This kimchi ramen recipe is loaded with kimchi and shiitake mushrooms in a hugely flavorful seasoned broth and lots of noodles, topped with jammy eggs.
Kimchi Ramen Noodles
We're cooking up a big pot of Kimchi Ramen in the Chili Pepper Madness kitchen, my friends! Would you care for a bowl? I think you'll love it.
Kimchi ramen is a Korean-style noodle dish flavored with spicy kimchi. It's loaded with ramen noodles in a highly seasoned broth.
Kimchi is a spicy Korean dish of tangy fermented vegetables, a staple of Korean cuisine, perfect for your next bowl of ramen.
Why You'll Love My Kimchi Ramen Recipe
- I'm using homemade kimchi that is nice and spicy for added flavor, though you can use your favorite brand of kimchi.
- I use dried shiitake mushrooms, which allows us to use their soaking water from rehydrating them in our ramen broth for extra flavor.
- My ramen soup base, or tare, uses a mix of sesame paste, white miso, and gochujang for huge flavor, as well as other tasty ingredients.
- Homemade ramen eggs make this dish extra awesome!
Let's talk about how to make kimchi ramen, shall we? It's quick and easy!
Kimchi Ramen Ingredients
- FOR THE RAMEN SOUP BASE (TARE)
- Sake. Or you can use Chinese rice wine.
- Sesame Paste.
- White Miso.
- Gochujang. For a spicier version. You can skip it, or use doubanjiang, or red miso.
- Sesame Oil.
- Ginger and Garlic.
- Salt. To taste.
- FOR THE KIMCHI RAMEN
- Dried Shiitake Mushrooms.
- Chicken Stock. Or you can use chicken broth, or vegetable broth.
- Ramen Noodles. Instant noodles or instant ramen can be used here.
- Green Onions.
- Pulled Pork. Use tofu for a vegetarian version (with vegetable broth above).
- Ramen Eggs. Or use soft-boiled eggs, for topping. Poached eggs are good, too.
- Spicy Chili Flakes. Optional, for serving.
How to Make Kimchi Ramen - the Recipe Method
Ramen Soup Base (Tare). Make the ramen soup base by whisking together the sake, mirin, sesame paste, white miso, gochujang, sesame oil, garlic, and ginger in a small bowl. Adjust with salt and set aside.
NOTE: Add a bit of soy sauce if you'd like, though I omit it in my recipe.
Rehydrate the Mushrooms. Add the dried mushrooms to a large bowl and pour in 2 cups very hot water. Let steep for 20 minutes to rehydrate. When softened, remove the mushrooms.
There is a lot of flavor and nutrients in the mushroom soaking water, so do not discard it. Pour the mushroom soaking water into a large pot.
Slice the Mushrooms. Remove the hard stems from the mushrooms and discard. Thinly slice the mushrooms and set aside.
Kimchi Ramen Broth. Pour the chicken stock into the large pot with the mushroom soaking water along with the green onion. Swirl in the ramen soup base mixture (tare). Bring to a boil, then simmer 2 minutes over medium heat.
Cook the Ramen Noodles. Prepare the noodles by boiling them in hot water for 2 minutes, or until cooked through. Be sure to cook the noodles according to the package directions.
Prep the Serving Bowls. Divide the noodles into 4 bowl. Top each with kimchi and pulled pork. Ladle in the hot ramen soup.
Garnish and Serve. Top each bowl with a sliced ramen egg, then garnish and serve.
Boom! Done! Your kimchi ramen is ready to serve. It's so good! The perfect ramen noodle soup, perfect for ramen lovers and kimchi lovers alike.
Recipe Tips & Notes
- Using dried shiitake mushrooms allows you to use the soaking water from rehydrating them to bring additional flavor to your ramen broth.
- If you'd like to use fresh shiitake mushrooms, lightly cook them in a pan with oil, then serve with the ramen. Use 8 cups of chicken broth or stock for your ramen broth.
- Add other vegetables to your bowl of ramen, such as sliced carrots, bean sprouts, or watercress.
Storage & Leftovers
The best way to store leftover kimchi ramen is to save the noodles separately from the soup base. Remove the noodles, then store them in a sealed container in the refrigerator. Use within 2 days.
The ramen soup broth can be stored in a sealed container in the refrigerator for up to 5 days, or frozen for 3 months.
That's it, my friends. I hope you enjoy this easy kimchi ramen recipe. Let me know if you make it. I'd love to hear how it turned out for you, and how everyone enjoyed it!
Try Some of My Other Popular Recipes
If you love ramen, try my spicy ramen noodles recipe. It's similar to this dish, but with a LOT more spicy goodness. You might also enjoy this miso ramen, or this big bowl of chicken ramen.
Looking for a new spin? Try my homemade buldak ramen, or this fantastic birria ramen. So good!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Kimchi Ramen Recipe
FOR THE RAMEN SOUP BASE (TARE)
- ½ cup sake or use Chinese rice wine
- 3 tablespoons mirin
- 2 tablespoons sesame paste
- 2 tablespoons white miso
- 2 tablespoons gochujang or use doubanjiang
- 2 tablespoons sesame oil
- 4 cloves garlic grated
- 1 tablespoon grated ginger
- Salt to taste
FOR THE KIMCHI RAMEN
- 2 ounces dried shiitake mushrooms + 2 cups water for rehydrating
- 6 cups chicken stock or chicken broth
- 8 ounces ramen noodles
- 1 tablespoon sliced green onion + more for garnish
- 1 cup kimchi chopped
- 8 ounces cooked pulled pork or use tofu
- 2 ramen eggs or use soft boiled eggs, sliced in half
- Spicy chili flakes optional, for serving
- Make the ramen soup base by whisking together the sake, mirin, sesame paste, white miso, gochujang, sesame oil, garlic, and ginger in a small bowl. Adjust with salt and set aside.
- Add the dried mushrooms to a large bowl and pour in 2 cups very hot water. Let steep for 20 minutes to rehydrate. When softened, remove the mushrooms. Pour the mushroom soaking water into a large pot.
- Remove the hard stems from the mushrooms and discard. Thinly slice the mushrooms and set aside.
- Pour the chicken stock into the large pot with the mushroom soaking water along with the green onion. Swirl in the ramen soup base mixture (tare). Bring to a boil, then simmer 2 minutes.
- Prepare the noodles by boiling them in hot water for 2 minutes, or until cooked through.
- Divide the noodles into 4 bowl. Top each with kimchi and pulled pork. Ladle in the hot ramen soup.
- Top each bowl with a sliced ramen egg, then garnish and serve.
When you list sesame paste, are you referring to Tahini or something different?
Mike Hultquist says
Tahini will work for you in this case, John, though sesame paste is nuttier and more darkly toasted.