Kimchi Ramen Recipe

Prepare aromatics

Peel and smash garlic cloves; thinly slice or crush ginger. In a medium saucepan, add chicken broth and 1 cup water, then add the garlic and ginger.

Simmer broth

Bring the broth to a gentle simmer over medium heat. Add soy sauce, mirin, sesame oil and gochujang. Whisk or stir until gochujang is fully dissolved. Reduce heat to low and let simmer gently while you prepare other components (8–10 minutes) to allow flavors to meld. Taste and adjust seasoning with more soy sauce or gochujang if needed.

Soft-boil the eggs

Bring a small pot of water to a rolling boil. Carefully lower 2 large eggs into the water and boil for 6–6.5 minutes for jammy soft yolks. While the eggs cook, prepare an ice bath. After cooking, transfer eggs to the ice bath to stop cooking for 3–4 minutes. Peel and set aside.

Cook ramen noodles

Bring the broth back to a gentle simmer or use a separate pot of boiling water. Cook ramen noodles according to package instructions (typically 2–4 minutes for fresh, 3–5 minutes for dried). If using the broth pot to cook noodles, remove the garlic and ginger pieces with a slotted spoon before adding noodles for a cleaner broth. Drain noodles briefly if cooked separately.

Warm char siu

If char siu is cold, warm slices in a skillet over medium heat for 1–2 minutes per side or place briefly in the simmering broth until heated through. Set aside, keeping warm.

Prepare kimchi and vegetables

Drain excess liquid from kimchi and roughly chop. Rinse bean sprouts and trim any undesirable ends. Rinse spinach and pat dry. Thinly slice scallions on a bias for garnish.

Blanch spinach and sprouts (optional)

To wilt spinach and slightly soften sprouts, briefly blanch them in the simmering broth or a separate pot of boiling water for 15–30 seconds, then transfer to an ice bath to preserve color. Drain well. Alternatively, add them directly to the hot broth in the finished bowl to wilt slightly.

Divide cooked noodles between two bowls (serves 2).

Ladle hot broth over noodles, making sure some of the gochujang-spiked broth is evenly poured into each bowl.

Arrange toppings: place 3 oz slices of warmed char siu on each bowl, add about 1/2 cup chopped kimchi per bowl, 1 cup wilted spinach divided, and 1/2 cup bean sprouts per bowl (or to taste). Halve the soft-boiled eggs and place one half in each bowl (one egg per bowl halved) with the yolk facing up.

Scatter sliced scallions over each bowl, sprinkle with toasted sesame seeds, add a few strips of nori if using, and drizzle a little chili oil if you like extra heat.

Serve immediately while hot. Mix kimchi into the broth as you eat to distribute flavor.