Bobby Lee’s Kimchi Ramen recipe.
Bobby Lee’s KIMCHI RAMEN recipe. is a easy Korean recipe that serves 2. 450 calories per serving. Recipe by Kimchi Bites on YouTube.
Prep: 11 min | Cook: 10 min | Total: 28 min
Cost: $29.89 total, $14.95 per serving
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
Prepare Ingredients
Mince the garlic, slice the chives, and roughly chop the kimchi. Measure out oil, stock, chili powder, and noodles.
Time: PT5M
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
Heat Oil
Place a medium‑sized pot over medium‑high heat and add 100 ml canola oil. Heat until shimmering.
Time: PT1M
Stir‑Fry Aromatics
Add the minced garlic and sliced chives to the hot oil. Stir‑fry for about 1 minute until fragrant.
Time: PT1M
Add Kimchi
Add the chopped kimchi and stir‑fry for 2 minutes, allowing the flavors to meld.
Time: PT2M
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
Cook Noodles
Add the low‑hydration ramen noodles to the simmering broth and cook for exactly 58 seconds.
Time: PT1M
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
Dietary info: Vegetarian, Contains Egg
Allergens: Eggs, Wheat
Ingredient Substitutions
- Instead of Canola Oil: vegetable oil, sunflower oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Chives: scallions
- Instead of Kimchi: fermented cabbage
- Instead of Korean Chili Powder (Gochugaru): mild paprika + cayenne
- Instead of Kimchi Stock: vegetable broth with a dash of chili
- Instead of Ramen Noodles (low‑hydration, thin): instant ramen noodles (discard seasoning)
- Instead of Green Onions: chives
- Instead of Egg: poached egg
Equipment Needed
- Pot
- Cooking Spoon
- Measuring Cup
- Knife
- Cutting Board
- Bowl
- Timer (optional)
Critical Steps — Do Not Skip
- Stir‑frying the kimchi for the full 2 minutes to develop flavor.
- Simmering the broth with gochugaru for the full 5 minutes for proper spice infusion.
- Cooking the noodles for precisely 58 seconds to keep them al dente.
Chef Tips from the Video
- Reserve a tablespoon of kimchi juice for extra tang before serving.
- For extra richness, finish the broth with a drizzle of sesame oil.
- If you like extra heat, add a small spoonful of gochujang (Korean chili paste).
Troubleshooting
Noodles become mushy.
Reduce cooking time by a few seconds and stir immediately after adding to the broth.
Broth is too salty or too spicy.
Dilute with a little water or unsalted broth, and add a pinch of sugar to balance heat.
Garlic burns during stir‑fry.
Lower the heat slightly and keep the garlic moving; add a splash of stock if needed.
Storage
Refrigerator: Broth can be stored in an airtight container for up to 3 days; keep noodles separate.
Freezer: Broth freezes well for up to 1 month. Thaw before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the kimchi stock a day ahead and refrigerate; it deepens the flavor.
- Soft‑boiled eggs can be cooked up to 24 hours in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Ramen in Korean cuisine?
Kimchi Ramen blends two Korean staples—kimchi and ramen—into a comforting noodle soup that reflects modern Korean street food culture. While ramen originated in Japan, Korean chefs adapted it with kimchi broth, creating a spicy, tangy dish popular among students and night‑time diners.
What are the traditional regional variations of Kimchi Ramen in Korean cuisine?
In Seoul, the broth often uses pork‑based stock, while in Busan coastal versions may add seafood like mussels. Some regions prefer a thicker, gochujang‑based broth, whereas others keep it light with just kimchi juice and gochugaru.
How is Kimchi Ramen traditionally served in Korea?
It is typically served hot in a deep bowl, topped with sliced green onions, a soft‑boiled egg, and sometimes a slice of grilled pork (chashu). Diners often add a dash of sesame oil or a sprinkle of toasted seaweed for extra flavor.
During which occasions is Kimchi Ramen commonly enjoyed in Korean culture?
Kimchi Ramen is a popular late‑night snack after work or study sessions, and it’s also served at casual gatherings, street‑food festivals, and during the colder months as a warming comfort food.
What other Korean dishes pair well with Kimchi Ramen?
Side dishes such as Korean pickled radish (danmuji), seasoned spinach (sigeumchi namul), or a simple cucumber kimchi (oi kimchi) complement the ramen’s heat and add refreshing contrast.
What makes Kimchi Ramen special compared to regular ramen in Korean cuisine?
The use of kimchi broth gives the soup a distinct tangy, fermented flavor and a bright red hue from gochugaru, setting it apart from the milder soy‑based or pork‑bone broths typical of traditional Korean ramen.
How has Kimchi Ramen evolved over time in Korean street food culture?
Originally a home‑cooked quick meal, Kimchi Ramen gained popularity in street stalls where vendors added toppings like cheese, corn, or spicy pork. Today, many modern cafés serve upscale versions with premium kimchi and artisanal noodles.
What are the most common mistakes to avoid when making Kimchi Ramen at home?
Common errors include overcooking the noodles, which makes them gummy, and under‑simmering the broth, resulting in a weak kimchi flavor. Also, burning the garlic during stir‑fry can introduce bitterness.
Why does this Kimchi Ramen recipe use a precise 58‑second noodle cooking time instead of a longer boil?
Low‑hydration, thin ramen noodles cook extremely fast; a 58‑second cook keeps them firm and prevents them from absorbing too much broth, preserving the intended broth‑to‑noodle ratio.
Can I make Kimchi Ramen ahead of time and how should I store it?
Yes, you can prepare the kimchi broth a day ahead and refrigerate it. Reheat gently and add freshly cooked noodles and a soft‑boiled egg just before serving to keep the texture optimal.
What does the YouTube channel Kimchi Bites specialize in?
The YouTube channel Kimchi Bites focuses on Korean comfort foods, especially quick, flavorful dishes that highlight fermented ingredients like kimchi. The host emphasizes simple techniques for home cooks and often shares cultural background for each recipe.
How does the YouTube channel Kimchi Bites' approach to Korean cooking differ from other Korean cooking channels?
Kimchi Bites prioritizes ultra‑quick, pantry‑friendly recipes that can be made in under 30 minutes, whereas many other Korean channels focus on traditional, time‑intensive preparations. The channel also blends modern plating with authentic flavors.
Last updated: September 3, 2026
