Super Easy Kimchi Ramen [RECIPE]

Good Morning Everyone!

How are you today? It’s just another manic Monday… πŸ™‚ But you know what? We’re almost to the first official day of Fall! How exciting is that?! I love Fall. Bring on the cooler weather, the change of the seasons, the colorful decor and a yearning for everything soft and cozy. Yes, Fall is my jam. This past weekend the Noob Chef Fambam was hard at work making a huge batch of homemade kimchi. If you’ve never tested your hand at it, I promise it’s worth making at least once. We make it annually every September to stock up for the Fall and Winter. And every year we say the same thing: “oh this tastes SO much better than the jarred stuff at the store”. And it really does.

If you like Asian flavors and Korean food… you’ve probably tried kimchi. Kimchi is fermented cabbage with red chili pepper, fresh green onions, carrot, and daikon radish. This time around we made a few changes: we could only find one super green Napa Cabbage so we used 1 Napa Cabbage and 1 regular green cabbage head, we used jarred salted shrimp (check your local Asian market) instead of squid, and we couldn’t find daikon radish at the supermarket so we used regular radish diced in the food processor. And you know what? This is the best batch of kimchi we’ve ever made!! It’s divine. As long as you have all the core components of kimchi in there… you can make easy swaps with whatever ingredients you have at the store.

That said, let’s talk about kimchi ramen. I’ve actually blogged about this recipe before, but y’all it is so good… that I had to do it twice! So let’s get real about instant ramen for a moment here. The noodles are flash fried, dried, and packaged. They’re not exactly healthy… at all. Can you swap them out for udon, soba, or another healthier option? Of course. But if you’re pinching pennies, this is the route to take to achieve an amazing flavorful bowl of soup on a dime. The secret to a great bowl of kimchi ramen is to put the seasoning packet right into your bowl. Do NOT put the seasoning into the pot. Put it into your bowl, (dry) and then spoon 3 tablespoons of kimchi brine on top of it and mix it all around. Then when you ladle the starchy water from your noodle pot into the bowl, it will combine to make a very flavorful soup right in your bowl. I promise you this soup is delicious, warm, and very cheap to make. If you don’t have homemade kimchi, just grab some at the store in your refrigerated section and get cooking! Have a wonderful Monday everyone and as always, keep on cooking ❀


Kimchi Ramen

Serves: 3 (1 packet per person)


  • 3 blocks instant ramen (chicken flavor)
  • 1 cup kimchi
  • 9 tablespoons kimchi brine (3 tbsp. per bowl)
  • 3 hard-boiled eggs

Optional toppings:

  • Canned corn
  • Sauteed spinach or other greens
  • Grated carrots
  • Cooked peas
  • Your favorite meat (maybe leftover rotisserie chicken!)


  1. Fill a large pot with water enough to boil 3 instant ramen packs (or however many you need for your family πŸ™‚ ). Bring to a rolling boil. Drop the noodles in and cook on high for 5 minutes. Do NOT drain.
  2. Pull out three bowls and put the seasoning directly into the bowl. Then spoon 3 tbsp. of kimchi brine on top. Mix together. Then put two ladles of starchy water from the pot on top.
  3. Add the noodles to your broth in each bowl evenly. Stick a hard boiled egg on top and any other toppings.
  4. Slurp and enjoy! πŸ™‚


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