Main ingredients 🥩
ramyeonkimchihambean sproutssesame oilsoy sauceoyster sauce
Seungwoo Dad's Soupless Kimchi Budae Ramyeon
A highly addictive budae-jjigae-style ramyeon stir-fried with ham, kimchi seasoned with oyster sauce and sesame oil, crisp bean sprouts, and just enough broth to coat the noodles.
🙋 Recommended for
- ⭐ Those craving a spicy, salty, and savory late-night snack with an intense kick.
- ⭐ Anyone looking to repurpose leftover ham and sour kimchi into a creative, stir-fried ramyeon dish.
Ingredients needed 🛒1 servings
- 1 pack ramyeon noodles
- 1~2 leaves kimchi
- some canned ham or regular ham
- a handful of bean sprouts
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup water
- a little dried seaweed flakes
Recipe 🍳
- Slice the ham into flat bite-sized pieces and chop the kimchi into small pieces.
- In a pan, combine sesame oil, soy sauce, oyster sauce, and 1 cup of water. Mix well to create the seasoning base.
- Add the sliced ham and kimchi to the seasoning and bring to a boil until it resembles a light kimchi jjigae.
- Separately, boil the ramyeon noodles until al dente and drain.
- Add the drained noodles and bean sprouts to the bubbling ham-kimchi mixture. The bean sprouts should stay crunchy.
- Over high heat, quickly stir-fry until the noodles and bean sprouts are well coated and the liquid reduces slightly.
- Transfer to a bowl and garnish generously with dried seaweed flakes.
- Mix sesame oil, soy sauce, oyster sauce, and water in a pan. Add sliced ham and kimchi, then bring to a boil.
- Add pre-boiled ramyeon noodles and bean sprouts to the pan.
- Stir-fry over high heat until the sauce is almost fully absorbed, then sprinkle with seaweed flakes.
Cooking tips 💡
- Add the bean sprouts at the very end with the noodles and stir-fry briefly to retain their crunch.
- This dish is similar to a dry, stir-fried version of budae jjigae, perfect for satisfying cravings for bold, spicy noodle dishes.