Kimchi Ramen

4.82 from 16 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Noodles

Cuisine: Korean Recipes

Keyword: Kimchi Ramen

Servings: people

Author: Bee Yinn Low

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