25-Minute Kimchi Ramen Recipe – Spicy & Irresistible!

Name: 25-Minute Kimchi Ramen Recipe - Spicy & Irresistible!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 packs of ramen noodles; 1 cup kimchi, chopped; 4 cups chicken or vegetable broth; 2 cloves garlic, minced; 1 tbsp gochujang (Korean chili paste); 1 tbsp soy sauce; 1 tsp sesame oil; 2 green onions, sliced; 1 soft-boiled egg (optional); 1 sheet nori, cut into strips (optional)

Author: Amelia Francis

Published: May 31, 2025

Jump to Recipe

Oh my gosh, have you ever had that moment when you take one bite of something and just know it’s going to become your new obsession? That’s exactly what happened when I first tried kimchi ramen at this tiny late-night spot in Seoul. The spicy tang of fermented kimchi mixed with rich, savory broth and chewy noodles – I swear I heard angels singing! Now I make this kimchi ramen recipe at least once a week because it’s that good. It’s got everything – heat from the gochujang, that addictive sour punch from the kimchi, and it comes together in like 25 minutes flat. Perfect for when you need something comforting but don’t want to spend hours in the kitchen. Trust me, once you try this, you’ll be hooked too!

Why You’ll Love This Kimchi Ramen Recipe

Listen, this isn’t just any ramen—it’s the kind of dish that makes you do a little happy dance while you’re eating it. Here’s why it’s special:

Crazy fast – We’re talking 25 minutes from pantry, perfect, perfect for those “I need food NOW” moments
Flavor bomb – That magical combo of spicy, tangy, and savory will wake up your taste buds
Your rules – Want it nuclear hot? Add more gochujang. Prefer milder? Easy adjustment
Weeknight hero – Uses mostly pantry staples with room for whatever veggies need using up

Seriously, it’s the ultimate comfort food with attitude. My friends beg me to make this whenever they come over!

Kimchi Ramen recipe - detail 1

Ingredients for Kimchi Ramen

Okay, let’s gather our flavor warriors! Here’s what you’ll need to make this kimchi ramen magic happen:

2 packs ramen noodles – Use the good stuff, not the instant kind with seasoning packets
1 cup kimchi, chopped – The funkier the better! I like mine with about 2 weeks of fermentation
4 cups chicken or veggie broth – Homemade if you’re fancy, boxed if you’re human
2 cloves garlic, minced – No cheating with the jarred stuff here
1 tbsp gochujang (packed!) – This Korean chili paste is our spicy MVP
1 tbsp soy sauce – For that umami kick
1 tsp sesame oil – Just a drizzle makes all the difference
2 green onions, sliced – For that fresh crunch
1 soft-boiled egg (optional) – Because runny yolks make everything better
1 sheet nori, cut into strips (optional) – For that authentic ramen shop vibe

Pro tip: Raid your fridge! Tofu, mushrooms, or leftover meats make great additions if you’re feeling extra.

How to Make Kimchi Ramen

Alright, let’s get cooking! This kimchi ramen comes together in a flash, but there are a few key steps to make sure you get that perfect balance of flavors. Follow along and you’ll be slurping happily in no time.

Cooking the Broth

First, grab your favorite pot – I use my trusty Dutch oven because it holds heat so well. Heat that teaspoon of sesame oil over medium heat until it shimmers. Now toss in your minced garlic and give it just 30 seconds to get fragrant – you’ll know it’s ready when your kitchen smells amazing and the garlic turns golden (but not brown!).

Next comes the fun part – dump in your chopped kimchi and that glorious gochujang. Stir like crazy for about a minute until everything’s coated and the kimchi starts to soften. Careful – the chili paste might splatter a bit! Now pour in your broth and soy sauce. Bring it to a gentle simmer (look for those lazy bubbles around the edges) and let it hang out for 5 minutes. This lets all the flavors get to know each other.

Assembling the Ramen

While your broth works its magic, cook those ramen noodles according to the package – but undercook them slightly since they’ll keep cooking in the hot broth. Drain them well and divide between two big bowls (or one if you’re feeling extra hungry).

Now the grand finale! Ladle that gorgeous kimchi broth over your waiting noodles. Top with green onions, that soft-boiled egg if you’re using it (cut it in half to show off that runny yolk), and nori strips for that authentic touch. The steam rising from the bowl should smell incredible – that’s how you know you did it right!

Grab your chopsticks, take a deep breath of that spicy aroma, and dig in. Warning: You might burn your tongue because it’s so hard to wait!

Kimchi Ramen recipe - detail 2

Tips for the Best Kimchi Ramen

After making this kimchi ramen way too many times (not complaining!), I’ve picked up some tricks that take it from good to “OMG what is this sorcery?” level:

Kimchi matters – The funkier your kimchi, the better the flavor. I raid my Korean grocery’s fridge section for the most fermented jars I can find.
Control the heat – Start with 1 tbsp gochujang, then taste and add more if you dare. Remember – you can always add spice but you can’t take it out!
Noodle alert – Cook ramen 30 seconds less than package says. They’ll finish cooking in the hot broth and stay perfectly chewy.
Broth boost – Simmering longer? Add a splash of water if it reduces too much. The flavors concentrate beautifully over time.
Egg perfection – For that Instagram-worthy soft boil, exactly 6 minutes in boiling water then straight into ice water.

Trust me, these little tweaks make all the difference between good ramen and “when can I have this again?” ramen!

Variations for Kimchi Ramen

One of the best things about this kimchi ramen recipe? It’s basically a flavor playground where you can get creative! Here are some of my favorite ways to mix it up:

Protein power – Toss in cubed tofu or mushrooms while the broth simmers for extra heartiness
Noodle swap – Try udon or soba noodles instead of ramen for a fun texture change
Vegan twist – Use miso broth instead of chicken and skip the egg for a plant-based version
Leftover magic – Throw in cooked chicken, pork, or even shrimp from last night’s dinner

The beauty is – there are no rules! Make it your own and have fun with it.

Serving Suggestions for Kimchi Ramen

Oh, this kimchi ramen absolutely shines on its own, but if you’re feeling fancy, here are my go-to pairings: crispy Korean fried chicken makes the perfect spicy-savory combo, or keep it simple with quick-pickled cucumbers for a cool crunch. Sometimes I’ll just grab a bag of roasted seaweed snacks – they’re perfect for dipping into that fiery broth!

Kimchi Ramen FAQs

I get asked about this kimchi ramen recipe all the time, so here are answers to the most common questions that pop up:

Can I use instant ramen packets?
Absolutely! Just ditch the seasoning packet (trust me, you won’t need it with all this flavor). Cook the noodles as usual and use them in the recipe. The broth does all the heavy lifting!

How spicy is this kimchi ramen?
That’s the beauty – you’re in control! Start with 1 tbsp gochujang and taste. Want more heat? Add another teaspoon until it’s perfect for you. My sister likes it mild, while I go full fire-breathing dragon mode.

What’s the best way to store leftovers?
Keep broth and noodles separate in airtight containers for up to 3 days. When reheating, add a splash of water to the broth – it thickens in the fridge. Noodles might get soft, but they still taste great!

Can I make this vegetarian or vegan?
Easy swap! Use vegetable broth and skip the egg. For extra richness, stir in a spoonful of miso paste when simmering the broth. Tofu makes a fantastic protein addition too.

Kimchi Ramen recipe - detail 3

Nutritional Information

Just a heads up – these numbers are ballpark estimates since ingredients vary by brand. One hearty bowl packs about 450 calories with that perfect balance of spicy, tangy goodness. Remember, the best nutrition is enjoying every delicious bite!

Final Thoughts

There you have it – my absolute favorite kimchi ramen recipe that never fails to hit the spot! I hope you’ll give it a try and fall in love with that spicy, tangy magic just like I did. When you make it, snap a pic and tag me – I’d love to see your creations! Now go grab those chopsticks and get ready for some serious slurping action. Happy cooking, friends!