Kimchi Ramyeon (Kimchi Ramen)
Camping ramyeon with a richer flavor, made by boiling it in the broth of kimchi pork stew.
📝 Editor's Notes
Today's kimchi ramyeon recipe features a deeper, spicier flavor by utilizing leftover kimchi pork stew broth from camping.
You'll experience a much richer umami and refreshing taste than regular ramyeon, and the characteristic spiciness of kimchi jjigae (김치찌개) makes it perfect for a hangover cure.
The cooking process is very simple, making it easy for even beginner cooks, and the ability to make good use of leftover ingredients is also appealing.
It's especially ideal when you crave warm soup on a chilly day or want to enjoy a simple yet special meal outdoors, like during camping.
Since the taste varies depending on the consistency of the stew broth, pay attention to the amount of water you add.
🛒 Ingredient Tips
The key to this kimchi ramyeon is the 'kimchi pork stew broth.' It provides a depth of flavor that's incomparable to simply adding kimchi.
The stew broth should be made with well-fermented kimchi for a rich, aged taste, and it should have ample savory umami from the pork.
If the stew broth is too salty, add a little more water to adjust the seasoning; if it's bland, try adding a bit more kimchi juice or gochugaru (고춧가루 - Korean chili powder).
You can use your favorite brand of ramyeon, but choosing a type with chewy noodles will make it even more enjoyable.
It's even better if the ramyeon seasoning packet includes plenty of vegetable flakes.
🔄 Substitution Guide
If you don't have 'kimchi pork stew broth,' the core ingredient of this recipe, there are two ways to substitute.
First, finely chop well-fermented kimchi and stir-fry it in sesame oil, then add pork (pork neck or pork belly) and stir-fry together.
Pour in water or rice water, then season with gochugaru (고춧가루 - Korean chili powder), guk-ganjang (국간장 - Korean soup soy sauce), and minced garlic to make kimchi jjigae broth from scratch.
This will yield a much deeper flavor.
Second, you can use commercial kimchi jjigae seasoning or kimchi jjigae flavored ramyeon.
In this case, be careful to adjust the amount of ramyeon seasoning to prevent it from becoming too salty.
'Ramyeon' can be substituted with other types of ramyeon, but please note that cooking time may vary depending on the noodle thickness or type.
🥘 Ingredients
👨🍳 Cooking Points
The first point for cooking delicious kimchi ramyeon is the 'golden ratio of broth.' When adding water to leftover kimchi pork stew, start with a 1:1 ratio of stew broth to water and adjust to your preference.
Too much water can dilute the flavor, while too little can make it too salty.
The second point is 'noodle timing.' Once the broth comes to a rolling boil, add the ramyeon noodles.
After adding the noodles, it's important not to overcook them; turn off the heat when they are al dente.
Usually, 3 minutes 30 seconds to 4 minutes is appropriate, but adjust according to the type of noodles and your personal preference.
Finally, add the ramyeon seasoning packets immediately after adding the noodles so that the flavors fully infuse into the broth.
Add the vegetable flakes at this time as well.
👨🍳 Directions
Add more water to the leftover kimchi pork stew and bring it to a boil.
Add the ramyeon noodles.
Add the ramyeon vegetable flakes and powder seasoning, then boil until the noodles are cooked through to finish.
💡 Tips
Using kimchi stew broth to cook ramyeon provides a deep and spicy flavor without needing additional seasoning.
Adjust the amount of water when cooking ramyeon to achieve your preferred broth consistency.
📦 Storage & Reuse
This kimchi ramyeon is best enjoyed immediately after cooking.
Since the noodles can become soggy, it is not recommended to refrigerate or freeze the finished ramyeon.
However, leftover kimchi pork stew broth can be stored in an airtight container in the refrigerator for about 2-3 days, or in the freezer for up to 1 month.
When you want to cook ramyeon later, use the refrigerated broth, or thaw frozen broth in advance or slowly melt it over low heat.
When reheating the broth, transfer it to a pot and boil vigorously over medium heat.
🥢 Who This Is For
This kimchi ramyeon is excellent especially when you're hungry after outdoor activities or when you crave warm, spicy soup on a rainy day.
It's perfect for making a special treat from leftover kimchi jjigae during camping or glamping.
It's also a great solo meal and highly recommended as a hangover remedy after drinking.
For side dishes, serving it with refreshing pickled radish (danmuji, 단무지) or cubed radish kimchi (kkakdugi, 깍두기), or a bowl of rice will make for a more satisfying and hearty meal.
Steamed egg (gyeran-jjim, 계란찜) or rice balls (jumeokbap, 주먹밥) also pair well to balance the spiciness.
🔥 Nutrition Info
The estimated calorie count for one serving of kimchi ramyeon (based on one ramyeon packet) is approximately 500-600 kcal.
This can vary depending on the ramyeon's own calories and the ingredients in the kimchi pork stew broth.
Approximate nutritional components are expected to be 60-80g carbohydrates, 20-30g fat, and 10-15g protein.
Carbohydrates, the main component of ramyeon, act as an energy source, and protein and fat can be supplemented from the pork in the kimchi jjigae.
Thanks to kimchi, you can also consume Vitamin C and dietary fiber, but the sodium content can be high, so it's advisable to moderate your broth intake.
Try adding vegetables or eggs to supplement any missing nutrients.
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