Korean
Kimchi Ramyeon (Korean Kimchi Instant Noodles)
Instant noodles upgraded with kimchi, gochujang and serious flavour.
Ingredients
Pantry bits
- 1 pack instant noodles (with seasoning)
- 1 cup kimchi (chopped, plus juice)
- 1 tsp gochujang
- 1 clove garlic (minced)
- 1 egg
- 1 spring onion (sliced)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 cups water
Instructions
- Start the base
- In a small pot, bring water to a boil. Add kimchi, garlic, and gochujang.
- Build the broth
- Let it simmer for 2–3 minutes so the kimchi flavour really opens up.
- Add noodles
- Drop in the noodles and the seasoning packet. Cook as per packet instructions.
- Crack the eggAdd the egg directly into the broth.
- Leave it for a poached-style finish
- Or stir it through for a richer, cloudy broth
- Finish strong
- Add soy sauce and sesame oil.
- Serve
- Top with spring onion and go hard immediately.
Notes
- Use aged kimchi if you can — more sour = more flavour
- Add a slice of processed cheese if you want full Korean convenience-store vibes
- Spam or leftover pork takes this into elite territory
About this dish
This is what happens when instant noodles grow up.
Sharp, funky kimchi cuts through the richness of the broth, while gochujang adds depth and heat. It’s fast, messy, and deeply satisfying — the kind of late-night bowl that hits way harder than it should.
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