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Home » Main Courses » Soups & Stews » Kimchi Ramen Recipe with Egg

Kimchi Ramen Recipe with Egg

Oct 13, 2020 · by Valentina · 9 Comments

This post may contain affiliate links.

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Kimchi Ramen Recipe with Egg is hot, spicy, and full of deep flavors. In just 15 minutes you can have this main course hearty soup ready to warm you up on a fall or winter night. Kimchi Ramen with egg in a striped bowl with chopsticks.

Kimchi Ramen with Egg is my all time favorite bowl of comfort!

Disclaimer: While I've had amazing versions of this in Korean restaurants, my recipe is far from authentic. Delicious yes, authentic, no.

And guess what? With prepared kimchi, from start to finish, this kimchi ramen recipe takes fifteen minutes!

While a small portion works for a first course, I especially love it as a hearty main course. If you serve it as a first course, it's perfect followed by Asian Pear Marinated Flank Steak. Now that's a meal!

What is Kimchi?

  • A staple in Korean cuisine, Kimchi is a fermented vegetable dish.
  • There are hundreds of varieties and in the United States we're most familiar with one made from salted napa cabbage and spices.
  • Kimchi is typically combined with other vegetables like radish, onion, and garlic.
  • Kimchi can be described as having sour, spicy and umami flavors.

Kimchi Ramen Recipe with Egg, with a bite held by chopsticks.

What's in this recipe?

  • water
  • dry ramen noodles
  • egg
  • togarashi -Togarashi is a Japanese spice blend that typically includes red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, ginger, and poppy seeds. A sprinkling of Togarashi adds great heat.
  • kimchi (I used this one, which includes: salt, cabbage, daikon, carrot, onion, garlic, dried red pepper and ginger.) You can also buy a prepared kimchi.

Kimchi being made in a Fermentation jar

Recipe Tips and Substitutions

  • I think it's really fun to make homemade kimchi (listed above). That said, it has to ferment for a couple of weeks, so you'd have to have it at the ready. If you're not up for that (totally get it!), not to worry, there's a very easy fix. Buy a jar of your favorite prepared kimchi.
  • Gluten-free? No problem -- you can use gluten-free ramen noodles.

Images of kimchi being made, varying stagesAbove: Homemade Kimchi

Make Kimchi Ramen with Egg when you want delicious warming comfort in a bowl.

Kimchi Rame with egg in a bowl with chopsticks

More recipes with kimchi:

Kimchi Fried Rice with BaconKimchi-Bacon Fried Rice and Eggs Recipe - This is the end-all comfort food!

Kimchi Sandwich with SteakKimchi Grillef Steak Sandwich

I hope you love this Ramen Kimchi with Egg as much as we do!

Oh, and if you live in LA or NYC, this restaurant has my favorite ramen.

striped bowl with kimchi ramen with chopsticks

Kimchi Ramen with Egg

Valentina K. Wein
This Kimchi Ramen Recipe with Egg is hot, spicy, and full of deep flavors.
5 from 3 votes
Print
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Soup
Cuisine Asian
Servings 2 as a main course
Calories 310 kcal

Ingredients
  

  • 4 cups water
  • 2 (2-ounce) ramen cakes (see notes)
  • 2 cups of your favorite Kimchi, along with ⅓ cup of its brining liquid
  • 2 large eggs
  • Togarashi

Instructions
 

  • Cook the ramen with the kimchi. In a large soup pot, bring the water to a boil. Add the ramen cakes, reduce the heat to a simmer, and cook until they're soft, but slightly undercooked -- about 2 minutes. Add the kimchi and brining liquid, and stir to blend.
  • Add the eggs. Keeping the heat on low, crack the eggs into broth, a good few inches apart. Cover the pot with a fitted lid to poach the eggs -- this should take 3 to 4 minutes.
  • Serve and garnish. Use a ladle to add the the soup to two large serving bowls, spooning the egg on top last. Garnish with a sprinkling of Togarashi and serve!

NOTES

You can find ramen cakes in most Asian markets, but you can also use Top Ramen (really). Just discard the flavor packet.
Calorie count is only an estimate.

NUTRITION

Calories: 310kcal
Keywords comforting soup recipes, Asian comfort foods, recipes using kimchi
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com


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Reader Interactions

Comments

  1. 2pots2cook

    October 14, 2020 at 4:20 am

    5 stars
    Absolutely fantastic comfort dish now when the temperatures dropped ! Printing to make !

    Reply
    • valentina

      October 16, 2020 at 8:46 am

      Thanks so much, Davorka. Enjoy! 🙂 ~Valentina

      Reply
  2. Frank

    October 14, 2020 at 5:37 am

    I'm impressed you make your own kimchi! I love the stuff but always buy it. Never occurred to me you could make it at home. May have to give it a try.

    Reply
    • valentina

      October 16, 2020 at 8:45 am

      Hi Frank. Thanks! I've made it a few times, but I also buy it. Sometimes I want it immediately! 🙂 ~Valentina

      Reply
  3. John / Kitchen Riffs

    October 14, 2020 at 7:52 am

    I mainly buy kimchi these days. Fun to make, but the wait! When I want it, I want it. 🙂 Anyway, such a nice recipe -- ramen is good stuff, and this is a terrific recipe. I used to worry a lot about authenticity in recipes, but these days it's flavor, and only flavor, that I'm interested in. And this dish looks like it has flavor! 🙂

    Reply
    • valentina

      October 16, 2020 at 8:45 am

      Thanks so much for this comment, John. FLAVOR!!! Thank you. 🙂 ~Valentina

      Reply
  4. Dawn - Girl Heart Food

    October 19, 2020 at 5:02 am

    5 stars
    I love kimchi so so much, so I know I'd be all over this recipe, Valentina! So comforting and delicious and totally wish I had a bowl for lunch today 🙂 !!

    Reply
  5. Eha

    January 21, 2023 at 6:20 pm

    How very simple - must try ! Do not remember combining kimchee with my favourite shichimi togarishi which I have even used to flavour European dishes ! Lovely !!

    Reply
    • Eha

      January 21, 2023 at 6:21 pm

      5 stars
      Oh - forgot to give it five stars - should be more !!!

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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