When the weather is a bit chilly, it’s easy to warm up with spicy food. The spicier the better. And spicy Korean kimchi ramen hits the spot in more ways than one.
This recipe does not use the packets of seasoning that come with the ramen, it’s all homemade, from the soup base to the seasonings and garnishes.
- 2 large eggs
- Water to poach eggs
- 1 litre chicken broth
- 2 packs instant ramen
- 150 g kimchi, with juice, sliced
- 2 tablespoons Korean hot pepper paste, Gochujang
- 1 teaspoon Korean chili powder, Gochugaru
- 100 g mushrooms, white button, buna shimeji or shiitake
- 1 teaspoon sesame oil
- Salt to taste
- 2 tablespoons chopped spring onion
- Bring a pot of water to the boil and then lower to a bubbling simmer. Poach the eggs by dropping each egg gently in the water and cook for four or five minutes. Make sure the water covers the eggs. Remove the eggs with a strainer. Set aside.
- Bring the chicken broth to the boil and add the kimchi, pepper paste, chili powder and ramen.
- When the ramen is about half done, add the mushrooms and sesame oil and salt to taste.
- Transfer the noodles to two bowls and top with the poached eggs and scallions. Serve immediately.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.