Kimchi Ramyeon Recipe
Korean · Main course · 15 min total
A quick and comforting Korean noodle soup made with spicy kimchi, instant ramyeon, and a few simple additions for extra flavor.
5
min prep
min prep
10
min cook
min cook
1
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 package instant ramyeon (preferably Shin Ramyun)
- 1/2 cup well-fermented kimchi, chopped
- 1/2 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon gochugaru (Korean chili flakes, optional)
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 green onion, sliced
- 1/2 tablespoon vegetable oil
- 1 egg
- 1/4 cup kimchi juice (from the kimchi jar)
- 1 1/2 cups water
Instructions
- Heat vegetable oil in a small pot over medium heat. Add chopped kimchi and sauté for 1-2 minutes until fragrant.
- Add gochujang, gochugaru (if using), soy sauce, and sugar. Stir for 30 seconds.
- Pour in water and kimchi juice. Bring to a boil.
- Add the ramyeon noodles and the seasoning packet from the package. Cook for 2 minutes, stirring occasionally.
- Reduce heat to low. Crack the egg into the center of the pot. Cover and cook for 1-2 minutes until egg is cooked to your liking.
- Remove from heat. Garnish with sliced green onion. Serve immediately.
Tips
- For extra protein, add sliced spam or tofu along with the kimchi.
- Adjust spiciness by adding more or less gochugaru.
- Use a non-stick pot to prevent the egg from sticking.
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