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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.
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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.

Course Main Course
Cuisine Korean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Sharon Chen

Ingredients

  • 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

Instructions

  1. Combine all the ingredients for the pork marinade in a medium bowl.

  2. Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.

  3. 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.

  4. 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.

  5. In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.

  6. Add onion and kimchi. Sauté until fragrant, about 2 minutes.

  7. Add kimchi juice, broth, red pepper paste, red pepper powder and bring to a boil.

  8. Once the soup base is boiling, add ramen and shiitake mushrooms. Let it cook for 3 minutes.

  9. Add tofu, enoki mushrooms, and bok choy and cook for 2 minutes or until ramen is tender. Turn off heat.

  10. Peel eggs and cut in half.

  11. Dish the kimchi ramen and serve with halved eggs. Garnish with chopped green onions.