QUICK AND EASY KIMCHI RAMEN Recipe:
With only a few ingredients and less than 15 minutes of preparation time, you can quickly and easily make a QUICK AND EASY KIMCHI RAMEN Recipe. It’s hot, flavorful, and incredibly filling.
I’m constantly looking for novel ways to transform a packet of instant ramen. As indicated by our previously published recipes for “Pho” Ramen and Curry Ramen—and this Kimchi Ramen is our third and most recent creation—it’s one of our favorite things to do in the kitchen (or around the campfire).
I’ve always felt a strong sense of nostalgia whenever I eat a bowl of instant noodles. Back when our rooms were covered in *N SYNC posters and other cuts from the newest issue of Teen Beat, my sister, cousin, and I would return home from school.
You should give this one a try if you currently have a packet of instant noodles in your pantry. With only a few ingredients and less than 15 minutes of preparation time, you can quickly and easily make this Kimchi Ramen. And it’s much superior to the standard taste packet.
▢1 tablespoon vegetable oil
▢5 shiitake mushrooms
▢½ cup cabbage kimchi
▢¼ cup kimchi juice
Easy Dakdoritang (Spicy Korean Chicken Stew)
▢2 1/2 cups chicken or vegetable stock
▢2 teaspoons Korean red pepper powder
▢¼ teaspoon sugar
▢1 teaspoon sesame oil
▢1 package instant noodles
Jaengban Guksu (Cold Noodles and Vegetables)
▢1 scallion (julienned)
- Add the mushrooms and the vegetable oil to a medium pot. 3 minutes of stirring. For an additional 2 minutes, stir-fry after adding the kimchi.
- Add the kimchi liquid, stock, sugar, sesame oil, and Korean red pepper powder.
- Open the instant noodle package you purchased in the interim. After throwing away the flavor packet, boil the noodles per the directions on the packaging. In a bowl, place the cooked noodles. Noodles should be topped with scallions after you pour the broth over them.
- Note: You may also boil the noodles in the broth itself if you’d like!