Kimchi Ramen
Quick and easy, this kimchi ramen recipe is something anyone can make in just 15 minutes! Chewy noodles soaked in kimchi-flavored savory broth and topped with mushrooms and poached egg for a hearty meal.
Foto: Rasa Malaysia
Ingredients
- water
- 2 large eggs
- 4 cups chicken broth
- 1 cup kimchi with juice (sliced)
- 2 tablespoons Korean hot pepper paste (Gochujang)
- 1 teaspoon Korean chili powder (Gochugaru)
- 2 packs instant ramen
- 4 oz mushrooms (white button mushroom, buna shimeji or shiitake)
- 1 teaspoon sesame oil
- salt to taste
- 2 tablespoons chopped scallion
Steps
-
Bring a pot of water to a boil, then reduce to a bubbling simmer. Poach the eggs by gently dropping each one into the water and cooking for about 4–5 minutes, ensuring the water covers the eggs. Remove the eggs with a slotted spoon and set aside.
-
Heat the same pot and add the chicken broth. Bring it to a boil, then add the kimchi, pepper paste, chili powder, and ramen. When the ramen is about halfway cooked, add the mushrooms and sesame oil. Season with salt to taste. Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| water | - | - | - |
| large eggs | 2 | - | - |
| chicken broth | 4 cups | - | - |
| kimchi with juice | 1 cup | - | - |
| Korean hot pepper paste | 2 tablespoons | - | - |
| Korean chili powder | 1 teaspoon | $0.50/100g | $0.03 |
| packs instant ramen | 2 | $0.22/bungkus | $0.51 |
| mushrooms | 4 oz | - | - |
| sesame oil | 1 teaspoon | - | - |
| salt to taste | - | - | - |
| chopped scallion | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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