Kimchi and ramen are two of Korea’s greatest exports. Together in a bowl, they’re unstoppable.
Ingredients (1 serving)
1 pack Hungry Korean Thick Ramen Noodles, 1/2 cup kimchi (roughly chopped), 1 tbsp kimchi juice (from the jar), 1 tbsp gochujang, 1 tsp Hungry Korean Gochugaru Chili Flakes, 2 cups water or light chicken broth, 1 tsp sesame oil, soft-boiled egg and green onions to serve.
Method
In a small pot, fry the kimchi in a little oil for 2-3 minutes — this step removes the raw edge and deepens the flavour considerably. Add the gochujang and gochugaru, stir for 30 seconds. Add the water or broth and kimchi juice, and bring to a simmer.
Add the noodles and cook for 2-3 minutes. Finish with sesame oil, transfer to a bowl, and top with egg and green onions.
Why Kimchi Juice Matters
The fermented liquid in your kimchi jar is flavour gold — sour, spicy, and deeply savoury. Don’t skip it. It’s what gives kimchi ramen that distinctive tang you’d pay good money for at a Korean restaurant.