Quick, Easy and Healthy Kimchi Ramyeon

Wait, what? Healthy ramyeon? Yes you didn’t read wrongly! This healthy, homemade kimchi ramyeon does not come from a packet with sachets of dehydrated vegetables and unknown flavourings – yet I assure you that it tastes absolutely delicious and satisfying!

I first made this kimchi ramyeon a few weeks back (posted it on instagram!) when I needed to cook lunch for myself. I was so tempted to grab that packet of instant noodles but thankfully I did not succumb to its evil calling. Instead, I rummaged through my fridge, freezer and pantry and found that I’ve all I need to make my own delicious and many times healthier “instant” noodles, and they are – stock, kimchi, minced pork and egg noodles.

Stock: The stock is my bone broth (check out the recipe here!) – it’s so easy to whip up a huge batch of broth and freeze them in small quantities and pull them out when you need them. I don’t even need to thaw the broth at all as I just transfer the whole stock block into a pot and heat it up until it’s nice and boiling.

Kimchi: Kimchi (my homemade kimchi recipe can be found here!) has become one of my must-have vegetables in my fridge as it’s so easy to whip things up with it – kimchi fried rice, kimchi stew, kimchi pasta… Just throwing them into the pot of stock adds not only vegetables, but plentiful of flavour as well – much better than those packets of MSG and artificial flavouring!

Meat: I always portion my minced meat into small bags and flatten them before freezing – the thin slabs thaw much faster as opposed to a block of minced meat. The meat is marinated with soy sauce, sesame oil, sake and mirin, all can be found easily in the pantry.

Egg Noodles: The egg noodles I bought come in individual portions so it’s easy to just take one of them and add them into the kimchi stock. They take only 3 minutes to cook which makes this kimchi ramyeon really quick and easy.

If you already have all the ingredients on hand, it shouldn’t take you more than 30 minutes to whip up this comforting bowl of kimchi ramyeon that is chock full of vegetables, healthy and delicious! Save the instant noodles for next time and try making this today!

Step-by-step Photos
1) Combine minced pork, light soy sauce, sake, mirin, sesame oil and water together. Set aside.	2) In a small pot, add in the stock, cover and bring to a rolling boil. (My stock is still semi-frozen, hence the block of stock in the pot!)
3) Add in kimchi, cover and bring to a boil.	4) Remove the pot cover, give the minced pork a stir and add them into the the pot. Stir with a spoon to break up the minced pork. Cover, turn down the heat and simmer for 2 minutes. If you want bigger meatballs, add the minced pork in by spoonfuls, cover and simmer for 2 minutes then give the mixture a stir.
5) Add in the egg noodles and cook until the egg noodles are done (like how you would cook an instant noodle).	6) Turn up the heat, add in the beaten egg and leave it untouched for 15 seconds. Give it a quick stir and remove from heat.

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Kimchi Ramyeon

By Jasline N.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 0 Serves 1

0.511.523

INGREDIENTS

 

• ▢ 100 grams minced pork
• ▢ 1/2 tablespoon light soy sauce
• ▢ 1/2 tablespoon sake
• ▢ 1/2 tablespoon mirin
• ▢ 1 teaspoon sesame oil
• ▢ 3 tablespoons water
• ▢ 250 ml stock, preferably homemade, no-salt/low-sodium
• ▢ 150 grams kimchi, 1/2 cup
• ▢ Salt and sugar to taste
• ▢ 1 portion dried egg noodles
• ▢ 1 egg, beaten
• ▢ Finely chopped spring onions, as garnish

INSTRUCTIONS

• Combine minced pork, light soy sauce, sake, mirin, sesame oil and water together. Set aside.
• In a small pot, add in the stock, cover and bring to a rolling boil. Add in kimchi, cover and bring to a boil.
• Remove the pot cover, give the minced pork a stir and add them into the the pot. Stir with a spoon to break up the minced pork. Cover, turn down the heat and simmer for 2 minutes. If you want bigger meatballs, add the minced pork in by spoonfuls, cover and simmer for 2 minutes then give the mixture a stir.
• Taste the soup at this point - if it's not salty, season with salt. If it's too spicy, add in a little sugar to offset the spiciness.
• Add in the egg noodles and cook until the egg noodles are done (like how you would cook an instant noodle). Turn up the heat, add in the beaten egg and leave it untouched for 15 seconds. Give it a quick stir, remove from heat, garnish with chopped spring onions and serve immediately.

NOTES

- If you like soft-boiled eggs instead of scrambled eggs, add in the egg when you add in the egg noodles. By the time the egg noodles are ready, the egg should be ready too with a soft yolk center.

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