ARGH I don’t think I’m actually capable of taking a day off! I was going to take today off so I can celebrate something really exciting that’s family related, and I was like, “okay, I only make a dessert today” but no, I was like, NOOO I HAVE TO MAKE MORE! Haha.
Yes, it may be easier just go to and buy the kimchi flavoured instant ramen, but I prefer to be healthy and make my own fresh kimchi and use organic ramen so I know there’s no wax in it, and this turned out super awesome. Though the kimchi does take over a week to make, so you’ll need that ready before you can do this recipe.
Though, you may want to save work by buying kimchi in stores. I’ve seen kimchi sold in lots of different stores. Those would work just as well as the homemade ones. Though, because I don’t know how salty the store bought ones are, you may have to add more/less depending.
I recommend using Koyo brand organic ramen, but you can try other ones if you find them. I ordered mine in a box on Amazon.
I actually didn’t think the ramen here was all that spicy. If you want to make it even hotter, you can try adding more Korean red chili flakes, or even some cayenne pepper.
I really love it when scallions are a bit curly, and to do that, you just put it in super freezing water with ice. If you have other toppings you’d like to add, feel free to, such as baked tofu or anything else! This is super easy to make and really takes only about 15 minutes to prepare the entire thing!
Healthy Homemade Kimchi Ramen
3 cups water
1/2 cup well fermented kimchi (recipe here*)
1/4 cup bean sprouts
1 tablespoon white rice wine
1 teaspoon extra light olive oil
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon smoked paprika
1 teaspoon low sodium soy sauce
1/2 teaspoon Korean red chili flakes
1/4 teaspoon Himalayan/sea salt
A few sprinkles Szechuan peppercorns
2 packets organic ramen (I used Koyo)
Garnish
1 scallion
1-2 tablespoons well fermented kimchi (recipe here*)
Add the 3 cups of water, kimchi, bean sprouts, white rice wine, olive oil, sesame oil, rice vinegar, paprika, soy sauce, Korean red chili flakes, salt, Szechuan peppercorns and ramen in a small/medium saucepan.
Bring it to a boil, and continue to cook on boiling heat for a total of 8-10 minutes until the ramen is soft to eat.
Meanwhile, slice the scallions into super thin strips and put it in ice water for a few seconds to let it curl up a bit.
Once the ramen is ready, spoon it onto one or two bowls, then garnish with the scallion and a tablespoon or two of fresh kimchi.
- 3 cups water
- ½ cup well fermented kimchi
- ¼ cup bean sprouts
- 1 tablespoon white rice wine
- 1 teaspoon extra light olive oil
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon low sodium soy sauce
- ½ teaspoon Korean red chili flakes
- ¼ teaspoon Himalayan/sea salt
- A few sprinkles Szechuan peppercorns
- 2 packets organic ramen (I used Koyo)
- 1 scallion
- 1-2 tablespoons well fermented kimchi
- Add the 3 cups of water, kimchi, bean sprouts, white rice wine, olive oil, sesame oil, rice vinegar, paprika, soy sauce, Korean red chili flakes, salt, Szechuan peppercorns and ramen in a small/medium saucepan.
- Bring it to a boil, and continue to cook on boiling heat for a total of 8-10 minutes until the ramen is soft to eat.
- Meanwhile, slice the scallions into super thin strips and put it in ice water for a few seconds to let it curl up a bit.
- Once the ramen is ready, spoon it onto one or two bowls, then garnish with the scallion and a tablespoon or two of fresh kimchi.
