Kimchi Ramen


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



– 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 very hot water. Let steep 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. Bring to a boil, then simmer.


– Prepare the noodles by boiling them in hot water until cooked through. – Divide the noodles into 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.




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