There’s just something about a steaming bowl of noodles that feels like a hug in a bowl, isn’t there? The first time I made this kimchi ramen, it was a chilly evening, and I was too tired to cook a “real” meal. I grabbed that forgotten packet of instant noodles in the pantry, added a scoop of kimchi from the back of the fridge, and in less than 15 minutes, I was slurping up one of the most satisfying bowls I’d ever had.
This recipe is for those nights when you need something quick but crave big, bold flavors. The kimchi brings spice and tang, the mushrooms add a deep savoriness, and the broth clings perfectly to those bouncy noodles. It’s cozy, cheap, and downright addictive.
Why You’ll Love This Kimchi Ramen
This dish has quickly become a staple in my kitchen for a few reasons:
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Fast and simple: From start to finish, it’s on the table in 15 minutes.
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Budget-friendly: Uses inexpensive pantry staples and a scoop of kimchi.
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Flexible: Toss in whatever you’ve got in the fridge — veggies, an egg, or leftover protein.
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Comforting: Perfect for cold nights, lazy weekends, or even lunch between Zoom calls.
I’ve made this on camping trips, late nights after long days, and lazy Sundays — it never disappoints.
Ingredients That Make It Shine
While you could just toss some kimchi into instant ramen and call it a day, a few extra ingredients really make this bowl special:
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Kimchi & kimchi juice: Adds spice, tang, and depth to the broth. Older, funkier kimchi actually tastes even better here.
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Shiitake mushrooms: Fresh or dried both work, and they add that umami boost that makes the broth taste rich and restaurant-worthy.
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Gochugaru (Korean red pepper flakes): For a little heat and color. If you don’t have it, a pinch of regular chili flakes works in a pinch.
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Sesame oil: Just a drizzle at the end gives a nutty aroma that makes the whole bowl feel special.
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Instant noodles: Use your favorite brand, but ditch the flavor packet — you won’t need it.
How to Make Kimchi Ramen
Making this is so quick and simple, you’ll be sitting down with your bowl in no time.
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Cook the mushrooms: Heat a little vegetable oil in a pot, add sliced shiitake mushrooms, and sauté for about 3 minutes until fragrant.
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Add the kimchi: Stir in a generous scoop of kimchi and let it sizzle for a couple of minutes to release its flavor.
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Build the broth: Pour in the kimchi juice, stock (chicken, vegetable, or even water with a bouillon cube), a sprinkle of gochugaru, a pinch of sugar, and a drizzle of sesame oil. Simmer for 5 minutes.
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Cook the noodles: You can either boil the noodles in a separate pot or drop them straight into the broth to soak up more flavor. Cook according to package directions.
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Assemble your bowl: Transfer the noodles to a bowl, ladle the hot broth and veggies over the top, and finish with sliced scallions or extra kimchi for garnish.
Tips for the Best Bowl
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Use old kimchi: If you’ve got a jar that’s a little too funky for eating straight, it’s perfect here.
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Boost the protein: Crack an egg into the simmering broth for an egg-drop effect, or poach an egg right in the pot for extra richness.
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Add greens: Toss in a handful of spinach, bok choy, or shredded cabbage for some freshness and crunch.
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Spice level: Adjust the gochugaru to your heat tolerance — a little goes a long way.
Serving Suggestions
This ramen is a meal in itself, but if you want to make it a bigger spread, here are some fun add-ons:
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Crispy dumplings on the side for extra comfort.
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Quick cucumber salad for a fresh, cooling contrast.
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A fried egg right on top of the noodles — it’s the ultimate upgrade.
Storage and Reheating
Kimchi ramen is best enjoyed fresh because the noodles will keep soaking up the broth as it sits. But if you’ve got leftovers:
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Store the broth and noodles separately if you can.
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Reheat the broth on the stove and add the noodles at the last minute to warm through.
Frequently Asked Questions
Can I use other types of mushrooms?
Yes! Button mushrooms, enoki, or oyster mushrooms all work well if you don’t have shiitake.
What if I don’t have kimchi juice?
No problem — just add an extra scoop of kimchi and a splash of water or stock.
Can I make it vegetarian?
Absolutely. Use vegetable stock and skip any animal-based ingredients. It’s still incredibly flavorful.
How do I make it less spicy?
Use less gochugaru or skip it altogether — the kimchi alone will still give the broth plenty of depth.
Can I make it more filling?
Add tofu cubes, shredded chicken, or leftover pork to bulk it up without much extra effort.
Kimchi Ramen
Bold, spicy, and packed with umami, this Kimchi Ramen takes a humble packet of instant noodles and turns it into a quick gourmet meal.
Ingredients
- 1 tablespoon vegetable oil
- 5 shiitake mushrooms, thinly sliced
- ½ cup cabbage kimchi, chopped
- ¼ cup kimchi juice
- 2½ cups chicken or vegetable stock
- 2 teaspoons gochugaru (Korean red pepper powder)
- ¼ teaspoon sugar
- 1 teaspoon sesame oil
- 1 package instant noodles (discard seasoning packet)
- 1 scallion, julienned, for garnish
Instructions
- Heat vegetable oil in a medium pot over medium heat. Add the mushrooms and sauté for about 3 minutes until tender. Stir in the chopped kimchi and cook for another 2 minutes to release its flavor.
- Pour in the kimchi juice, stock, gochugaru, sugar, and sesame oil. Bring everything to a boil, then reduce heat and let it simmer for about 5 minutes.
- While the broth simmers, cook the instant noodles according to package directions (without the seasoning packet). Drain and transfer the noodles to a serving bowl.
- Ladle the hot, spicy kimchi broth over the noodles. Garnish with fresh scallions, and enjoy a comforting, flavor-packed bowl of homemade ramen.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1427Total Fat 76gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 48gCholesterol 317mgSodium 3007mgCarbohydrates 89gFiber 7gSugar 36gProtein 94g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This kimchi ramen is one of those recipes that reminds me of why simple food is often the best food. It’s quick, satisfying, and endlessly customizable — and it always hits the spot. Whether you’re cooking for one, sharing a late-night meal with friends, or warming up after a cold day, this bowl delivers comfort every single time.
