Healthy Homemade Kimchi Ramen

Healthy Homemade Kimchi Ramen

ARGH I don’t think I’m actually capable of taking a day off! I was going to take today off so I can celebrate something really exciting that’s family related, and I was like, “okay, I only make a dessert today” but no, I was like, NOOO I HAVE TO MAKE MORE! Haha.

Yes, it may be easier just go to and buy the kimchi flavoured instant ramen, but I prefer to be healthy and make my own fresh kimchi and use organic ramen so I know there’s no wax in it, and this turned out super awesome. Though the kimchi does take over a week to make, so you’ll need that ready before you can do this recipe.


                   3 cups water

                   ½ cup well fermented kimchi

                   ¼ cup bean sprouts

                   1 tablespoon white rice wine

                   1 teaspoon extra light olive oil

                   1 teaspoon sesame oil

                   1 teaspoon rice vinegar

                   1 teaspoon smoked paprika

                   1 teaspoon low sodium soy sauce

                   ½ teaspoon Korean red chili flakes

                   ¼ teaspoon Himalayan/sea salt

                   A few sprinkles Szechuan peppercorns

                   2 packets organic ramen (I used Koyo)


                   1 scallion

                   1-2 tablespoons well fermented kimchi


1.         Add the 3 cups of water, kimchi, bean sprouts, white rice wine, olive oil, sesame oil, rice vinegar, paprika, soy sauce, Korean red chili flakes, salt, Szechuan peppercorns and ramen in a small/medium saucepan.

2.       Bring it to a boil, and continue to cook on boiling heat for a total of 8-10 minutes until the ramen is soft to eat.

Full Recipe:Click Here


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About the Author: uze

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