Spicy Kimchee Ramen Recipe

Spicy Kimchee Ramen

Serves 4

The key to this recipe is building a flavorful and spicy soup base by pan-frying pureed kimchee. Add a poached egg and a handful of shrimp for a satisfying and savory bowl of noodles.


  • 2 tablespoons vegetable oil
  • 1 yellow onion, thinly sliced
  • 1 1/2 cups Napa cabbage kimchee, divided use
  • 4 (3 ounce) packages instant ramen noodles (any variety)
  • 12 shrimp, peeled and deveined
  • 4 large eggs
  • 2 green onions, thinly sliced
  • 1 jalapeño, thinly sliced


  1. Heat oil in a large pot over medium-high heat. Add onion and cook until soft, 2 to 3 minutes.
  2. While onion is cooking, blend 1 cup kimchee into a fine puree using a blender.
  3. Add kimchee puree to pot of onions and cook, stirring often, until mixture is almost dry and flavors have concentrated.
  4. Add 8 cups water and all 4 ramen seasoning packets. Stir, increase heat to high, and bring to boil.
  5. Add ramen noodles, shrimp, and jalapeño, if desired. Crack in 4 eggs. Reduce heat to medium and simmer 3 minutes or until noodles reach preferred doneness. Portion noodles into 4 individual bowls.
  6. Use a slotted spoon to remove poached eggs and shrimp. Divide among bowls.
  7. Ladle broth into each bowl, and top with remaining kimchee and green onions.


Amount Per Serving (based on 4 servings)
Calories: 580 undefined
Fat: 27 g
Saturated Fat: 10 g
Trans Fat: 0 g
Cholesterol: 210 mg
Sodium: 2650 mg
Carbohydrates: 65 g
Fiber: 4 g
Sugar: 7 g
Added Sugars: 3 g
Protein: 21 g
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