Korean ramen noodles are a fun and tasty treat! They come with a spicy broth that’s packed with flavor and yummy seasonings. Perfect for a cozy meal!
Whenever I make these noodles, I love to add some veggies and a boiled egg on top. It makes me feel a little fancy, even if I’m in my pajamas! 😄
Key Ingredients & Substitutions
Korean Instant Ramen Noodles: These noodles have a unique texture and flavor. If you can’t find them, any instant ramen can work, but the taste might differ slightly. Look for ramen with a flavor packet that’s spicy if you want to keep the essence.
Chicken Breast: For a healthier option, you could use tofu or seitan as a meat substitute. This keeps it vegetarian but maintains protein. I love using roasted chicken leftovers for an added depth of flavor!
Kimchi: Kimchi adds a tangy, spicy kick! If you’re not a fan, you can leave it out, but I wouldn’t recommend it! You could also replace it with pickled vegetables for a different taste.
Greens: Fresh spinach or bok choy are both great. You could use kale or even frozen spinach in a pinch. Don’t forget to cook them just until they wilt for the best texture!
Eggs: If you want to skip eggs for dietary reasons, you can add extra tofu or even avocado slices for a creamy texture.
How Do I Make the Perfect Soft Boiled Egg?
Soft boiled eggs can elevate your ramen, but timing is key! Here’s how you can get that perfect soft yolk:
- Bring a pot of water to a rolling boil.
- Gently add the eggs and boil for exactly 7 minutes.
- After 7 minutes, quickly transfer the eggs to an ice bath to stop cooking.
- Once cooled, peel the eggs carefully and slice them in half.
Timing can vary slightly based on your stove, so don’t hesitate to play around with it to get the perfect consistency you love!
How to Make Korean Ramen Noodles
Ingredients You’ll Need:
- For the Ramen:
- 1 package Korean instant ramen noodles
- 4 cups water
- 100g chicken breast, thinly sliced
- 1/2 cup kimchi, chopped
- 1 cup fresh spinach or bok choy
- 2 green onions, chopped
- 2 eggs
- For Flavoring:
- 1 teaspoon vegetable oil
- 1 teaspoon Korean chili flakes (gochugaru), plus extra for garnish
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- Optional Garnish:
- Black sesame seeds, for garnish
How Much Time Will You Need?
You’ll need about 20-25 minutes in total to prepare this delicious Korean ramen! This includes 10 minutes to gather and prep your ingredients and around 15 minutes for cooking and assembling your dish.
Step-by-Step Instructions:
1. Cooking the Ramen Noodles:
Start by bringing 4 cups of water to a boil in a medium pot over high heat. Once boiling, add the Korean instant ramen noodles and let them cook for about 3 minutes until they are just tender. Using tongs, carefully remove the noodles and set them aside in a bowl, but keep the broth in the pot—it’s full of flavor!
2. Making the Flavorful Broth:
In the same pot with the broth, add the minced garlic, ginger, soy sauce, gochugaru (Korean chili flakes), and sesame oil. Stir everything together and let it simmer for a minute or two to mix the flavors.
3. Adding the Chicken:
Now it’s time to add the thinly sliced chicken breast to the simmering broth. Cook the chicken for about 4-5 minutes until it is cooked through and no longer pink. Stir occasionally to make sure it cooks evenly.
4. Preparing the Soft Boiled Eggs:
While the chicken is cooking, bring another small pot of water to a boil. Gently add the eggs and let them cook for around 7 minutes if you want a soft yolk. When they’re done, transfer the eggs to a bowl of cold water to stop them from cooking. Once cooled, peel the eggs and slice them in half.
5. Adding Veggies:
Once the chicken is fully cooked, add the chopped kimchi and fresh spinach (or bok choy) into the broth. Allow everything to cook for another 2 minutes until the greens are wilted and tender.
6. Assembling Your Ramen Bowl:
Place the cooked ramen noodles into serving bowls. Carefully ladle the hot broth with chicken, kimchi, and greens over the noodles until they’re nicely covered.
7. Adding the Finishing Touches:
Top your ramen with the halved soft-boiled eggs, chopped green onions, a drizzle of sesame oil, and sprinkle with extra Korean chili flakes and black sesame seeds if you like. They’ll add a lovely touch to your dish!
8. Serve and Enjoy:
Grab some chopsticks, dig in, and enjoy this comforting bowl of homemade Korean-style ramen. It’s a delightful meal that’s quick to whip up and full of flavor!
Can I Use Different Proteins for This Recipe?
Absolutely! You can use shrimp, tofu, or even eggs as the protein in your ramen. If using tofu, opt for firm or extra-firm tofu, and sauté it in a bit of oil before adding it to the broth for extra flavor.
What Can I Substitute for Kimchi?
If you’re not a fan of kimchi, you can skip it or use pickled vegetables for a tangy crunch. Just be sure to add them at the end to preserve their texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Remember to keep the broth separate from the noodles to prevent them from getting soggy. Reheat on the stove before serving.
Can I Make This Dish Vegetarian?
Yes! Substitute the chicken with tofu and replace the broth with vegetable broth. You can also ramp up the veggies by adding mushrooms or bell peppers for a more filling dish.
