Camping Kimchi Pork Stew and Ramen Recipe
This recipe is for enjoying a flavorful kimchi pork stew with a smoky aroma and a fried egg with rice at a campsite, then cooking ramen in the leftover broth.
A comforting camping dish featuring kimchi pork jjigae (김치 돼지고기 찌개) with a smoky flavor, served with a fried egg over rice.
📝 Editor's Notes
This Kimchi Ramyeon recipe allows you to easily enjoy a deep and spicy flavor by utilizing leftover kimchi pork jjigae (김치 돼지고기 찌개) broth.
It offers a much richer taste than simply cooking ramyeon (라면) alone, and the distinct refreshing and spicy broth of kimchi jjigae (김치찌개) permeates the ramyeon, making it excellent as a hangover cure.
The cooking process is very simple, making it easy for even beginner cooks to follow.
It's perfect for quickly preparing a hearty and delicious meal during camping or outdoor activities.
This dish shines especially on chilly days or whenever you crave a warm, spicy soup.
🛒 Ingredient Tips
The core ingredient for this recipe is kimchi pork jjigae (김치 돼지고기 찌개) broth.
When preparing the broth, it's important to use a stew broth that is not too salty, but rather refreshing and deep in flavor.
If the stew broth is too concentrated, increase the amount of water slightly to adjust the seasoning.
Any type of ramyeon (라면) you prefer is fine, but choosing noodles that have a good chewy texture and absorb the broth well will make it even more delicious.
Since the flavor of the kimchi jjigae (김치찌개) broth dictates the taste of the ramyeon, preparing a delicious kimchi jjigae broth is key to the success of this dish.
🔄 Substitution Guide
The key ingredient in this recipe is kimchi pork jjigae (김치 돼지고기 찌개) broth.
If you don't have it, you can substitute with other ingredients.
The closest substitutes are commercial kimchi jjigae (김치찌개) seasoning or kimchi jjigae-flavored ramyeon (라면) seasoning packets.
In this case, dissolve the kimchi jjigae seasoning in water, add some finely chopped kimchi (김치), bring it to a boil, then add the ramyeon noodles.
If pork is not available, you can use kimchi jjigae broth made with tuna or ham.
While the depth of flavor might differ slightly, you can still enjoy the spicy and refreshing kimchi taste.
If you're not fond of spicy food, adding a little milk or soy milk to the kimchi jjigae broth is a good way to mellow the flavor, making it milder yet still offering a savory richness.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial points for cooking delicious Kimchi Ramyeon.
First, carefully adjust the ratio of kimchi pork jjigae (김치 돼지고기 찌개) broth to water.
Ensure it's not too salty, but flavorful enough to blend well with the ramyeon seasoning, creating a deep taste.
A good starting point is typically 2 cups of jjigae broth to 1 cup of water, adjusting to taste.
Second, consider the timing of adding the noodles.
Once the water comes to a rolling boil, add the ramyeon noodles.
When the noodles are halfway cooked, add the ramyeon vegetable flakes and powder seasoning.
This method helps the noodles maintain a pleasant chewiness without becoming overly soggy, while allowing the seasoning to fully infuse into the noodles.
Cook for about 3 to 4 minutes until the noodles are fully cooked, then immediately turn off the heat and serve for the best taste.
👨🍳 Directions
Add pork shoulder to a camping kettlepot and drizzle with cooking oil.
Add minced garlic, sugar, gochugaru (고춧가루), and soy sauce, then stir-fry until the pork is cooked through.
Add kimchi (김치) and stir-fry together with the pork.
Pour in enough water to cover the ingredients and bring to a boil.
Slice and add onion, green onion, and Cheongyang chili pepper (청양고추), then let the stew simmer until thoroughly cooked and flavorful.
In a separate pan, heat cooking oil and crack one egg into it.
Sprinkle a pinch of salt over the egg and fry until desired doneness (soft or hard yolk).
Place the fried egg on top of cooked rice and serve with the hot kimchi pork jjigae (김치 돼지고기 찌개).
Optionally, serve with roasted seaweed (김) for added flavor.
💡 Tips
Using a wood stove at the campsite can add a smoky flavor, enhancing the overall taste of the dish.
For a richer and deeper flavor, thoroughly stir-fry the pork and kimchi (김치) before adding water and simmering.
Fry the egg to your preference (soft or hard yolk) and serve it with rice.
📦 Storage & Reuse
This Kimchi Ramyeon is best enjoyed immediately after cooking.
It is not recommended to store finished ramyeon as the noodles can become soggy.
If you have leftover kimchi jjigae (김치찌개) broth, you can store it in an airtight container in the refrigerator for 2-3 days.
When reheating, bring the broth to a boil and then add ramyeon noodles.
The broth may become saltier, so you might want to add a little water to adjust the seasoning.
Leftover kimchi jjigae (김치찌개) broth can also be used as a base for other stews or for mixing with rice.
🥢 Who This Is For
This Kimchi Ramyeon is highly recommended on days when you crave a spicy and hot soup, or when you need a hangover cure after a night of heavy drinking.
It's also excellent for a quick but hearty meal during camping or outdoor activities.
Great side dishes to serve with it include crunchy danmuji (단무지, pickled radish) or well-fermented kkakdugi (깍두기, diced radish kimchi).
Adding a fried egg on top of the ramyeon will further enhance its rich flavor and nutritional value.
🔥 Nutrition Info
For one serving of Kimchi Ramyeon, the estimated calorie count is approximately 450-550 kcal.
This can vary depending on the type of ramyeon, the amount of kimchi jjigae (김치찌개) broth, and the pork content.
The main nutrients are estimated to be about 60-80g of carbohydrates, 15-25g of protein, and 15-25g of fat.
Thanks to the kimchi (김치) in the kimchi jjigae (김치찌개) broth, you can consume some probiotics and Vitamin C, and also replenish protein and iron from the pork.
However, the sodium content can be high, so it is advisable to control your broth intake.
Adding fresh vegetables can provide missing dietary fiber, making it a more balanced meal.
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