One-Pot Kimchi Ramen
This one-pot kimchi ramen has everything you could possibly want in a ramen recipe: it’s quick and easy, requires minimal prep and clean-up, it’s spicy, filling, delicious, and has all the textures and flavors.
This kimchi ramen is perfect for warming up on a cozy afternoon and is an ideal comfort food for those days when you’re feeling under the weather. With tons of vegetables, mineral-rich broth, and a little bit of spice, this kimchi ramen can help clear out pesky cold symptoms fast.
What is Kimchi Ramen?
Ramen is a traditional Japanese noodle soup. The word ramen literally translates to “pulled noodles.”
Ramen generally has four main requirements:
- A base of chicken, fish, or vegetable broth
- Wheat or egg noodles
- Added protein, such as a soft-boiled egg, sliced meat, or tofu (or all of the above)
- Authentic Asian spices, aromatics, and seasonings, such as soy sauce, miso paste, garlic, green onion, cilantro, sesame oil, and red pepper paste.
Other than these main requirements, there are endless ways to enjoy and customize a bowl of ramen. For example, this recipe also adds a generous portion of kimchi, which is a delicious, spicy pickled cabbage from Korea. Here’s a step-by-step guide on how to make kimchi at home. Not only does kimchi add a little bit of heat and flavor to the ramen, but as a fermented food, it’s also good for gut health.
This kimchi ramen recipe is loaded up with other simple, wholesome ingredients, such as Kettle & Fire Chicken Bone Broth, firm tofu, mushrooms, onions, bok choy, boiled egg, and marinated pork belly. Drooling yet?
Note: You can find kimchi and ramen noodles at your local Asian supermarket and many regular grocery stores too.
One-Pot Kimchi Ramen
This one-pot kimchi ramen features a bone broth base and spicy pickled cabbage. It’s filling, flavorful, hearty, and requires only 30 minutes from start to end.
- 8 ounces pork belly (skinless) sliced
FOR THE PORK MARINADE:
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon sherry
- 1 tablespoon soy sauce
FOR THE KIMCHI RAMEN:
- 4 soft boiled eggs halved
- 1/2 medium onion thinly sliced
- 1 cup shiitake mushrooms sliced
- Half block of firm tofu sliced
- 4 ounces enoki mushrooms
- 4 baby bok choy halved
- 1 cup kimchi firmly packed (I use homemade kimchi.)
- 1/2 cup kimchi juice
- 4 cups Kettle & Fire Chicken Bone Broth (2 cartons)
- 2 tablespoons spicy red pepper paste
- 1 tablespoon Korean red pepper powder
- 2 packages ramen
- Chopped green onions for garnishing
Combine all the ingredients for the pork marinade in a medium bowl.
Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.
In a small saucepan, bring 2 cups of water to a boil. Carefully place eggs into the boiling water. Let them cook for 5 minutes. Scoop eggs from saucepan and place in cold water.
Meanwhile, slice onion, shiitake mushrooms, and tofu; clean enoki mushrooms and chop off the ends; wash baby bok choy and cut them in half. Set all prepared ingredients aside.
In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.
Add onion and kimchi. Sauté until fragrant, about 2 minutes.
Add kimchi juice, broth, red pepper paste, red pepper powder and bring to a boil.
Once the soup base is boiling, add ramen and shiitake mushrooms. Let it cook for 3 minutes.
Add tofu, enoki mushrooms, and bok choy and cook for 2 minutes or until ramen is tender. Turn off heat.
Peel eggs and cut in half.
Dish the kimchi ramen and serve with halved eggs. Garnish with chopped green onions.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook