Cheesy Korean Kimchi Ramen

Nothing is more comforting than a hot pot of chewy, cheesy kimchi ramen. This simple 15-minute recipe transforms standard instant noodles with savory sautéed kimchi, a rich spicy broth, and a gooey cheese finish.

Ingredients

• 1 tbsp cooking oil
• 2 whole eggs
• 2-3 cloves fresh garlic
• 1/2 cup kimchi
• 500 ml water
• 1 block instant ramen noodles
• 1 packet spicy ramen seasoning or red sauce
• 2 slices processed yellow cheese
• 1 stalk green onions
• optional fresh red chili slices

Instructions

1. 1Heat the pan with oil

   

   Place a black non-stick frying pan on the stovetop over medium-high heat. Pour in a light drizzle of cooking oil and allow it to warm up. You will know it is ready when the oil begins to shimmer slightly, providing a perfect non-stick surface.

   Tip: Swirl the pan gently after pouring the oil to ensure an even, thin coating across the entire cooking surface.
2. 2Fry the eggs

   

   Once the oil is hot and shimmering, carefully crack two fresh eggs directly into the frying pan. Let them sizzle and fry undisturbed until the whites are fully set and the edges turn slightly crispy, keeping the yolks nicely runny.

   Tip: Maintain medium heat so the edges of the eggs crisp up without burning the bottoms before the whites finish cooking.
3. 3Mince the fresh garlic

   

   Peel the fresh garlic cloves and place them onto a sturdy wooden cutting board. Using a sharp chefs knife, finely chop the garlic into small, uniform pieces. A fine mince ensures the aromatic oils release quickly and blend smoothly into the ramen.

   Tip: Gently crush the garlic cloves with the flat side of your knife beforehand to make peeling off the skins much easier.
4. 4Sauté the chopped garlic

   

   Transfer the finely chopped garlic into the hot frying pan. Use a wooden spoon to stir the garlic frequently as it sizzles in the oil, ensuring it cooks evenly and doesnt stick to the bottom. Sauté until it turns a fragrant, light golden color.

   Tip: Lower the heat slightly during this step; minced garlic cooks very fast and can easily become bitter if allowed to burn.
5. 5Sauté kimchi and garlic

   

   Add the prepared kimchi to the pan where the garlic is already sizzling. Stir-fry the kimchi for a few minutes until it is fragrant and slightly softened, allowing the flavors to develop.

   Tip: Sautéing the kimchi helps mellow its acidity and enhances the depth of the broth.
6. 6Add water for broth

   

   Pour the water into the pan with the sautéed kimchi and garlic. Bring the mixture to a boil to create the base for your ramen broth.

   Tip: Using boiling water can speed up the process, but cold water works perfectly fine as well.
7. 7Add the ramen noodles

   

   Gently place the block of instant ramen noodles into the boiling kimchi broth. Press them down slightly to ensure they are fully submerged.

   Tip: Avoid overcooking the noodles to maintain their signature bouncy texture.
8. 8Add the red sauce

   

   Pour the prepared red sauce into the pan with the boiling noodles and broth. Stir well to ensure the sauce is evenly incorporated, turning the broth into a rich, spicy flavor bomb.

   Tip: Adjust the amount of sauce to control the spiciness according to your preference.
9. 9Add fried eggs

   

   Gently add the pre-fried eggs to the pan on top of the cooking ramen noodles. The eggs will absorb some of the flavorful broth as they finish heating through.

   Tip: Be careful when handling the fried eggs so they remain intact.
10. 10Add cheese topping

    

    Place two slices of yellow cheese on top of the simmering ramen noodles. Cover the pan briefly or let it sit until the cheese melts into a creamy, gooey layer.

    Tip: The cheese creates a rich, velvety texture that pairs perfectly with the spicy broth.
11. 11Garnish the ramen

    

    Just before the ramen finishes cooking, sprinkle the chopped green onions and fresh chili slices over the bubbling pot. These additions provide a fresh, vibrant contrast to the rich, cheesy broth.

    Tip: Add the aromatics in the final minute so they stay bright and fragrant without losing their texture in the hot liquid.

Storage Instructions

Burn It Off

Frequently Asked Questions