• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Soups, Sauces & Dressings

    Updated: Mar 24, 2024 · Published: Sep 20, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Delicious Kimchi Ramen

    Jump to Recipe

    Kimchi ramen is a great recipe if you want to elevate your ramen with spicy, sweet and savory flavors while still enjoying the nostalgic noodles. The marinated pork adds plenty of salty, meaty flavor while the kimchi and ginger give the soup a nice kick.

    Kimchi ramen with pork slices and chopsticks in a bowl.

    I have been experimenting with tweaking classic recipes with kimchi and the results are great. My family and I love to enjoy a bowl of this delicious, hot and cozy soup on a cool day. The familiar, thin noodles will take next to no time to cook and the kimchi will give them a cozy and savory, umami taste.

    Another popular noodle dish I added kimchi to is this kimchi udon noodle stir fry.

    Jump to:
    • What is Kimchi Ramen?
    • Ingredients
    • Tweaks
    • How to Make it
    • Helpful Tips
    • Recipe FAQs
    • Related Side Dishes to Consider
    • 📋Recipe

    What is Kimchi Ramen?

    Many people know ramen as a cheap, packaged or cup of noodles and broth. By adding marinated pork tenderloin, kimchi, and other spices, packaged ramen can turn into a filling main dish...or in this case ramen soup - aka. Kimchi Ramen.

    The star of the dish, Korean kimchi, is spicy pickled cabbage, specifically napa cabbage. It can be eaten alone or added into other dishes, like:

    • Korean scrambled egg breakfast
    • kimchi mac and cheese
    • Korean burgers

    Ingredients

    Kimchi ramen soup ingredients prepped and labeled.
    • pork tenderloin - Choose a pork tenderloin that has some marbling--that's going to give you delicious flavor. Avoid tenderloins that are dull in color.
    • kimchi - It's easy to find authentic kimchi at the supermarket but you can also make this daikon kimchi at home.
    • Chinese 5 spice powder - This is a blend of cloves, star anise, cinnamon, fennel seeds and Sichuan peppercorns.
    • chicken-flavored instant noodles - This recipe uses single serving instant noodle packages for an easy version of kimchi ramen soup. You can make the chicken broth with the powder packets that come with the noodles.
    • toppings (not pictured) - sliced green onions, fresh cilantro, Sriracha sauce

    *Check recipe card for full ingredient amounts.

    Tweaks

    • If you wish to add more vegetables other than the kimchi, I recommend baby spinach or kale because of their vitamins and minerals and they will mix well into the soup.
    • I have a tutorial for how to make crispy kale chips; they could be served on the side of your soup in place of crackers.
    • One of my favorite things to add is a ramen egg: it is a soft-boiled egg soaked in a soy sauce mixture overnight. It adds an extra salty but creamy flavor to the dish with the marinade and soft egg yolk.

    How to Make it

    A ziptop bag with pork tenderloin and marinade.

    Step 1. Marinate the pork. Place the pork tenderloin in a plastic bag with the Chinese 5 spice, ginger, garlic, soy sauce and sesame oil. Seal the bag, massage it to coat the pork and marinate for 30 minutes in the fridge.

    Seared pork tenderloin in a large pot.

    Step 2. Sear the pork. Remove the pork from the marinade. Season it with some salt and pepper. Heat a large heavy pot to medium-high heat, add the canola oil and sear the pork until browned on all sides (about 8-10 minutes). Remove from heat.

    Broth in a jar and a large pot.

    Step 3. Make the broth. Remove the pork and reserve it. Drain the oil from the pot. In the pot, combine the water with the 2 flavor packets that came with the instant noodles. Return to the stove over medium-high heat.

    Broth with pork tenderloin in a large pot.

    Step 4. Simmer. Bring the broth to a boil and then lower heat to a simmer, scraping the browned bits at the bottom so that they loosen. Return the pork to the pot and simmer for 10-15 minutes, until the internal temperature of the pork reaches 145°F.

    👩🏻‍🍳Chef's Note: Keeping the browned cooked-on bits in the pot will add flavor to your kimchi soup.

    Kimchi ramen broth straining through a fine mesh strainer.

    Step 5. Strain broth. Remove the pork from the broth to a cutting board. Strain the broth through a fine mesh strainer. Return the broth to the pot.

    Instant ramen noodles in a pot with tongs.

    Step 6. Cook the noodles. Bring the broth to a boil, add the noodles and cook for 3 minutes.

    Instant ramen noodles in a pot.

    Chef's Note: Instant noodles don't take long to cook and can become mushy so keep an eye on them.

    Pork being sliced on a cutting board.

    Step 7. Slice the pork. While the noodles are cooking, slice the pork into thin slices.

    Kimchi ramen with pork slices and chopsticks in a bowl.

    Step 8. Serve. Serve in bowls with the pork slices and kimchi, divided evenly. Top with the green onions, fresh cilantro and Sriracha sauce if you like a little more kick.

    Helpful Tips

    • Prep. Prep the toppings ahead of time and store separately in covered containers in the fridge.
    • Stir the noodles. While the noodles are cooking, give them a quick stir so that they don't clump together.
    • Consume the soup with the Japanese technique. To savor ramen the Japanese way, begin by bringing the bowl up close. Take a few sips of the broth, then slurp the noodles swiftly, aiming for a finish within 5 minutes, without any interruptions. Slurping the soup will cool the noodles and intensify the flavor.

    Recipe FAQs

    How long can you store leftover kimchi ramen?

    Leftover soup should be covered and stored in the fridge for up to 3 days. Reheat on the stove.

    Are kimchi noodles spicy?

    The kimchi noodles are tasty, not too sour or too spicy, with just the right amount of heat.

    What is kimchi in ramen?

    Kimchi, a Korean fermented cabbage side dish, adds umami flavor and a nice level of spice to ramen noodle soup.

    Kimchi ramen with pork slices and chopsticks in a bowl.

    Related Side Dishes to Consider

    • Kimchi grilled cheese sandwiches stacked on serving tray with skewer.
      Kimchi Grilled Cheese Sandwiches
    • Kimchi bacon fried rice on a plate on brown background.
      Kimchi Bacon Fried Rice
    • Fried tofu on serving plate.
      How to Fry Tofu
    • Kimchi dumplings with savory sauce and green onions in dish.
      Kimchi Dumplings

    If you tried this Kimchi Ramen Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi ramen noodle soup in bowl with wooden chopsticks.

    Delicious Kimchi Ramen

    Joss Dyckson
    This delicious kimchi ramen is a great recipe if you want to elevate your ramen noodle soup with spicy, sweet and savory flavors. The kimchi gives this soup a nice kick!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Marinating Time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course, Soup
    Cuisine Japanese, Korean
    Servings 4
    Calories 344 kcal

    Ingredients
     
     

    • ½ pound pork tenderloin
    • 1 tablespoon Chinese 5 spice powder
    • 1 tablespoon fresh ginger - grated
    • 1 tablespoon garlic - minced
    • 2 tablespoons soy sauce
    • 3 tablespoons sesame oil
    • 1 tablespoon canola oil
    • 5 cups water
    • 2 chicken-flavored instant noodles - the single serve packages
    • ½ cup kimchi
    • green onions - sliced (to garnish)
    • fresh cilantro leaves - to garnish
    • sriracha sauce - optional
    • salt and pepper

    Instructions
     

    • Place the pork tenderloin in a plastic bag with the Chinese 5 spice, ginger, garlic, soy sauce and sesame oil. Seal the bag, massage it to coat the pork and marinate for 30 minutes in the fridge.
      A ziptop bag with pork tenderloin and marinade.
    • Remove the pork from the marinade. Season it with some salt and pepper.
      Marinated pork tenderloin and a large pot.
    • Heat a large heavy pot to medium-high heat, add the canola oil and sear the pork until browned on all sides (about 8-10 minutes). Remove from heat.
      Seared pork tenderloin in a large pot.
    • Remove the pork and reserve it. Drain the oil from the pot. Keeping the browned cooked-on bits in the pot will add flavor to your soup.
      Seared pork tenderloin in a large pot.
    • In the pot, combine the water with the 2 flavor packets that came with the instant noodles. Return to the stove over medium-high heat.
      Broth in a jar and a large pot.
    • Bring the broth to a boil and then lower heat to a simmer, scraping the browned bits at the bottom so that they loosen. Return the pork to the pot and simmer for 10-15 minutes, until the internal temperature of the pork reaches 145°F.
      Broth with pork tenderloin in a large pot.
    • Remove the pork from the broth to a cutting board. Strain the broth through a fine mesh strainer. Return the broth to the pot.
      Kimchi ramen broth straining through a fine mesh strainer.
    • Bring the broth to a boil, add the noodles and cook for 3 minutes.
      Instant ramen noodles in a pot.
    • While the noodles are cooking, slice the pork.
      Pork being sliced on a cutting board.
    • Serve in bowls with the pork slices and kimchi, divided evenly. Top with the green onions, fresh cilantro and Sriracha sauce if you like a little more kick.
      Kimchi ramen with pork slices and chopsticks in a bowl.

    Notes

    • If you wish to add more vegetables other than the kimchi, I recommend baby spinach or kale because of their vitamins and minerals and they will mix well into the soup.
    • Instant noodles don't take long to cook and can become mushy so keep an eye on them.
    • While the noodles are cooking, give them a quick stir so that they don't clump together.
    • To savor ramen the Japanese way, begin by bringing the bowl up close. Take a few sips of the broth, then slurp the noodles swiftly, aiming for a finish within 5 minutes, without any interruptions. Slurping the soup will cool the noodles and intensify the flavor.
    • Leftover soup should be covered and stored in the fridge for up to 3 days. Reheat on the stove.

    Nutrition

    Calories: 344kcalCarbohydrates: 31gProtein: 18gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 37mgSodium: 1324mgPotassium: 398mgFiber: 2gSugar: 1gVitamin A: 18IUVitamin C: 2mgCalcium: 57mgIron: 4mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Soup, Sauce & Dressing Recipes

    • Lime sauce in jar with spoon.
      Lime Sauce
    • Bison chanterelle mushroom meat sauce in jar.
      Bison and Chanterelle Meat Sauce
    • White BBQ sauce dripping from spoon.
      White BBQ Sauce
    • Smoky maple burger sauce in glass bottle with a burger and spoon full of sauce on the side.
      Smoky Maple Burger Sauce
    33 shares
    • Share18
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Summer Recipes

    • Melon prosciutto skewers with toothpicks.
      Melon Prosciutto Skewers (Summer Appetizer)
    • Watermelon basil cocktail in wine glass with watermelon swizzle stick.
      Frozen Watermelon Basil Cocktail
    • Bison Tacos
    • Watermelon salad with basil in black salad bowl.
      Watermelon Basil Salad
    • Grilled bison ribeye steak sliced on cutting board with spices on the side.
      Grilled Bison Ribeye Steaks
    • Strawberry crumble in tart dish with vanilla ice cream and spoon.
      Easy Strawberry Crumble

    Popular

    • Strawberry slushy margarita with mint leaves.
      How to Make a Slushy Margarita
    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating
    • Sliced candied limes on wooden counter.
      How to Candy Limes
    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs
    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken
    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.