If you’re craving a bowl of spicy ramen with a rich, creamy twist, you’ve got to try this Creamy Kimchi Ramen.
The trick? Sautéed kimchi for tangy heat, instant ramen noodles, and a splash of cream (or coconut milk!) to mellow it all out and make the broth extra luscious.
Add a soft-boiled egg on top and every bite is just packed with comfort and flavor.
This recipe comes together in about 15 minutes, but tastes like something you’d get at a cozy ramen shop.
Why I Love This Recipe
This ramen is honestly one of my ultimate comfort foods. The mix of spicy, creamy, and tangy flavors just hits every craving. Here’s why it’s always in my dinner rotation:
- Big flavors: Tangy kimchi, creamy broth, spicy and savory in every bite.
- So fast: Comes together in about 15 minutes, perfect for weeknights.
- Totally flexible: Use dairy or coconut milk for different flavors.
- Looks fancy, feels cozy: Topping with a soft egg and green onions takes it up a notch.
- Amazing leftovers: The broth gets even better as it sits!
I remember making this the first time on a cold day and being totally blown away. Now, it’s my go-to anytime I need a little comfort in a bowl.
Servings & Timing
- Servings: 1 large bowl (easy to double!)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Macros Information (per serving, approx.)
- Calories: 480
- Carbs: 59g
- Sugar: 5g
- Fat: 21g
- Protein: 13g
What You’ll Need
- 1 pack instant ramen noodles (any flavor, discard the flavor packet or save for another use)
- 1/2 cup kimchi, roughly chopped
- 1 tablespoon kimchi juice (from the kimchi jar)
- 1 teaspoon vegetable oil
- 2 cups water
- 1/3 cup heavy cream or coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon gochujang or sriracha (optional, for extra heat)
- 1 large egg
- 1 green onion, sliced (optional)
- 1/2 teaspoon sesame seeds (optional)
Why This Recipe Works (Quick Science)
- Sautéing kimchi brings out its umami and makes the broth deeper and richer.
- Cream or coconut milk adds fat that smooths out the spicy, sour flavors and gives the broth a velvety feel.
- Instant ramen cooks fast and absorbs the creamy, spicy flavors perfectly.
- Kimchi juice boosts tang and color, making the broth look and taste vibrant.
Common Mistakes
- Using cold kimchi: Sautéing it first is what brings out the best flavor.
- Skipping the cream: The creamy element is what makes this dish unique!
- Boiling the cream: Add cream at the end and just warm it—don’t let it boil or it might split.
- Overcooking the egg: For jammy yolks, 6½ to 7 minutes is perfect!
What to Serve With
- Pickled veggies or a little extra kimchi
- Steamed edamame
- Quick cucumber salad
- Korean fried chicken
- Crispy seaweed snacks
Pro Tips
- Use leftover kimchi: Older, “funkier” kimchi gives even more flavor.
- Cream or coconut milk: Both work—coconut milk adds a hint of sweetness.
- Soft-boiled eggs: Set a timer for perfect jammy yolks!
- Double it easily: Just double all the ingredients for two bowls.
- Extra toppings: Add nori, chili oil, or even shredded cheese for extra fun.
Tools You’ll Need
- Medium saucepan
- Slotted spoon
- Chef’s knife & cutting board
- Measuring cups and spoons
- Bowl for serving
- Spoon and chopsticks
Substitutions & Variations
- Dairy-free: Use full-fat coconut milk instead of cream.
- No gochujang? Use sriracha, sambal, or just skip it.
- Veggie: Swap in vegetable ramen and skip the egg.
- More protein: Top with tofu, cooked chicken, or leftover pork belly.
Make Ahead Tips
- You can soft-boil eggs ahead and keep them in the fridge for up to 3 days (peel and store in water).
- Chop kimchi and slice green onions ahead to save even more time.
Step-by-Step Instructions
Step 1: Soft-Boil the Egg
Bring a small pot of water to a boil. Gently lower in 1 egg and cook for 6½–7 minutes. Cool in ice water, then peel.
Step 2: Sauté the Kimchi
Heat 1 teaspoon oil in a saucepan over medium heat. Add 1/2 cup chopped kimchi and cook for 2–3 minutes until fragrant.
Step 3: Build the Broth
Add 2 cups water, 1 tablespoon kimchi juice, 1 tablespoon soy sauce, and 1 teaspoon gochujang (if using) to the pan. Bring to a simmer.
Step 4: Cook the Noodles
Add the brick of ramen noodles. Simmer for 2–3 minutes until noodles are just tender.
Step 5: Stir in the Cream
Lower the heat. Pour in 1/3 cup heavy cream or coconut milk. Stir gently until the broth turns creamy and orange.
Step 6: Assemble and Serve
Pour the ramen into a bowl. Halve the soft-boiled egg and place on top. Sprinkle with green onions and sesame seeds if you like.
Leftovers & Storage
- Store leftover broth and noodles (separate from egg) in the fridge for up to 2 days.
- Add a splash of water when reheating—the noodles soak up broth as they sit.
- Soft-boiled eggs keep in water for 2–3 days in the fridge.
FAQ
Can I use any ramen noodles?
Yes! Any instant ramen works—just skip the flavor packet for this recipe.
Do I have to use cream?
Nope, coconut milk is awesome and dairy-free.
Can I make it less spicy?
Leave out the gochujang and go easy on kimchi juice.
How do I get the egg yolk jammy?
Boil for 6½–7 minutes, then cool quickly in ice water before peeling.
Can I double or triple this?
Absolutely, just use a bigger pot and multiply everything.
Conclusion
This Creamy Kimchi Ramen is everything you want in a bowl: spicy, rich, and slurp-worthy with a hint of tang from kimchi. If you try it, let me know how it turns out—or if you have questions, drop a comment below! Happy slurping!