Spicy and Cheesy Kimchi Ramen
Visually Simple, Deliciously Addictive Kimchi Cheese Ramen
The kimchi cheese fried rice I made last night was so delicious, I couldn’t resist making it again, but this time with noodles! This recipe brings that amazing flavor into a comforting noodle dish.
Ingredients- 1 packet of instant ramen (Nagasaki Jjamppong ramen recommended)
- 1-2 slices of American cheese
- 50g-100g kimchi (well-fermented)
- 1/2 Tbsp gochugaru (Korean chili flakes)
Seasoning & Soup Base- 1/2 packet of ramen powder soup base
- 1 packet of ramen dried vegetable mix
- 1/2 packet of ramen powder soup base
- 1 packet of ramen dried vegetable mix
Cooking Instructions
Step 1
First, boil plenty of water with the dried vegetable mix included in the ramen. Using the dried vegetable mix from Nagasaki Jjamppong ramen is highly recommended for a richer broth! (Use slightly more water than you normally would for ramen.)
Step 2
While the water is boiling, chop the well-fermented kimchi into bite-sized pieces. You can adjust the amount of kimchi to your liking.
Step 3
Once the water is at a rolling boil, add the ramen noodles. To prevent them from becoming too soft, cook them until they are slightly firm (al dente, about 2.5 to 3 minutes). Quickly turn off the heat and drain the water, leaving only about 4 tablespoons of the cooking liquid in the pot. This is a key step for the right consistency!
Step 4
Without removing the noodles from the pot, quickly rinse them under cold running water. This step helps to firm up the noodles and remove excess starch, resulting in a cleaner taste and better texture.
Step 5
Now, add the chopped kimchi and 1/2 packet of the ramen powder soup base to the pot. Turn the heat to medium and stir-fry gently. Sautéing the kimchi with the soup base enhances the overall flavor profile. (Adding the reserved 4 tablespoons of noodle water back into the pot at this stage can help prevent it from becoming too dry and add more umami.)
Step 6
Once the kimchi and soup base are well combined, add 1/2 tablespoon of gochugaru for a spicy kick. Feel free to add more if you prefer it spicier.
Step 7
Continue to cook over medium heat, stirring occasionally, until the sauce has thickened and coats the noodles nicely. When it reaches a slightly ‘kue-deok’ (chewy yet soft) consistency, turn off the heat. Finally, place 1-2 slices of cheese on top and let it melt from the residual heat. This is your delicious Kimchi Cheese Ramen – the visual might be humble, but the taste is absolutely fantastic! Enjoy your meal!
