Kimchi Cheese Ramen is a fun and tasty dish that combines spicy kimchi with creamy melted cheese. The noodles soak up all the delicious flavors, making every bite a treat!
I love how the cheese adds a nice twist to the spicy kick of the kimchi. It’s super easy to whip up, and it warms up a chilly day like a cozy hug! 🥰
Key Ingredients & Substitutions
Instant Ramen Noodles: These are the base of your dish. You can use any instant noodles you prefer, even rice noodles if you’re gluten-free. I like to stick with spicy varieties for that extra kick!
Kimchi: This tangy fermented cabbage is key for flavor. If you don’t have kimchi, a mix of sauerkraut and a bit of hot sauce can work in a pinch. Also, make sure to include some juice for added flavor.
Pork Belly or Bacon: For a meatier dish, pork belly adds richness. However, you can skip it for a vegetarian option or use tofu for protein. I often use bacon for its crispy texture and smoky flavor.
Cheese: I usually go for cheddar for its sharpness, but mozzarella brings a stretchy quality. If you’re dairy-free, try a vegan cheese alternative; just ensure it melts well.
How Do You Get the Perfectly Creamy Cheese Ramen?
The secret to achieving that luscious, cheesy broth is all in the timing. As your noodles finish cooking, you want to lower the heat and add the cheese. Here’s how:
- Wait until your noodles are almost done – about a minute or so left in cooking time.
- Lower the heat to prevent the cheese from clumping.
- Stir in the cheese gradually. This allows it to melt smoothly without turning stringy.
- If needed, add a splash more broth to keep it creamy.
Mix well until you have that rich, comforting broth. The cheese should blend nicely, giving the dish that indulgent feel.
How to Make Kimchi Cheese Ramen
Ingredients You’ll Need:
- 1 package of instant ramen noodles (preferably a spicy flavor, or plain)
- 1 cup kimchi, chopped with some kimchi juice
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 3 cups water or broth (chicken or vegetable broth for extra flavor)
- 1/2 cup cooked pork belly or bacon slices (optional)
- 1 egg
- 1/2 cup shredded cheddar cheese (or processed cheese slices, or mozzarella)
- 1 teaspoon Korean red pepper flakes (gochugaru), optional for extra spice
- 2 green onions, chopped
- 1 teaspoon soy sauce (optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare. You’ll spend around 10 minutes cooking, and just a few minutes getting everything set up and garnished. Perfect for a quick dinner or a cozy night in!
Step-by-Step Instructions:
1. Start with the Base:
In a pot over medium heat, warm the vegetable oil. Add in the minced garlic and let it cook for about 30 seconds until it’s fragrant—this is where the magic starts!
2. Add the Kimchi:
Next, toss in the chopped kimchi (make sure to include some of the juice too!). Stir-fry this mixture for about 2-3 minutes until the kimchi softens and fills the kitchen with its amazing aroma.
3. Create the Broth:
Now, pour in the water or broth and bring it to a boil. If you want to add a touch of depth to your broth, stir in soy sauce or Korean red pepper flakes at this point for an extra kick of spice.
4. Cook the Noodles:
Once boiling, add the instant ramen noodles and cook them according to the package instructions. This usually takes about 3 minutes, so stir occasionally to keep everything mingling nicely.
5. Crispy Toppings:
While the noodles are cooking away, you can prepare the pork belly or bacon in a separate pan. Fry or sauté until crispy and golden, then set aside.
6. Poach the Egg:
When the noodles are nearly done, gently crack an egg into the pot. Cover it with a lid and let it poach for about 2-3 minutes, until the white is set, but the yolk is still runny (or adjust for your preference).
7. Add the Cheese:
Reduce the heat, then stir in the shredded cheese until it’s melted and creamy, giving you a rich, comforting broth.
8. Serve Up:
Carefully ladle the ramen into bowls. Top with the crispy pork belly or bacon, and garnish with the chopped green onions. A sprinkle of extra chili flakes can add a nice touch if you enjoy more heat.
9. Dig In:
Enjoy your Kimchi Cheese Ramen right away! Mix the runny yolk into the noodles for an extra layer of richness, and savor every delicious bite.
This dish beautifully combines the tangy, spicy kimchi flavor with the creamy melt of cheese and the comfort of hot ramen noodles, enhanced with savory pork and a luscious egg. It’s a satisfying, soul-warming meal you’ll love!
Can I Use Different Noodles in This Recipe?
Absolutely! While instant ramen noodles are the easiest option, you can use any noodles you prefer, such as udon, soba, or even rice noodles. Just adjust the cooking time according to the type of noodles you choose.
Is Kimchi Cheese Ramen Spicy?
It can be! The spice level depends on the type of kimchi and any additional red pepper flakes you add. If you’re sensitive to heat, use milder kimchi or skip the extra chili flakes for a more balanced flavor.
Can I Make This Dish Vegetarian or Vegan?
Yes! To make it vegetarian, simply skip the pork belly or bacon and use vegetable broth. For a vegan version, also substitute the egg with a tofu scramble or remove it altogether, and use a dairy-free cheese alternative.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to soften the noodles if they become too thick.