Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, spicy oil ramen (soupless ramen) with kimchi. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Hello Kdrama fans! if you're a ramen lover just like be sure to try this at home. Believe me you'll thank koreans for their kimchi after tasting this. In a medium pot, add the vegetable oil and the shiitake mushrooms.
Spicy Oil Ramen (Soupless Ramen) with Kimchi is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Spicy Oil Ramen (Soupless Ramen) with Kimchi is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook spicy oil ramen (soupless ramen) with kimchi using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy Oil Ramen (Soupless Ramen) with Kimchi:
- Prepare pack Fresh ramen noodles
- Get Sesame oil
- Prepare Mirin
- Prepare Vinegar
- Get Soy sauce
- Prepare or so, finely chopped Kimchi (I used imported kimchi from Korea)
- Prepare as much (to taste) Additions of your choice (I used menma (pickled bamboo shoots), char siu (Chinese roast pork), eggs and finely chopped green onions)
- Take generous amount Kimchi (Korean kimchi)
Kimchi Ramen - spicy Korean ramen with kimchi, mushroom and poached egg. This is a cold and wet winter with most days being gloomy and dark. I am not sure about you, when it's cold, all I wanted to eat is spicy food. I combined two things I love, ramen noodles and kimchi.
Steps to make Spicy Oil Ramen (Soupless Ramen) with Kimchi:
- Combine sesame oil, mirin, vinegar and soy sauce in a large bowl and mix well. Cook the noodles in boiling water.
- Add the finely chopped kimchi to the bowl and mix well.
- Drain the cooked noodles well, and put into the bowl while piping hot and mix.
- Transfer to a serving plate, and top with the additions of your choice and lots of kimchi. I used menma (pickled bamboo shoots), char siu (Chinese roast pork), eggs and finely chopped green onions this time.
It's easy to make at home with everyday ingredients. Korean produced kimchi is full of umami, so that's all you need for the sauce. I recommend this for a lunch for one. But instant ramen has grown into a surprisingly sophisticated market in the last few decades, especially when you dig into the spicy variants that exist. Unlike our resident Ramen Lord Mike Satinover, who handles all things ramen with a chef-like mindset, I'm approaching this purely as a Scoville aficionado.
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