Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun #recipes #koreanfood #ramen

It’s been a tough last week. Never ending week and this one already started to be not far off. Tough, I know I am a tough cookie, but I get easily overwhelmed and then I drop few floors down…
Yesterday’s rain was magical! I think, I needed rainy, thundery rather depressing Monday… A day to just relax and curl in a blanket, read a book and let my mind get in a calming place of the state. Call me over emo women, I wouldn’t mind because that’s what I am… Aren’t we all having those days once in a while?
Ha-ha! I am so regarding already writing about my emotions, but hey, I am, who I am and I wouldn’t change for nothing… I love my emo moments! 

When I have those days, so called “my 5 minutes dedicated purely to myself”, I usually make very spicy kimchi ramen or ramyun. Oh, and if it’s raining like these past 2 days, it became a must have! 
Spicy makes me tingle, and relaxed and I instantly feel calmness going through my body. Oh, it hits the spot!!! -I would say! 
What makes you calm and collected? 

Anyhow, I wanted to share this recipe for quite some time. I had more than several requests for “healthier” gourmet ramen, but I just couldn’t post it before… My apologies for waiting for so long. When you think of “ramen” it associates you to unhealthy fast instant noodle soup that most of the college students live off, but It can be turned around when you add fresh ingredients, it is instantly more delicious and yes Lil’ bit healthier version. Maybe it looks more like Jjigae (stew) but it’s not! 


Now without taking too much of your time, let’s get some food into those bellies. Shall we?! One thought… You have to do this because it is absolutely amazing, especially if you love spicy, but of course, it can be adjusted to your own taste! I love adding tofu because just like rice it suppresses a bit of the heat! Oh, and I am so not “making it fancy” when there is no camera around! It is eaten from the pot in my kitchen without any reservations!!!!!

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun 
Makes 2-3 | Total Time: 20+minutes
Prep time: 5 min. | Cook time: 15+ min.

  • 2 cups Chicken broth, low sodium
  • 1 cup water
  • 1 2×2 Dashima/Kombu/edible kelp 
  • 3-4 Oz (85g-113g) Chicken /beef or pork, cut into small cubes or very thin slices
  • 1 green onion, chopped
  • 5 Mushrooms, sliced (I used both button and Shiitake) 
  • 1 cup Ripe (Aged) Kimchi, chopped
  • 2 pk Shin Ramyun, instant noodles {with seasoning} /not in the cup
  • Salt to taste *if needed 
  • 1 Egg (more if desired) 
  • Silken Tofu, or odeng (fish cake)*optional

Garnish options: 

  • 2 Green Onions, chopped 
  • Red Chili Pepper, fresh 
  • Korean Chili Treads {shilgochu}/Seasonwithspice.com
  • Sesame Oil 
  • Cheddar Cheese 


  1. Boil chicken broth and water, adding kelp in the broth, Let it boil for 2 minutes and add chicken or any other meat that is cut into very small slices or cubes. Let it boil on high heat for 6 minutes, covered with the lid. You may take kelp out or leave it in and/or eat it later. READ NOTES*
  2. Take the lid off and add chopped green onion, mushrooms, and chopped kimchi. Stir and cover to boil for 3-5 minutes. 
  3. Open Shin Ramyun pack and take the seasoning out. Add seasoning to your spicy tolerance *half of seasoning {in foil pk} of 1 pack could be enough spicy for some -Taste and see if you need more seasonings.
  4. Add noodles, stir and cook for 3 more minutes, uncovered. You may add cubed tofu or sliced odeng to the soup at this time.
  5. While the soup is boiling add egg, you may stir if you like or leave it to cook whole, like a poached egg. 
  6. Take it off the stove and garnish it with chopped green onions, red chilies, Korean chili threads and sesame oil, Cheddar cheese give you creamy sensation. All optional** 


Meat is not as important if you don’t want to use it, but I love it, it gives me more flavor. 
You can add canned/or in pack tuna, so well with it too. Oh of course spam too.  
IF you use beef, let it cook/boil over 6 minutes. Chicken Cooks faster! Any meat that boils it’s better when it cooks longer so I will let you decide.
I used fresh shiitake because I had a whole pack. So what you need to do is just cut off the stems and slice them. In case you would like to use dry, just soak them for 10-15 minutes prior to cooking, cut out the stems and slice, then boil with kelp in the first step. 
I like adding ripe kimchi, about 3-4 months old, cause that sourness gives so much flavor. 

Wishing you a great week!
Your friend,

 Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

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