Main ingredients 🥩
Spicy ramenNapa cabbage kimchiOyster sauceThin wheat noodlesMung bean sproutsGreen onion
Solo Cooking God Kimchi Ramyeon
A hearty and thick-style Gyeongsang region ramyeon made by stir-frying spicy kimchi and boiling it with instant noodles, adding thin wheat noodles and mung bean sprouts for a satisfying meal.
🙋 Recommended for
- ⭐ People who find one ramen packet too little and two too much
- ⭐ Those seeking a bold, refreshing yet thick broth for hangover relief
- ⭐ Home cooks looking to turn leftover spicy kimchi and thin wheat noodles into a delicious treat
Ingredients needed 🛒1 servings
- Spicy ramen 1 pack
- Spicy kimchi 1 bowl
- Sugar 0.5 tablespoon
- Water 4 cups
- Oyster sauce 0.5 tablespoon
- Thin wheat noodles handful
- Mung bean sprouts handful
- Green onion a little
Recipe 🍳
- Heat oil in a pan, then sauté 1 cup chopped kimchi and 0.5 tablespoon sugar together until sweet and fragrant.
- Once the kimchi is sufficiently sautéed, add 4 cups of water—1 cup more than usual for ramen.
- Add all the ramen seasoning powder and 0.5 tablespoon oyster sauce for deeper flavor, then bring to a boil.
- When the broth starts bubbling vigorously, add the ramen noodles.
- Add a handful of thin wheat noodles, a handful of mung bean sprouts, and sliced green onions for extra texture and freshness.
- Simmer until the thin wheat noodles are cooked through and their starch naturally thickens the broth.
- Sauté kimchi and sugar in oil in a pan.
- Add 4 cups of water, ramen seasoning, and oyster sauce; bring to a boil.
- Add noodles, thin wheat noodles, mung bean sprouts, and green onion; simmer until the broth thickens.
Cooking tips 💡
- Sugar primarily balances the sourness of the kimchi and enhances umami rather than adding sweetness.
- Since thin wheat noodles release starch, use plenty of water to prevent the broth from reducing too quickly.
- For an even more authentic Gyeongsi-style porridge, add a small amount of cold rice and cook together.
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