Korean Kimchi Pork Ramen has always been one of my favorite comfort foods. There’s something about the rich, spicy broth combined with tender pork and the bold, tangy flavor of kimchi that makes this dish stand out. When I first tried making Korean Kimchi Pork Ramen at home, I was amazed by how simple ingredients could come together to create such a delicious and flavorful bowl. It’s a perfect balance of savory, spicy, and sour – a true taste of Korea in your own kitchen. I often crave this dish on cold evenings when I want something warm and hearty to enjoy.
Ingredients That Make the Dish
To make Korean Kimchi Pork Ramen, the ingredients are key. You’ll need a few slices of pork belly or pork shoulder, whichever you prefer for a richer, more tender bite. Kimchi, the fermented cabbage, adds that unique sour kick that sets this ramen apart. A good broth base is also essential, and I use a combination of pork stock, soy sauce, and gochujang, the Korean chili paste, to give it a depth of flavor. Top it off with some noodles, and you’ve got a comforting meal in no time. It’s amazing how the heat of the kimchi complements the richness of the pork!
Preparing Korean Kimchi Pork Ramen
To prepare the Korean Kimchi Pork Ramen, I start by searing the pork in a hot pan until it gets a nice brown crust. This brings out its full flavor. Then, I add the kimchi, soy sauce, gochujang, and pork stock to create the broth, letting it simmer for a few minutes to really bring out those flavors. Once the broth is ready, I cook the ramen noodles and add them to the bowl, pouring the steaming hot broth and pork over the noodles. A garnish of fresh scallions and a boiled egg on top completes the dish beautifully.
A Dish That Warms Your Soul
Korean Kimchi Pork Ramen is more than just a meal – it’s an experience. The spicy, savory broth warms you up from the inside out, while the tender pork and flavorful kimchi dance together in perfect harmony. Every spoonful is a little taste of heaven, and it’s the kind of dish that brings comfort and joy to any meal. Whether you’re making it for yourself or sharing it with friends, Korean Kimchi Pork Ramen is sure to be a crowd-pleaser that leaves everyone asking for more!
Table of Contents
Chef’s Notes- Korean Kimchi Pork Ramen
- Uniform Pork Dicing: Ensure the pork is diced evenly into half-inch pieces for consistent cooking and flavor absorption. This helps the pork cook evenly and enhances the texture.
- Kimchi Draining: Draining the kimchi before adding it to the broth helps control the broth’s saltiness and spice level. You can adjust the amount of kimchi juice added depending on how tangy you prefer your ramen.
- Adjust Spice Levels: The gochujang and gochugaru can be adjusted to suit your spice tolerance. If you prefer a milder flavor, reduce the amounts slightly. For an extra spicy kick, increase the chili paste and flakes.
- Simmering the Broth: Allow the broth to simmer for at least 20 minutes to fully develop the flavors. If you have more time, let it simmer longer to bring out a deeper richness. You can also make the broth ahead of time and store it for later use.
- Poaching Eggs: Poaching eggs can be tricky. Make sure to use fresh eggs, and gently slide them into simmering water for about 3 minutes for soft, runny yolks. If you prefer a firmer egg, extend the poaching time by a minute.
- Noodle Cooking: Avoid overcooking the ramen noodles. Cook them until just tender (about 3-4 minutes), as they will continue to soften when added to the hot broth.
- Garnishing: A sprinkle of sesame seeds, a squeeze of lime, or a dash of chili oil can add an extra layer of flavor and freshness to your ramen. Fresh cilantro or a handful of spinach can also be added for extra nutrients.
- Customizing Vegetables: Feel free to add your favorite vegetables, such as bok choy, spinach, or mushrooms, into the broth during the simmering stage. These ingredients will absorb the flavors of the broth and add more texture and nutrition to your ramen.
- Make It a Meal Prep: This ramen recipe makes great leftovers! Store it in an airtight container for up to 3 days. Just be sure to reheat gently and add a little water or broth if the noodles soak up too much liquid.
Korean Kimchi Pork Ramen
4
bowls15
minutes30
minutes600
kcal45
minutesExperience the bold flavors of Korea with our Easy Korean Kimchi Pork Ramen! This hearty, spicy bowl combines tender pork shoulder, tangy kimchi, and rich broth for a comforting meal that’s ready in under an hour. Perfect for weeknight dinners or satisfying cravings, this recipe is both customizable and affordable. Whether you’re a kimchi lover or new to Korean cuisine, this ramen is sure to delight your taste buds. Dive into a steaming bowl of vibrant flavors and enjoy a restaurant-quality dish at home. Get ready to slurp your way to deliciousness with this irresistible Korean Kimchi Pork Ramen!
Ingredients
- Meat
2/3 pound pork shoulder diced into half-inch pieces
- Aromatics
3 cloves garlic finely grated
2 teaspoons ginger grated
1 medium onion chopped finely
- Seasonings
1 1/3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons gochujang
2 teaspoons gochugaru
- Liquids
5 1/3 cups chicken or vegetable broth
2 2/3 cups water
10 2/3 ounces kimchi drained, chopped, juice reserved
- Noodles Toppings
4 to 5 packages instant ramen noodles flavor packets discarded
4-5 poached eggs
1 1/3 bunches scallions chopped
- Alternative Ingredients:
Pork Shoulder: Substitute with chicken thighs or tofu for a vegetarian option.
Kimchi: Use sauerkraut or pickled vegetables if kimchi is unavailable.
Soy Sauce: Replace with tamari or coconut aminos for a gluten-free alternative.
Gochujang: Use sriracha or another chili paste if gochujang is not available.
Gochugaru: Substitute with red pepper flakes or paprika for less heat.
Broth: Use miso broth or beef broth for a different flavor profile.
Poached Eggs: Top with soft-boiled or fried eggs if preferred.
Scallions: Use green onions or chives as an alternative garnish.
Directions
- Marinating the Pork: In a mixing bowl, combine diced pork shoulder with grated garlic, ginger, soy sauce, and sesame oil. Stir thoroughly to ensure the pork is well-coated. Allow the mixture to marinate for 15 minutes to absorb the flavors.
- Cooking the Pork: Transfer the marinated pork and all marinade into a heavy-bottom soup pot. Heat over medium-low, stirring occasionally to prevent sticking. Let it cook for 8-10 minutes until the pork begins to brown and release its juices.
- Sautéing Aromatics: Add the finely chopped onion to the pot. Continue to cook, stirring occasionally, for another 5-8 minutes until the onion becomes soft and translucent, enhancing the broth’s depth.
- Adding Kimchi and Spices: Increase the heat to medium-high. Incorporate the drained kimchi, gochujang, and gochugaru into the pot. Stir frequently and cook for about 2 minutes to meld the flavors and activate the spices.
- Simmering the Broth: Pour in the reserved kimchi juice, chicken or vegetable broth, and water. Mix well to combine all ingredients. Reduce the heat to maintain a steady simmer and let it cook for 20 minutes. For a richer flavor, you can simmer longer if time allows.
- Preparing the Noodles: About 2-3 minutes before the broth finishes simmering, bring a separate pot of water to a boil. Add the instant ramen noodles and cook until just tender, typically 3-4 minutes. Avoid overcooking to prevent the noodles from becoming mushy.
- Assembling the Ramen: Divide the hot broth evenly among 4 bowls. Gently place the cooked ramen noodles into each bowl. Top each serving with a poached egg and a sprinkle of chopped scallions for added flavor and presentation.
- Serving: Encourage diners to enjoy their ramen by slurping energetically, enhancing the overall experience. Serve immediately while hot for the best taste and texture.
Equipment
- Mixing bowls
- chef’s knife
- cutting board
- stainless steel cookware set
Nutrition Facts
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 200mg
- Sodium: 1500mg
- Potassium: 400mg
- Carbohydrates: 70g
- Fiber: 5g
- Sugar: 10g
- Protein: 30g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 4mg
FAQ- Korean Kimchi Pork Ramen
Can I use a different protein instead of pork?
Yes! You can substitute pork shoulder with chicken thighs, beef, or even tofu for a vegetarian version. Just be sure to adjust the cooking times based on the protein you choose.
What if I can’t find gochujang or gochugaru?
If gochujang is unavailable, you can use sriracha or another chili paste as a substitute. For gochugaru, red pepper flakes or paprika can be used, but keep in mind it may affect the flavor slightly.
Can I make this dish gluten-free?
Absolutely! Simply use gluten-free soy sauce (such as tamari) and check that your ramen noodles are gluten-free. You can also substitute the noodles with rice noodles if needed.
How can I make the ramen spicier?
To increase the heat, add more gochujang or gochugaru to the broth. You can also drizzle some chili oil over the top when serving for an extra spicy touch.
Can I make this recipe ahead of time?
Yes, the broth can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat the broth, cook the noodles, and assemble with freshly poached eggs and toppings. This makes for a quick and easy meal prep option!
