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.
The familiar, thin noodles will take next to no time to cook and the chicken broth will give them a cozy and savory, umami taste. Here are some tips and information on how to make and enjoy a bowl of this delicious soup.
What is 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:
…or in this case ramen soup – aka. Kimchi Ramen.
Many people know ramen as a cheap, packaged or cup of noodles and broth. It is because of its affordability that it fed many people during the post-Korean war. Now, it is eaten for pleasure, a cure for hangovers, and emergency staple food for natural disasters. Not only is it enjoyed for its flavor, but it is a life saver for those in need of sustenance.
There have been various additions and tweaks to the dish, like the added kimchi in this recipe. By adding marinated pork tenderloin, kimchi, and other spices, packaged ramen can turn into a filling main dish.
Ingredients
- 1/2 lb. pork tenderloin
- 1 tbsp. Chinese 5 spice powder
- 1 tbsp. fresh ginger – grated
- 1 tbsp. garlic – minced
- 2 tbsp. soy sauce
- 3 tbsp. sesame oil
- Salt and pepper
- 1 tbsp. canola oil
- 5 cups water
- 2 single serve packages chicken-flavored instant noodles
- 1/2 cup kimchi
- Toppings (sliced green onions, fresh cilantro, Sriracha sauce)
This recipe uses instant noodle packages for an easy version of ramen soup. You can make the broth with the powder packets that come with the noodles.
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.
Step 2: Remove the Pork From the Marinade
Remove the pork from the marinade. Season it with some salt and pepper.
Step 3: Sear the Pork
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.
Step 4: Remove the Pork & Oil From 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 kimchi soup.
Step 5: Add Broth
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.
Step 6: 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 temp. of the pork reaches 145°F.
Step 7: 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.
Step 8: Cook Noodles
Bring the broth to a boil, add the noodles and cook for 3 minutes.
Step 9: Slice Pork
While the noodles are cooking, slice the pork.
Step 10: 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.
Tips & 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.
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.
Did you enjoy this spicy take on ramen noodles? Let us know in the comments and please share the recipe!
Kimchi Ramen
Ingredients
- ½ lb. pork tenderloin
- 1 tbsp. Chinese 5 spice powder
- 1 tbsp. fresh ginger - grated
- 1 tbsp. garlic - minced
- 2 tbsp. soy sauce
- 3 tbsp. sesame oil
- 1 tbsp. canola oil
- 5 cups water
- 2 single serve packages chicken-flavored instant noodles
- 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.½ lb. pork tenderloin, 1 tbsp. Chinese 5 spice powder, 1 tbsp. fresh ginger, 1 tbsp. garlic, 2 tbsp. soy sauce, 3 tbsp. sesame oil
- 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.1 tbsp. canola oil
- 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.
- 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.5 cups water
- 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 temp. of the pork reaches 145°F.
- Remove the pork from the broth to a cutting board. Strain the broth through a fine mesh strainer. Return the broth to the pot.
- Bring the broth to a boil, add the noodles and cook for 3 minutes.
- While the noodles are cooking, slice the pork.
- 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.½ cup kimchi
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Sub Sandwich with 3 meats and creamy sriracha.