Kimchi Ramen Recipe

What's in it

17 parts read from its 17 ingredient lines, its title and its method.

Broth base

• Chicken “6 cups chicken stock (or chicken broth)”
• Vegetable or mushroom “2 ounces dried shiitake mushrooms (+ 2 cups water for rehydrating)”

Tare and seasoning

• Miso “2 tablespoons white miso”
• Sesame paste or tahini “2 tablespoons sesame paste”
• Chili bean paste (doubanjiang) “2 tablespoons gochujang (or use doubanjiang)”
• Gochujang “2 tablespoons gochujang (or use doubanjiang)”
• Mirin “3 tablespoons mirin”
• Tare made in the recipe a heading in the list

Aroma oil

• Sesame oil “2 tablespoons sesame oil”

Noodles

• Instant noodles “8 ounces ramen noodles”

Toppings

• Pork (other cuts) “8 ounces cooked pulled pork (or use tofu)”
• Marinated egg (ajitama) “2 ramen eggs (or use soft boiled eggs, sliced in half)”
• Scallion or negi “1 tablespoon sliced green onion (+ more for garnish)”
• Kimchi “1 cup kimchi (chopped)”
• Tofu “8 ounces cooked pulled pork (or use tofu)”
• Chili flakes or togarashi “Spicy chili flakes (optional, for serving)”

How it is served

• Served in soup from the method

Against the usual Korean ramyeon

It has 5 of the 5 parts of the usual Korean ramyeon: instant noodles, chili heat, an egg, scallion or negi and kimchi.

Less usual for the style: miso (in 8% of Korean ramyeon recipes), sesame paste or tahini (in 8% of Korean ramyeon recipes), chili bean paste (doubanjiang) (in 8% of Korean ramyeon recipes), mirin (in 16% of Korean ramyeon recipes) and tare made in the recipe (in 8% of Korean ramyeon recipes).

In Korea ramyeon usually means instant noodles, often fiery, cooked right in their soup and finished with an egg, scallions, kimchi or cheese.