When I eat Korean instant noodles called RaMyeon, I like to mix rice into the leftover broth and eat it after I finish eating all the noodles. The ramyeon broth goes well with rice. So, what if we cook rice with the noodles from the beginning? To make it healthier and tastier, what if we add some veggies such as soybean sprouts and kimchi? So, here we are. Today, I will share a delicious Korean instant noodle rice you can make in 30 minutes. It has a soft and chewy texture along with spicy and savory flavors. You will instantly fall in love with this dish. Try it someday. 🙂
Yield: 2-3 Servings
Short Korean Lesson
- GoGi (고기) = Meat
- SaengSeon (생선) = Fish
- 1 Pack Korean Instant Noodles a.k.a. RaMyeon
- 1 Cup Uncooked Short Grain Rice
- 1½ Cups Soybean Sprouts (4oz)
- ⅔ Cup Well Fermented Kimchi
- 1⅔ Cups Water
- 1 Seasoning Powder Pack from RaMyeon
- 1 Dried Veggie Pack from RaMyeon
- 2 Tbsp Kimchi Broth
- 2 Tbsp Green Onion
Wash 1 cup of short grain rice and drain out the water.
We also need 1½ cups (4 oz) worth of washed soybean sprouts.
To enhance the flavor, I will add a ⅔ cup of well-fermented kimchi (I already chopped it into bite-sized pieces), 2 Tbsp of kimchi broth, and 2 Tbsp of finely chopped green onion.
This is today’s main ingredient: 1 pack of Korean instant noodles. You can also use Shin RaMyeon for this recipe.
This Jin RaMyeon has 1 block of dried noodles, 1 seasoning powder pack, and 1 dried veggies pack.
Break the noodles into big chunks. It is important not to break the noodles into little pieces so that you get better texture after cooking.
In a separate bowl, pour 1½ cups of water and then add the rest of the ingredients for the broth: 1 powder pack, 1 veggie pack, 2 Tbsp Kimchi broth, and 2 Tbsp green onion. Mix everything together.
There are different ways to cook Korean rice. I already shared a video with 3 methods in the past. You can use any of those methods, but today, I will use my pressure cooker. Put the rice into a pressure cooker and spread it out evenly on the bottom.
Put the soybean sprouts on top of the rice.
Put the kimchi on top of the soybean sprouts.
And then put the noodles on the kimchi. All the ingredients should be spread out evenly so that they will cook better.
Lastly, pour the broth mixture over everything.
Close the lid and start to cook it on high. In about 8 minutes, this red part of the lid will start to spin and make sounds, then let it cook 1 more minute and then reduce the temperature to low and finish cooking for 1 more minute. Then turn off the heat. I will let it set like this for about 10 minutes.
About 10 minutes later, if the pressure cooker still has air in it, release all the air out and then carefully open the lid. I pushed the cooked noodles to one side to mix the rest of the ingredients together. It smells and tastes wonderful.
Put some of the rice mixture in a bowl and put some chunks of the cooked ramyeon on top. You can garnish it with some finely chopped green onions. Enjoy!