Kimchi Jjigae Instant Ramen

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Pimping Instant Ramen

Instant Ramen are amazing: They are comforting, delicious, and so easy to prepare, even a kid would have no problem cooking it. They are the perfect meal for when you have no time on hand, feel too tired to cook, or get munchies after a night out.

But if you put in a little more effort, and take a few extra steps, you can turn this simple item into a restaurant-quality noodle soup. This recipe will pimp your instant ramen into a Kimchi-Jjigae-inspired flavour bomb, and trust me, it’s definitely worth going the extra mile. Naturally, grab a package of Kimchi-flavoured Instant Ramen and you are good to go.

Instant Ramen package

How to make Kimchi Jjigae Instant Ramen

The recipe is pretty much the same as cooking the famous Korean stew. You only require a few ingredients and the stew dish is made in 3 steps

Prepare and sauté vegetables

  • Slice and sauté white onion, shiitake mushrooms, and garlic in sesame oil.
  • Reserve green onion for garnish
  • Finally, he most important step: Adding and sautéing sliced Kimchi. Of course, the better the Kimchi, the better the dish, but as this is still supposed to be a simple dish, you can still use canned ones.
Vegetables
Canned Kimchi
Sautéing vegetables
Adding Kimchi

Make a delicious soup

The flavours for the broth are 3-fold. Add every component to the pot, and bring it to a boil, before proceeding.

Kimchi-Jjigae inspired sauce

One of the Korean staple’s major components is a sauce that consists of:

  • Gochujang
  • Soy sauce
  • Gochugaru (Korean Chilli Flakes)
  • Brown sugar

Mix the ingredients in a separate bowl, and add everything to the pot

Stock

Preferably use vegan dashi-powder, but you can also use regular vegetable stock. A pro tip is to rehydrate dried mushrooms in the first step and include the mushroom stock.

Powders/Sauces in Ramen package

This one is pretty self explanatory. Why waste any flavours that come with the instant Ramen

Ramen and Tofu

Finally, add tofu and the noodles to the pot and cook until the ramen are al dente. Add the soup to a bowl, and top with the reserved green onion slices

Adding Tofu
Cooking noodles

The Recipe

Kimchi JJigae Instant Ramen

Pimp your instant ramen by cooking them in a Kimchi-JJigae-inspired manner. This will elevate your regular noodle soup, and is the perfect balance of flavour and effort.
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Vorbereitungszeit 5 Minuten
Zubereitungszeit 15 Minuten
Portionen: 1
Gericht: Main Course
Küche: Korean, Southeast Asian
Ingredients Method Notes

Zutaten
  

  • 1 package Instant Ramen Kimchi-flavoured
  • 200 g soft tofu sliced
  • 1 tablespoon sesame oil
Vegetables
  • 1/2 white onion sliced
  • 4 shiitake mushrooms see notes 1
  • 2 garlic cloves sliced
  • 200 g sliced Kimchi
  • Green onion slices for garnish
Soup
  • 600 ml stock see notes 1/2
  • Powders/sauces in ramen package
  • 1 tablespoon gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru or other chilli flakes
  • 1 tablespoon brown sugar

Method
 

Sauté the vegetables
  1. Add sesame oil to a pot, and sauté the onions, garlic, and shiitake on medium-heat for 3-4 mins.
  2. Add the Kimchi (with some of the juices) and continue cooking for 3-4 mins.
Prepare the soup
  1. To a bowl, add gochujang, soy sauce, gochugaru, and brown sugar. Combine and add the mixture to the pot.
  2. Add the stock, and the sauces found in the instant ramen package, and bring to a boil.
Tofu and Ramen
  1. Add the sliced tofu, and the noodles and cook until the ramen are done.
  2. Pour the content into a bowl and garnish with the green onion slices.

Notizen

  1. You can use fresh shiitake, but I recommend rehydrating dried ones, and reserving the “mushroom water” for the stock
  2. If possible, use vegan dashi powder. Alternatively, use regular vegetable stock.
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