If you’ve never had creamy kimchi ramen before—get ready. It’s spicy, rich, creamy, and hits every craving all in one bowl.
Think: the heat and tang of kimchi, the comfort of ramen noodles, and the richness of a creamy broth that pulls it all together.
It’s one of those dishes that’s super easy to make but tastes like something you got from a trendy noodle shop.
Why I Love This Recipe
This one takes me back to cold nights when all I wanted was something cozy, spicy, and fast. I’d toss together leftovers, add a splash of cream, and suddenly I had the creamiest ramen ever. This version is now a regular in my kitchen.
- Ready in under 20 minutes
- Made in one pot
- Balanced spicy, tangy, and creamy flavor
- Feels like takeout but made at home
Makes: 2 big bowls
Total Time: 18 minutes
What You’ll Need
- 1 tablespoon neutral oil (like canola or avocado)
- 2 garlic cloves, minced
- 1/2 small onion, diced
- 1/2 cup chopped kimchi (plus 1 tablespoon kimchi juice)
- 1 tablespoon gochujang
- 2 cups chicken broth (or veggie broth)
- 1 pack instant ramen noodles (discard seasoning packet)
- 1/4 cup heavy cream
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 soft-boiled egg, halved (optional, for topping)
- 1 tablespoon chopped green onions (for topping)
- 1/2 teaspoon toasted sesame seeds (for topping)
Tools You’ll Need
- Medium pot
- Cutting board + knife
- Wooden spoon
- Measuring cups & spoons
- Ladle
- Serving bowls
Pro Tips
- Use well-fermented kimchi for stronger flavor.
- Don’t overcook the noodles—they cook fast!
- Add cream after the heat is lowered so it doesn’t curdle.
- Gochujang adds heat and flavor—don’t skip it.
- A soft-boiled egg on top makes it next-level.
Substitutions and Variations
- No heavy cream? Use half-and-half or unsweetened oat milk for dairy-free.
- Vegetarian? Use veggie broth and skip the egg.
- Extra protein? Add tofu cubes or shredded rotisserie chicken.
- No gochujang? Use sriracha + a little miso paste.
Make Ahead Tips
- You can prep the garlic, onion, and kimchi ahead of time and store in a container.
- The broth base (without noodles) can be made a day ahead and reheated.
Recipe & Instructions
Step 1: Sauté Aromatics
Heat 1 tablespoon oil in a medium pot over medium heat. Add 2 minced garlic cloves and 1/2 small diced onion. Sauté for 2–3 minutes until soft and fragrant.
Step 2: Add Kimchi & Gochujang
Stir in 1/2 cup chopped kimchi and 1 tablespoon gochujang. Cook for 2 more minutes until the kimchi softens and everything smells amazing.
Step 3: Add Broth & Kimchi Juice
Pour in 2 cups chicken broth and 1 tablespoon kimchi juice. Stir everything together and bring it to a gentle boil.
Step 4: Add Noodles
Drop in 1 pack of instant ramen noodles (just the noodles) and let them cook for 3 minutes until soft but still springy.
Step 5: Stir in Cream, Soy Sauce & Sesame Oil
Lower the heat. Add 1/4 cup heavy cream, 1 teaspoon soy sauce, and 1 teaspoon sesame oil. Stir well and simmer just another minute.
Step 6: Serve & Top
Ladle into bowls. Top with halved soft-boiled egg, 1 tablespoon chopped green onions, and 1/2 teaspoon sesame seeds.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stove with a splash of broth or water.
- Noodles may get softer, but the flavor is still awesome.
Why This Recipe Works (Quick Science)
- Gochujang has fermented chili paste + umami that deepens flavor.
- Kimchi’s acidity balances the rich cream.
- Heavy cream adds fat that smooths out the heat.
- Instant noodles absorb the broth fast, bringing all the flavors together in minutes.
Common Mistakes
- Overcooking noodles – They get mushy fast.
- Adding cream too early – It can curdle if added before lowering the heat.
- Not using kimchi juice – That’s where the bold flavor comes from!
What to Serve With
- Cold cucumber salad
- Seaweed snacks
- Steamed dumplings
- Korean pickled radish
FAQ
Can I make it less spicy?
Yes! Use 1/2 tablespoon gochujang instead of 1 full tablespoon.
What if I don’t have kimchi?
You can use sauerkraut in a pinch, but it won’t taste quite the same.
Can I double the recipe?
Totally. Just use a bigger pot and double everything.
Final Thoughts
This creamy spicy kimchi ramen is the ultimate comfort food. Bold, creamy, and just the right amount of spicy—it comes together fast and hits all the right flavors. If you try it, drop a comment and let me know how it turned out or what you added to make it your own.