Go Back

Spicy Gourmet Kimchi Ramyun

Course Soup
Cuisine Korean
Keyword soup, stew, asian food
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Sandra | Sandra's Easy Cooking


  • 2 cups Chicken broth low sodium
  • 1 cup water
  • 1 2 x2 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}
  • 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**

Recipe Notes

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.