquid from kimchi: Adds an extra layer of flavor. If you’re out, just add more broth.

5 cups vegetable stock or broth: Use homemade for the best result, but store-bought works too.

1 tablespoon gochujang paste: This spicy-sweet Korean chili paste is essential for depth; sambal oelek can be an alternative.

2 packets instant ramen noodles: The standard type works best; skip the seasoning packets for a cleaner flavor.

2 spring onions, thinly sliced: Provides a fresh crunch; chives can serve as a substitute.

2 hard-boiled eggs: Creamy yolks enhance richness; omit if vegan.

1 teaspoon black sesame seeds: Optional, but they add a nice crunch and visual pop. You can use white sesame seeds if you prefer.

How to Make Kimchi Ramen

Cook the Aromatics: In a medium-sized pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the ½ cup of thinly sliced shiitake mushrooms, and sauté for about 3-4 minutes, stirring gently until they soften. Throw in the 1 clove of minced garlic and cook for 20 seconds until fragrant. Then, toss in the 1 cup of chopped kimchi and let it cook for another 3 minutes to meld the flavors.

Add the Liquid: Pour in ½ cup of kimchi liquid and 5 cups of vegetable stock, and mix well. Stir in 1 tablespoon of gochujang paste, bringing everything to a delightful boil.

Cook the Ramen: Once boiling, add the 2 packets of instant ramen noodles. Let it simmer for about 2-3 minutes, or until the noodles are tender but still have a little bite, also known as ‘al dente.’

Assemble: Ladle the kimchi ramen into bowls, adding a sprinkle of sliced spring onions on top. Slice the 2 hard-boiled eggs in half, placing them gently on the noodles. Finally, add a sprinkle of 1 teaspoon of black sesame seeds for that extra touch.

Storing & Reheating

For optimal freshness, store any leftover kimchi ramen in an airtight container in the fridge, where it will last for up to 3 days. If you want to store it longer, feel free to freeze it for up to 3 months—just remember to separate the broth and noodles if possible, as freezing can alter the texture. When you’re ready to enjoy it again, reheat on the stove over medium heat until bubbling, adding a splash of broth or water if needed to refresh the dish.

Chef’s Helpful Tips

Make sure the oil is hot before adding the mushrooms to prevent them from getting soggy; you want them nice and golden.
For an extra boost of flavor, consider adding the hard-boiled eggs in the last minute of cooking to warm them through.
If you prefer a spicier kick, increase the amount of gochujang or add fresh chili slices when serving.
Always taste your broth; adjust seasoning with salt or additional kimchi liquid for a richer flavor.
You can make a big batch of kimchi ramen and store individual portions for quick meals throughout the week.

If you find yourself captivated by this delightful bowl of kimchi ramen, you’re not alone. This dish is a beautiful balance of spicy, savory, and umami goodness. Whether you’re a seasoned cook or a novice in the kitchen, the joy of creating it lies in the freedom to tailor flavors to your liking. Feel free to experiment with toppings or substitute ingredients based on what you have at home. The bliss is in the simplicity and versatility—each bowl can be a unique masterpiece.

Recipe FAQs

Can I make kimchi ramen vegan?

Absolutely! Replace the eggs with silken tofu or simply leave them out. Ensure your kimchi is vegan-friendly, as some brands may contain fish sauce.

What type of kimchi should I use?

Both homemade and store-bought kimchi work well. For a more intense flavor, opt for aged kimchi; it tends to be tangier.

Is kimchi ramen spicy?

The spice level depends on the gochujang paste. If you’re sensitive to spice, start with a smaller amount and adjust according to your taste.

Can I use a different type of noodle?

Yes! While instant ramen noodles are quick and easily accessible, you can substitute them with udon, soba, or rice noodles for a different texture. Cooking times may vary, so keep that in mind.

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