Kimuchi Ramen Recipe

Blanch bones

Place pork bones in a large pot and cover with cold water (about 8 cups). Bring to a rolling boil for 10 minutes, then drain and rinse bones under cold water to remove scum. Rinse the pot.

Simmer broth

Return blanched bones to the clean pot. Add 6 cups fresh water, chicken or pork stock, sliced ginger, smashed garlic, and chopped white parts of green onions. Bring to a simmer over medium-high heat, then reduce to low and simmer gently for 2 to 3 hours, partially covered. Skim any foam occasionally.

Prepare braised pork (quick chashu)

While broth simmers, tie the boneless pork shoulder into a compact log with kitchen twine. Heat 1 tablespoon sesame oil in a skillet over medium-high heat and brown the pork on all sides, about 6 minutes total. Transfer to a small pot, add 6 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake (if using), 2 smashed garlic cloves, and 2 thin slices of ginger plus enough water to come halfway up the pork. Simmer gently, covered, for 45 minutes to 1 hour until fork-tender. Reserve braising liquid.

Finish broth

After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in 6 tablespoons soy sauce, 1 teaspoon salt, and 1 tablespoon mirin. Keep broth warm over low heat. If broth seems too light, reduce over medium heat 10–15 minutes to concentrate flavors, then return to low.

Sauté kimchi: Heat 1 teaspoon sesame oil in a skillet over medium heat. Add 1 cup sliced kimchi and sauté 3–4 minutes until fragrant and slightly caramelized. Add 1 tablespoon gochujang, 1 tablespoon miso, 1 tablespoon soy sauce, and 2 tablespoons reserved kimchi juice. Stir and cook 1–2 minutes until well combined. Taste and adjust: add more kimchi juice or a pinch of sugar if too spicy or salty. Remove from heat.

Incorporate into broth: Spoon the kimchi mixture into the warm strained broth (about 1/2 to 3/4 cup kimchi mix per 4 servings, adjust to taste). Whisk to combine and gently simmer 3–5 minutes to meld flavors.

Cook noodles and vegetables: Bring a separate pot of water to a rolling boil. Add ramen noodles and cook according to package directions (usually 2–4 minutes for fresh, 4–6 for dried). During the last 60–90 seconds of noodle cooking, add sliced mushrooms and napa cabbage to blanch. Drain noodles and vegetables together, reserving about 1/2 cup of the noodle cooking water.

Warm bean sprouts and corn: Quickly blanch bean sprouts and corn in the noodle pot for 30–45 seconds, then drain. Toss vegetables with a little sesame oil and a pinch of salt.

Slice braised pork: Remove kitchen twine and slice the braised pork into 1/4-inch thick rounds. If desired, briefly sear slices in a hot pan with a teaspoon of braising liquid to glaze.

Assemble bowls: Divide cooked noodles into two bowls (assuming 4 oz noodles per person; recipe makes 2 servings). Arrange blanched mushrooms, napa cabbage, bean sprouts, and corn on top of noodles. Ladle hot kimchi-infused broth over noodles to cover (about 2 to 2 1/2 cups per bowl).

Add toppings: Place 3–4 slices of braised pork in each bowl, add a halved soft-boiled egg, sprinkle sliced scallion greens, toasted sesame seeds, nori strips, sliced chili if using, and fresh cilantro or mitsuba. Drizzle a few drops of sesame oil or reserved braising liquid for extra richness.

Serve: Serve immediately, with extra kimchi on the side and chili paste on the table for added heat.