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Quick and easy, this kimchi ramen recipe is something anyone can make in just 15 minutes! Chewy noodles soaked in kimchi-flavored savory broth and topped with mushrooms and poached egg for a hearty meal.
Homemade Spicy Kimchi Ramen
Recently, I have been obsessed with Korean food and now, I want to try Korean cooking at home. This kimchi ramen is my current favorite! It’s so easy to prepare for a quick lunch even if I don’t use any of the seasoning packages in the ramen.
Instead, I make the soup base and add my ingredients and seasonings. I swear, it’s perfect for cold, gloomy, and rainy days that just beg for a hot bowl of noodles. Serve it with a side of Korean soy sauce eggs (Mayak eggs) for that added punch of flavor!
This recipe is an upgrade to instant ramen or ramyeon by skipping the salty flavor packets and using chicken broth and traditional Korean condiments and spices for the soup base.
Got leftover kimchi? Add it to other Korean dishes like Kimchi Fried Rice and Kimchi Jjigae!
What Is Kimchi Ramen
Kimchi ramen is a Korean-style noodle soup with kimchi in its broth for a spicier and tangier flavor than the usual instant ramen. The main components are the noodles, broth, and toppings like egg, vegetables, and meat.
Kimchi is a staple Korean side dish made with salted and fermented vegetables, often cabbage, flavored with fish sauce, chili flakes, and garlic. It is usually eaten with meat and rice, added to soup dishes like kimchi stew and kimchi ramyeon, or even as is.
For the noodles, you can opt to use instant, dry, or fresh ramen noodles. And for toppings, it’s all up to you! Personally, I love adding a soft-boiled egg because it provides a richer flavor to the soup and it just completes the bowl.
Kimchi Ramen Ingredients
- Instant ramen – feel free to choose any brand since you will only need the noodles. You can use dry or fresh ramen noodles too.
- Kimchi – use cabbage kimchi for this recipe. As much as you can, don’t buy bottled, mass-produced kimchi. Buy one from your favorite Korean restaurant as they usually make them fresh in the restaurant.
- Chicken broth – for the soup base. You can also substitute this with beef or vegetable stock.
- Gochujang (Korean hot pepper paste) and Gochugaru (Korean chili powder) – these two add that really spicy kick and red color to the ramen.
- Egg – I use poached eggs, but soft-boiled or easy-over eggs are good options. I love it when the yolk is still runny and mixes well with the broth.
- Mushrooms – for added texture, flavor, and nutrition. My favorites are white button, buna shimeji, and shiitake mushrooms.
- Sesame oil – gives the dish a nutty taste and aroma.
See the recipe card for full information on ingredients.
Recipe Variations
- Make it cheesy – Cheese and kimchi ramen instant noodles obviously go well together! Add a slice (or two!) of cheese on top while the soup is still piping hot and mix well.
- Kimchi noodles – When it’s too warm to sip hot soup, omit the broth and make a spicy and tangy sauce instead. Mix kimchi, sesame oil, gochujang, sugar, soy sauce, and vinegar and combine well with your cooked and drained noodles. Top with an egg and chopped scallions.
- Sundubu ramen – Make your kimchi ramen more filling by adding sundubu or silken tofu. Slice the tofu and add it towards the end so it will not overcook.
How To Make Kimchi Ramen
Turn instant ramen into a restaurant meal by using chicken broth and your favorite toppings like eggs and vegetables. And of course, kimchi for that spicy and tangy twist!
Step 1. Bring a pot of water to a boil, then reduce to a bubbling simmer. Poach the eggs by gently dropping each one into the water and cooking for about 4–5 minutes, ensuring the water covers the eggs. Remove the eggs with a slotted spoon and set aside.
Step 2. Heat the same pot and add the chicken broth. Bring it to a boil, then add the kimchi, pepper paste, chili powder, and ramen. When the ramen is about halfway cooked, add the mushrooms and sesame oil. Season with salt to taste. Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.
Helpful Tips For Home Cooks
- Use different broths or stocks to change up the flavor profile of your kimchi ramen. You can use vegetable broth, pork bone broth, or dashi, which you can either make at home or buy pre-made. You can also add miso for a richer soup.
- If you can’t make kimchi at home, I recommend buying it from your local Korean or Asian store. Ask the waiter or cashier, they will most likely sell their kimchi to you. Skip the bottled and mass-produced ones found in supermarkets for the freshest and most authentic flavor!
- Add more vegetables, meat, or seafood to your kimchi ramen to make it more flavorful, filling, and nutritious. Make a vegetarian or vegan ramen for an even healthier meal.
Frequently Asked Questions
Yes! The spicy and tangy flavor of kimchi balances the rich, umami taste of the ramen broth.
It depends on the spice level of the kimchi you add as well as the amount of gochujang and gochugaru in the broth. Don’t worry, you can easily adjust the spiciness of your ramen.
Kimchi is made of salted and fermented vegetables, usually cabbage and radish, flavored with chili flakes, garlic, fish sauce, and ginger.
Definitely! You can use vegetable broth for the soup and toppings like tofu, mushrooms, and green onions. Also, make sure that your preferred instant noodles do not have any animal products in their ingredients list.
Wheat-based noodles are generally best for all kinds of ramen, including kimchi ramen. But for a quick and easy meal, instant ramen noodles also do the job.
You can incorporate almost any protein, including egg, meat, and seafood. Plant protein sources like tofu and edamame are also great additions.
This kimchi ramen recipe has only 203 calories per serving.
What To Serve With Ramen Kimchi
For a wholesome meal and an easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Kimchi Ramen
Ingredients
- water
- 2 large eggs
- 4 cups chicken broth
- 1 cup kimchi with juice, sliced
- 2 tablespoons Korean hot pepper paste, Gochujang
- 1 teaspoon Korean chili powder , Gochugaru
- 2 packs instant ramen
- 4 oz (125g) mushrooms , white button mushroom, buna shimeji or shiitake
- 1 teaspoon sesame oil
- salt to taste
- 2 tablespoons chopped scallion
Instructions
- Bring a pot of water to a boil, then reduce to a bubbling simmer. Poach the eggs by gently dropping each one into the water and cooking for about 4–5 minutes, ensuring the water covers the eggs. Remove the eggs with a slotted spoon and set aside.
- Heat the same pot and add the chicken broth. Bring it to a boil, then add the kimchi, pepper paste, chili powder, and ramen. When the ramen is about halfway cooked, add the mushrooms and sesame oil. Season with salt to taste. Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.
Notes
- Use different broths or stocks to change up the flavor profile of your kimchi ramen. You can use vegetable broth, pork bone broth, or dashi, which you can either make at home or buy pre-made. You can also add miso for a richer soup.
- If you can’t make kimchi at home, I recommend buying it from your local Korean or Asian store. Ask the waiter or cashier, they will most likely sell their kimchi to you. Skip the bottled and mass-produced ones found in supermarkets for the freshest and most authentic flavor!
- Add more vegetables, meat, or seafood to your kimchi ramen to make it more flavorful, filling, and nutritious. Make a vegetarian or vegan ramen for an even healthier meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much water do need for the base
Hi Saskia, you need to use chicken broth for the base. It’s listed in the recipe.
Hello! I’m having a hard time finding Gochugaru powder locally, will the recipe still hold up with only the Gochujang paste?
Thanks!
Should be ok.
The absolute best kimchi ramen recipe ive found! After finding an instant version and giving it a try i fell in love with kimchi ramen and needed to make it at home! My absolute favorite comfort meal! Instead of salt i like to use a little soy sauce yumm
Great! :)
Hi Rasa,
Should I add the ramen’s seasoning packets to this dish, or do I just use the noodles from the packets?
Just use noodles.
Hi Rasa
I wanted to make this recipe but instead of egg, I wanted to use extra firm tofu instead.
In order to get a good flavor infusion with the tofu, I figured it would be smart to cook it alongside the soup broth, mushrooms, and Kim chee.
Would you advise I add the tofu last with the other ingredients or all at the same time? And how much tofu would I use for a single serving? I’ve been able to do all of the other ingrediant reduction calculations fine.
I would add the tofu last and the quantity doesn’t matter.
Hello. When I boil the eggs and use the same pot to add the broth, do I empty the water first?
Yes.
This recipe is delicious and my family loved it!!
Yum! This looks so delicious
Thanks Sara!
Looks yummy. I dont have kimchi, can u suggest a replacement for kimchi and mushroom. I just wanted to try this dish. It isnt winter here but still wanted to give this for dinner
Hi Smitha, Please look up the recipe for Kimchi online. Its a simpler version of Indian Pickles. Here are couple of links, for kimchi. You can use Napa Cabbage or Radish as the main ingredient.
1. http://www.maangchi.com/recipe/musaengchae
2.http://www.maangchi.com/recipe/tongbaechu-kimchi
Good luck! Enjoy !
Hi Rasa. Where do I find all of the Korean Products that are fresh and will deliver them to my door. I am disabled. I love your website. I watch Modern Korean Cinema as well. I am American. Thank you so much. I have always loved to learn other food cultures, people and Countries. D. Pendleton
Hi Don, I think you can get the ingredients on Amazon and they would deliver it to your door. Try it. :)
Hi Mr. Pendleton,
I came across this website the other day, you might find it useful : http://crazykoreancooking.com/
Emilie