5-Minute Kimchi Ramen
This Kimchi Ramen recipe transforms instant ramen noodles with just a few ingredients in only 5 minutes. It’s incredibly easy to make and very satisfying, sure to keep you warm.
Doctor Up Instant Ramen with Kimchi and Tuna
Do you have a packet of instant ramen in your pantry? Why not doctor it up to make it even better?
This kimchi ramen recipe is a perfect example of how to upgrade your instant ramen. Kimchi adds a vibrant burst of umami flavor, while tuna mellows the spiciness and adds protein. Together, they create a balanced and tasty noodle dish, in just 5-minutes!
Ingredients Needed
- Korean instant ramen: Choose any brand you prefer.
- Kimchi: Fermented cabbage kimchi works best.
- Canned tuna: Oil-packed preferred for a richer taste, but water-packed tuna is substitutable. Make sure to drain the liquid.
- Korean chili flakes: to make it spicier (optional)
- Green onion or Asian Leek: Enhances savoriness.
- Sesame oil: Adds savory fragrance and reduces spiciness.
- Toasted sesame seeds: Contributes a nutty flavor (optional).
How to make Kimchi Ramen
Bring water to a boil over high heat. Add 3/4 of the seasoning powder packet and chopped kimchi.
When the water returns to a boil, reduce the heat to medium. Add the ramen noodles, dried vegetable flakes, canned tuna (about 1/4 to 1/2 amount per serving), and Korean chili flakes (optional).
Use chopsticks or kitchen tongs to lift up the noodles a few times to separate them and ensure even cooking. Cook until the noodles reach your desired doneness, usually around 3-4 minutes.
Turn off the heat, add leek (or green onion), and drizzle with sesame oil and toasted sesame seeds. Serve immediately and enjoy your delicious Kimchi Ramen.
Helpful Tips
- Make sure to use the given amount of water in the recipe. Too much or not enough water can alter the taste of soup.
- Use only 3/4 of the seasoning powder in your instant ramen package. Kimchi and tuna already contain salt, and using the entire seasoning powder may result in overly salty noodles.
- The doneness of ramen noodles is a personal preference. If you enjoy chewier noodles, consider cooking them slightly less than what the package instructions suggest.
- If you wish, you can add eggs at the end to increase the protein content.
- Please note that the decision to add eggs is entirely based on personal preference. Personally, I am not a fan of eggs in Korean ramen.
More Recipes Using Instant Ramen
- Crunchy Cabbage Ramen Noodle Salad
- 10-Minute Ramen Stir-Fry with Vegetables
- Budae Jjigae (Korean Army Stew)
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5-Minute Kimchi Ramen
Recipe Video
Ingredients
- 2 1/3 cup (550 ml) water
- 1 package Korean instant ramen
- 1/2 cup (120 ml) chopped kimchi
- 1/2 tbsp Korean chili flakes (gochugaru), optional
- 2 oz (56 g) canned tuna in oil, about half of a 4.5 oz can, drained
- 1 green onion, chopped, or 2 tbsp of chopped Asian leek
- 1 tsp sesame oil
- 1 1/2 tsp toasted sesame seeds
Instructions
- Bring water to a boil over high heat. Add 3/4 of the seasoning powder packet and chopped kimchi.
- When the water returns to a boil, reduce the heat to medium and add the ramen noodles, dried vegetable flakes, canned tuna (about 1/4 to 1/2 amount per serving), and Korean chili flakes (optional).
- Use chopsticks or kitchen tongs to lift up the noodles a few times while boiling to separate them and ensure even cooking. Cook until the noodles reach your desired doneness, usually around 3-4 minutes.
- Turn off the heat, add green onion (or Asian leek), and drizzle with sesame oil and toasted sesame seeds. Serve immediately and enjoy your delicious Kimchi Ramen.
Notes
- Oil-packed canned solid tuna is preferred for a richer taste, but water-packed tuna is substitutable. Make sure to drain the liquid.
- The doneness of ramen noodles is a personal preference, but if you enjoy chewier noodles, consider cooking them slightly less than what the package instructions suggest.
