Kimchi Ramyeon is one way to cook delicious Korean instant noodles. There are many different kinds of Korean instant noodles in the Korean or Asian store. Most Korean instant noodles have more flavor and they are spicier than American instant noodles. Adding kimchi gives even more flavor and makes it spicier. I love kimchi ramyeon. However, it is not very healthy, so I recommend not eating this delicious food too often. 😉 I know it is not easy to avoid this temptation. hehe … I hope you will try this someday. 😀
Yield: 1 Serving
Short Korean Lesson
- AhChim (아침) = Morning
- JeoNyouk (저녁) = Evening
- 1 Pack Korean Ramen (Shin RaMyun)
- 3 Cups Water
- ¼ Cup Kimchi
- 1 Egg
- 1 Chopped Green Onion
- Dried Seaweed to Garnish
Boil 3 cups of water. Normally we need 2 and one half cups of water to cook one pack of ramyun. However, since you will add some kimchi, you need more water for this recipe. You can use most kinds of Korean ramen for this recipe, but if you like spicy food, I recommend Shin Ramyun from the Nongsim company.
Chop ¼ cup of kimchi into bite sized pieces and finely chop 1 green onion.
Add the kimchi to the boiling water.
Then add the spice packets and cook for 1 minute. In this way, you will get more flavor from the kimchi.
Add the noodles and cook for 3 more minutes. Stir it occasionally.
Add one egg and cook for 2 and a half minutes. Don’t stir, because you don’t want to have a strong egg flavor in your ramyun.
When the egg white has cooked, break the yoke.
Add the chopped green onion when 15 seconds are left. Save a few green onion pieces to garnish.
Garnish with the green onion and seaweed. The seaweed is optional. Enjoy! 😉