Kimchi Cheese Ramen
Kimchi Cheese Ramen is loud food—the kind that announces itself from three rooms away and doesn't apologize for it. You know those combinations that sound absolutely insane until you try them, like pineapple on pizza or ice cream with french fries? This is one of those, except it actually works so well it makes you question everything you thought you knew about flavor pairing. The kimchi brings this funky, fermented heat that's been sitting around getting more complex and attitude-filled by the day, while the cheese just melts into everything like it's trying to calm down a rowdy party. The gochujang adds this sweet-spicy depth that ties it all together, and those eggs crack right into the broth like little golden surprises waiting to happen. You don't eat it quietly, and that's the whole point—this is comfort food for people who like their comfort with a side of controlled chaos and enough spice to make you sweat a little.
Fermented cabbage—Meets melting cheese in hot broth—Unlikely best friends
Let Me Tell You...
My Korean-American roommate in college used to make this when she was homesick, stressed, or celebrating—basically any emotion that required food as therapy.
I thought she was losing her mind when I first watched her dump American cheese into perfectly good kimchi broth, like she was committing some kind of culinary crime against both cultures.
But she just laughed at my horrified expression and handed me a spoon, telling me to trust the process.
That first bite was a revelation—the funky, fermented tang of kimchi playing against the creamy, mild cheese in this perfect harmony that shouldn't have worked but absolutely did.
She taught me that fusion food isn't about being authentic to any one tradition—it's about being authentic to your own experience.
Her grandmother would probably have had strong opinions about American cheese in Korean soup, but this dish told the story of growing up between two worlds, finding comfort in the collision of flavors that defined her childhood.
The gochujang brought the heat, the kimchi brought the soul, and the cheese brought the comfort of late-night dorm room cooking when you're too broke and too tired to care about culinary purity.
Now I make this whenever I need something that feels like a warm hug with a kick.
There's something deeply satisfying about watching that cheese melt into the spicy broth, creating these creamy, orange-tinted swirls that look like a sunset in a bowl.
The eggs crack right into the simmering liquid, their yolks turning into golden rivers that make every spoonful different from the last. It's messy, loud, and completely unapologetic—exactly the kind of food that makes you forget about everything else for a while.
The best part is how this recipe has become my go-to for introducing people to Korean flavors without scaring them off.
The cheese acts like a gateway drug, making the kimchi and gochujang approachable for people who think spicy food is the devil.
I've watched countless friends take that first skeptical bite, then immediately ask for seconds, then demand the recipe.
It's the kind of dish that breaks down barriers and builds bridges, one cheesy, spicy spoonful at a time.
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.
Chef's Tips
- Reserve some kimchi juice separately to adjust spice level and tanginess after cooking - add gradually to taste.
- Add cheese off heat and stir gently to prevent breaking the emulsion and maintain creamy texture.
- Variation: Mix American and mozzarella cheeses for optimal meltability and flavor depth.
Serving Suggestion
Serve in Korean stone bowls (dolsot) with banchan side dishes like pickled radish and seasoned bean sprouts for an authentic Korean-fusion experience.