Kimchi Ramen: The Ultimate Comfort Bowl
On cold evenings when I need something warming and deeply satisfying, I turn to kimchi ramen. It's become my go-to comfort food – a steaming bowl of rich broth, springy noodles, and plenty of tangy, spicy kimchi.
Why Kimchi Transforms Ramen
Good ramen is all about layers of flavour. The broth needs depth. The toppings need to complement without overwhelming. Kimchi does both beautifully.
The fermented tang cuts through rich, fatty broth. The heat builds gradually, warming you from the inside. And the texture – still slightly crunchy even in hot soup – adds interest to every spoonful.
Building the Broth
You can make this as simple or complex as you like. For a quick version, a good quality chicken stock works brilliantly. For something more traditional, you'll want to spend more time.
Quick Version (30 minutes):
- 1 litre good chicken stock
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 100ml kimchi brine
Proper Version (2+ hours):
Start with pork bones, chicken carcass, or both. Roast them first for colour and flavour. Simmer with aromatics for hours. Strain and season. It's more work, but the depth of flavour is remarkable.
The Noodles
Fresh ramen noodles are best if you can find them. Look in Asian supermarkets – they're usually in the chiller section. Dried ramen noodles work too, just avoid the instant variety (though in a pinch, even those will do – no judgement here).
Cook the noodles separately and add to each bowl. This keeps the broth clear and prevents overcooking.
Assembly
Here's how I build my bowl:
- Bring broth to a rolling boil
- Place cooked noodles in a deep bowl
- Ladle hot broth over the noodles
- Top with a generous pile of kimchi
- Add a soft-boiled egg, halved
- Scatter spring onions and sesame seeds
- Drizzle with sesame oil
The Egg Situation
The soft-boiled egg is non-negotiable for me. Here's how to get it right:
- Bring water to a boil
- Carefully lower in room-temperature eggs
- Cook for exactly 6 minutes 30 seconds
- Immediately transfer to ice water
- Peel when cooled
The yolk should be jammy – set around the edges but still flowing in the centre. When you break into it and that golden yolk mixes with the spicy broth... that's the moment.
Variations
- Extra spicy: Add gochugaru and a splash of the fiery juice from the bottom of your kimchi jar
- Creamy: Stir in a tablespoon of tahini or peanut butter
- Protein-rich: Top with sliced pork belly, chicken, or fried tofu
- Veggie-loaded: Add pak choi, mushrooms, sweetcorn
A Note on Speed
This can be a 20-minute dinner or a weekend project. Both versions are valid. Sometimes I want the ritual of slow cooking; sometimes I need dinner on the table fast. Kimchi ramen accommodates both moods.
What matters is that steaming bowl at the end – noodles tangled with kimchi, broth rich and warming, and that first slurp that makes everything feel right.
