Spicy & Refreshing Hangover Ramen with Kimchi and Bean Sprouts
How to Make Hangover Ramen with Kimchi and Bean Sprouts
A delightful taste that makes you crave its refreshing broth! Learn how to make this invigorating Kimchi and Bean Sprout Hangover Ramen. It’s perfect for recovering from a hangover or just enjoying any time.
Ingredients
- 1 packet of instant ramen
- 500ml water
- 1 handful of bean sprouts (approx. 50g)
- 2 sheets of well-fermented kimchi (aged kimchi)
- 1/2 Korean chili pepper (Cheongyang chili)
- 1/2 stalk of green onion
- 1 egg
- 0.5 Tbsp red pepper flakes (gochugaru)
- 1 tsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
Pour 500ml of water into a pot. Finely chop 2 sheets of well-fermented kimchi (aged kimchi) into bite-sized pieces (about 2-3 cm) and add them to the water. Using aged kimchi will make the broth deeper and more refreshing.
Step 2
Add 0.5 Tbsp of red pepper flakes (gochugaru) for a spicy kick and 1 tsp of minced garlic for enhanced flavor.
Step 3
If you like it spicy, finely mince 1/2 of a Korean chili pepper (Cheongyang chili). Removing the seeds will help control the heat level.
Step 4
Add the minced chili pepper to the pot with the kimchi and seasonings. Bring to a rolling boil over high heat. This step allows the flavors of the kimchi and seasonings to meld, creating a refreshing broth base.
Step 5
Rinse the bean sprouts thoroughly under running water and drain them. Adding bean sprouts will make the broth even more refreshing and provide a satisfying crunch.
Step 6
Have 1 egg ready. You can beat it before adding or crack it directly into the soup.
Step 7
Slice 1/2 stalk of green onion into small pieces. This will be added at the end for a fragrant finish.
Step 8
Once the broth is boiling vigorously, let it simmer for about 3 minutes to allow the kimchi and seasonings to fully infuse. Then, add the ramen noodles and cook until they are almost done. It’s best to cook them slightly less than the package instructions suggest.
Step 9
When the noodles are about half-cooked (after approximately 2 minutes), add the prepared bean sprouts and continue to cook. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 10
Once the bean sprouts are crisp-tender and the noodles are cooked to your liking, add the egg. I like to whisk the egg into the soup, but you can also drop it in whole or cook it to a soft-boiled consistency. Adjust to your preference.
Step 11
Finally, garnish with the sliced green onions. For an extra kick, add a pinch of black pepper to taste. Your spicy and refreshing Kimchi and Bean Sprout Hangover Ramen is ready! Enjoy it while it’s hot.
