Main ingredients 🥩
ramencanned hamgreen onionkimchibean sprouts
Solo Cooking God Spicy Ham Kimchi Ramen
A powerful hangover cure ramen that delivers rich, deep, and spicy flavors by sautéing mashed canned ham and kimchi in oil, resembling a hearty meat jajangmyeon.
🙋 Recommended for
- ⭐ Those seeking a much richer and spicier hangover soup than regular ramen
- ⭐ People wanting to creatively use leftover canned ham and fresh kimchi at home
- ⭐ Those aiming to achieve a deep, restaurant-quality flavor similar to Chinese-style meat jajangmyeon with just one ramen pack
Ingredients needed 🛒1 servings
- spicy ramen 1 pack
- canned ham 1/2 can
- green onion 1 stalk
- kimchi 1/2 cup
- sugar 1/3 tablespoon
- bean sprouts 1 handful
- vegetable oil generously
- water 3 cups
- black pepper a pinch
Recipe 🍳
- Place half a can of canned ham into a plastic bag and crush it thoroughly with your hands until the pieces are small and well broken down.
- Heat generous amounts of vegetable oil in a pan or pot, then finely chop the white parts of the green onion and add them to fry for a fragrant base.
- Once the green onion aroma rises, add the crushed ham and half a cup of chopped kimchi, and stir-fry until the ham turns golden brown.
- If using fresh kimchi, add 1/3 tablespoon of sugar to balance the sourness; if using well-fermented kimchi, skip the sugar.
- Add both the ramen powder seasoning and solid bits, and gently stir-fry again without burning, allowing the seasonings to blend into the ingredients.
- Pour in 3 cups of water (based on paper cup measurement), and use a spatula to scrape off any stuck ham pieces from the bottom while bringing the broth to a boil, creating a rich stock.
- Once boiling, add the ramen noodles and a handful of bean sprouts, stirring well until the noodles are cooked to the right texture.
- Turn off the heat once the noodles are fully cooked, then generously sprinkle the green parts of the green onion and black pepper to finish.
- Crush the canned ham completely in a plastic bag and finely chop the green onion.
- In an oiled pan, sequentially add green onion, crushed ham, kimchi, and ramen seasoning, and stir-fry until golden.
- Add water and bring to a boil, then add noodles and bean sprouts to cook, finishing with green onion greens and pepper.
Cooking tips 💡
- Do not cut the canned ham with a knife—crush it completely in a plastic bag and sauté it in oil so the flavor and fat from the ham fully infuse into the broth, resulting in a richer stock.
- Using a wide frying pan instead of a pot causes faster evaporation of moisture, so consider adding a little extra water or starting with a generous amount to prevent the broth from becoming too salty.
- Adding plenty of bean sprouts and black pepper at the end helps cleanse the richness of the broth, maximizing the jajangmyeon-like hangover relief effect.
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