Kimchi ramen how we love thee! We combine the best of what you like about ramen and add a little kimchi to the recipe. It’s quite tasty without being too spicy.
Try to make this easy recipe yourself. Substitute some coleslaw mixed greens instead of kimchi if you are looking for an alternative. Kimchi ramen soothes our taste for Korean flavors without leaving home.
- pound boneless pork belly, cut into a 1/2″ dice
- 4 cloves garlic, grated
- 1 tablespoon ginger, grated
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 medium onion, finely chopped
- 16 ounces kimchi, squeezed dry and chopped, juice reserved
- 3 tablespoons gochujang
- 1 tablespoon gochugaru
- 8 cups chicken or vegetable broth
- 4 cups water
- 2 (4.8 ounce) packages Hakubaku Ramen noodles
- 6 to 8 poached eggs
- 2 bunches of scallions, chopped
- Place pork belly, garlic, ginger, soy sauce, and sesame oil in a small mixing bowl and stir to combine. Let marinate for 15 minutes.
- Add pork belly and marinade to a heavy-bottom soup pot over medium-low heat. Let cook, stirring occasionally, for 8-10 minutes. Add onion to pot and cook, stirring occasionally, 5-8 minutes, or until onion has softened.
- Turn up the heat to medium-high and add kimchi (no juice), gochujang, and gochugaru. Cook, stirring frequently, for 2 minutes. Add kimchi juice, broth, and water, stir to combine, and lower heat to maintain a simmer for 20 minutes. If you have time to spare, feel free to let simmer for a bit longer.
- During the last 2 to 3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).
- Divide ramen broth between 6 to 8 bowls. Gently lower in ramen noodles into each bowl. Top with a poached egg and a sprinkle of scallions. Dig in, slurp like crazy, and devour.
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