10-Minute Kimchi Ramen

This kimchi ramen turns a pack of instant noodles into a deeply savory, spicy bowl of comfort in about ten minutes.

It’s the kind of dinner you make when you’re tired, hungry, and need something that actually tastes like effort went into it.

Why This Ramen Bowl Works

I keep a jar of overripe kimchi in the fridge just for this. The funkier it gets, the deeper the broth tastes.

A slick of sesame oil and a spoonful of gochujang do all the heavy lifting while the noodles cook. You end up with a bowl that feels rich and bold, not like a shortcut meal at all.

Ingredients

• 1 pack instant ramen: noodles only, discard the seasoning packet or save it for another use
• 1 cup well-fermented kimchi: the tangier and funkier, the better for broth depth
• 2 garlic cloves: minced
• 1 tbsp vegetable oil: for sautéing
• 2 cups water
• 1 tbsp gochujang: Korean chili paste, for heat and savory depth
• 1 tbsp soy sauce: regular or low-sodium
• ½ tsp sugar: balances the tang and spice
• 1 tsp toasted sesame oil: for a nutty finish
• 1 large egg: cold from the fridge
• 2 green onions: sliced, for serving
• 1 tsp toasted sesame seeds: for garnish

Variations / Substitutions

• Add protein: Stir in shredded rotisserie chicken or cubed firm tofu right after the broth comes to a boil, and let it warm through before the noodles go in.
• Vegetarian: Use vegetable-based instant ramen and check your kimchi label, some brands use fish sauce or shrimp.
• Less spicy: Start with half the gochujang and taste the broth before you add the noodles. You can always stir more in at the end.
• Different noodles: Udon or thick rice noodles work well here. Cook them according to the package time and skip the ramen.

If you’re in the mood for another quick noodle soup, try Gochujang Chicken Noodle Soup.

How to Make Kimchi Ramen

Step 1: Sauté the Kimchi

Heat a small pot over medium-high heat and add the 1 tbsp vegetable oil. Toss in the 1 cup kimchi and the 2 minced garlic cloves. Sauté for about 2 minutes, until the kimchi softens and the edges start to caramelize. The kitchen should smell sharp, funky, and a little sweet.

Step 2: Build the Broth

Pour in the 2 cups water, then stir in the 1 tbsp gochujang, 1 tbsp soy sauce, ½ tsp sugar, and 1 tsp sesame oil. Bring the liquid to a rolling boil, scraping up any browned bits from the bottom of the pot. Taste the broth now, it should be deeply savory with a pleasant heat. Add a tiny splash more soy sauce if it needs it.

Step 3: Cook the Noodles

Slide in the ramen noodles. Cook for 2 to 3 minutes, stirring once or twice, until the noodles are tender but still have a little chew. They will soften further as the bowl sits, so pull them off the heat the moment they loosen.

Step 4: Poach the Egg and Serve

Crack the egg directly into the center of the bubbling broth. Cover the pot with a lid, lower the heat to medium-low, and let it poach for about 2 minutes. The white will set while the yolk stays runny. Remove from the heat, scatter the sliced green onions and 1 tsp sesame seeds over the top, and serve immediately.

A Few Tips Before You Start

• A cold egg cracks into the hot broth more cleanly and holds its shape better than one at room temperature.
• Keep the broth at a gentle bubble, not a hard boil, when you add the egg. A violent boil can break the white apart.
• For an extra silky broth, stir a small pat of cold butter into the bowl just before you eat.
• If you like the nutty heat, drizzle a little more toasted sesame oil over the top at the table.

Frequently Asked Questions

Can I use fresh noodles instead of instant ramen?

Yes. Any wheat noodle like fresh ramen, lo mein, or even spaghetti in a pinch will work. Just cook them in the broth until tender, adding a minute or two to the simmer time.

What can I substitute for gochujang?

Mix 1 teaspoon of miso paste with 1 teaspoon of sriracha or another chili sauce, plus a pinch of sugar. It won’t be identical, but it will give you a similar savory-hot backbone.

How do I make this less spicy?

Use only half a tablespoon of gochujang and skip the extra chili oil. The kimchi still carries a gentle warmth, but the bowl will be much milder.

Kimchi Ramen Recipe

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 pack instant ramen
• 1 cup well-fermented kimchi
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• 2 cups water
• 1 tbsp gochujang
• 1 tbsp soy sauce
• ½ tsp sugar
• 1 tsp toasted sesame oil
• 1 large egg
• 2 green onions, sliced
• 1 tsp toasted sesame seeds

Method

 

1. Heat the vegetable oil in a small pot over medium-high heat. Sauté the kimchi and garlic for about 2 minutes until softened and fragrant.
2. Add the water, gochujang, soy sauce, sugar, and sesame oil. Bring to a rolling boil, scraping the bottom of the pot.
3. Add the ramen noodles and cook for 2 to 3 minutes, until tender but still chewy.
4. Crack the egg into the center of the bubbling broth, cover, and poach over medium-low heat for about 2 minutes. Top with green onions and sesame seeds, and serve right away.

Notes

Well-fermented, tangy kimchi makes the deepest broth. If your kimchi is fresh, add a small splash of rice vinegar to the broth along with the soy sauce. This ramen is best eaten immediately while the noodles are springy and the yolk is runny.