Back to Recipes
Kimchi Cheese Ramen
A quick and satisfying fusion of spicy kimchi and melty cheese that creates a creamy, tangy broth.
Fermented cabbage—Meets melting cheese in hot broth—Unlikely best friends
Ingredients
- 4 cups chicken or vegetable broth (preferably low-sodium)
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice (from the kimchi jar)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 4 portions instant ramen noodles (seasoning packets discarded)
- 4 slices American cheese or 1 cup shredded mozzarella
- 2 large eggs
- 3 green onions, thinly sliced
- 2 tablespoons sesame seeds
- Kosher salt and black pepper, to taste
Preparation
- In a large pot, bring broth to a simmer. Add kimchi, kimchi juice, gochujang, soy sauce, sesame oil, and minced garlic. Simmer for 5 minutes to blend flavors.
- Add ramen noodles and cook according to package instructions.
- Crack eggs directly into the simmering broth. Poach gently for about 2 minutes for runny yolks or longer for set yolks.
- Turn off heat and add cheese, stirring until melted and broth is creamy.
- Ladle ramen into bowls. Top with green onions, sesame seeds, and desired toppings: bacon bits, mushrooms, corn, radish, crispy shallots, and extra green onions.