Fermented Kimchi Ramen

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Fermented Kimchi Ramen is a delightful fusion of spicy, tangy, and savory flavors that create a comforting bowl of warmth. This recipe is perfect for those chilly nights when you're craving something hearty with a bit of a kick. It’s a dish that brings together the traditional Korean kimchi with the beloved Japanese ramen to create an unforgettable experience.

Ingredients for Fermented Kimchi Ramen

Ramen noodles provide the chewy, satisfying base for our dish. Choose your favorite brand or style — just make sure they are plain noodles without added flavorings. Chicken or vegetable broth forms the rich, savory foundation of the soup, while fermented kimchi adds its signature spicy tang and depth. Soy sauce enhances the umami profile, and sesame oil lends a nutty aroma that ties everything together. Ginger and garlic are essential aromatics, contributing warmth and depth. Green onions bring a fresh, crisp texture, while the eggs add creaminess when mixed into the broth. Bean sprouts and carrots offer crunch and color, and a sprinkle of sesame seeds gives a final touch of nuttiness. Season with salt and pepper to taste for the perfect balance.

Tips & Tricks

  • Use day-old kimchi for a more pronounced flavor.
  • Adjust the spice level by using more or less kimchi juice.
  • Don’t overcook the eggs; a runny yolk adds richness to the broth.
  • Toast the sesame seeds lightly for extra nuttiness.

Serving Suggestions

This ramen is best enjoyed hot and fresh. Pair it with a simple cucumber salad or some pickled radishes on the side to balance the spicy flavors. A cold glass of barley tea can also be a refreshing accompaniment.

Frequently Asked Questions

Can I use instant ramen noodles?
Yes, just discard the flavor packets and use the noodles.
How can I make this vegetarian?
Simply use vegetable broth and ensure your kimchi is vegetarian.
Can I add more vegetables?
Absolutely! Feel free to add mushrooms, bok choy, or bell peppers.

Fermented Kimchi Ramen Recipe Walkthrough

Start by cooking the ramen noodles according to the package instructions. Once they’re cooked, drain and set them aside. This will ensure they’re ready to go once your broth is prepared. In a large pot, heat up the sesame oil over medium heat. Add the minced garlic and ginger, and sauté them for about 1-2 minutes until they release their delicious aroma.

Next, pour in the chicken or vegetable broth along with the soy sauce. Stir them together and bring the mixture to a gentle simmer. Add in the chopped kimchi and let it simmer for about 5 minutes. This allows the flavors to meld, creating a deeply flavored broth.

While your broth is simmering, soft-boil the eggs in a separate pot for precisely 6 minutes. Once done, peel them carefully and set them aside. Timing is key here to achieve that perfect runny yolk.

Now, divide the cooked ramen noodles into serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount of kimchi bits. Top each bowl with sliced green onions, bean sprouts, julienned carrots, and a soft-boiled egg. Finally, sprinkle sesame seeds over the top. Season with salt and pepper to taste just before serving.

Why You'll Love This Recipe

  • Quick and easy to make — perfect for weeknight dinners.
  • Combines the rich flavors of fermented kimchi with classic ramen.
  • Customizable with your favorite toppings and vegetables.
  • Great way to use up leftover kimchi in a creative dish.

Ingredients

8 oz ramen noodles
2 cups chicken or vegetable broth
1 cup fermented kimchi, chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp ginger, minced
2 cloves garlic, minced
2 green onions, sliced
2 eggs
1/4 cup bean sprouts
1/4 cup carrots, julienned
1 tbsp sesame seeds
Salt and pepper to taste

Step-by-step Instructions

1. Cook the ramen noodles according to package instructions and set aside.
2. In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Pour in the chicken or vegetable broth and soy sauce; bring to a simmer.
4. Add the chopped kimchi to the broth mixture and let it simmer for 5 minutes to infuse the flavors.
5. In a separate pot, soft-boil the eggs for 6 minutes, then peel and set aside.
6. Divide the cooked noodles into serving bowls and ladle the hot broth over them.
7. Top each bowl with sliced green onions, bean sprouts, julienned carrots, and soft-boiled eggs.
8. Sprinkle sesame seeds over the top and season with salt and pepper to taste before serving.

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