Bobby Lee’s KIMCHI RAMEN recipe.

Ingredients

• 100 ml Canola Oil (for stir‑frying)
• 2 cloves Garlic (minced)
• 2 stalks Chives (thinly sliced)
• 150 g Kimchi (roughly chopped)
• 20 g Korean Chili Powder (Gochugaru) (Korean red pepper flakes)
• 500 ml Kimchi Stock (use kimchi brine diluted with water)
• 200 g Ramen Noodles (low‑hydration, thin) (fresh or dried, no seasoning packet)
• 2 stalks Green Onions (sliced for garnish)
• 2 Egg (soft‑boiled, peeled and halved)

Instructions

1. Prepare Ingredients

   Mince the garlic, slice the chives, and roughly chop the kimchi. Measure out oil, stock, chili powder, and noodles.

   Time: PT5M

2. Soft‑Boil Eggs

   Bring a small pot of water to a rolling boil, gently lower the eggs in, and cook for 6 minutes. Transfer to an ice bath, peel, and set aside.

   Time: PT6M

3. Heat Oil

   Place a medium‑sized pot over medium‑high heat and add 100 ml canola oil. Heat until shimmering.

   Time: PT1M

4. Stir‑Fry Aromatics

   Add the minced garlic and sliced chives to the hot oil. Stir‑fry for about 1 minute until fragrant.

   Time: PT1M

5. Add Kimchi

   Add the chopped kimchi and stir‑fry for 2 minutes, allowing the flavors to meld.

   Time: PT2M

6. Create Broth

   Pour in the 500 ml kimchi stock, sprinkle in 20 g Korean chili powder, bring to a boil, then reduce to a gentle simmer for 5 minutes.

   Time: PT5M

7. Cook Noodles

   Add the low‑hydration ramen noodles to the simmering broth and cook for exactly 58 seconds.

   Time: PT1M

8. Assemble Bowls

   Ladle the hot broth and noodles into serving bowls. Top each with sliced green onions and a halved soft‑boiled egg.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

60 g

Fat

12 g

Fiber

4 g