Korean Kimchi Ramen
Spam and Cheese

Elevate instant noodles with this loaded Korean kimchi ramen, featuring crispy pan-fried luncheon meat, a runny sunny-side-up egg, chewy rice cakes, and melted cheese.

Ingredients

• 1 pack instant ramen noodles
• 1/2 cup kimchi
• 1/4 white onion
• 4 slices luncheon meat
• 1 egg
• 5 pieces rice cakes
• 1 tbsp Korean chili paste
• 1 tsp light soy sauce
• 1 tsp ketchup
• 2 tbsp shredded cheese
• 1 tbsp crushed seaweed
• 1.5 cups water
• 1 tbsp cooking oil

Instructions

1. 1Pan-fry the luncheon meat

   

   Place rectangular slices of luncheon meat into a pan and cook over medium heat until both sides turn golden brown and slightly crispy.

   Tip: Fry over medium heat to achieve an even golden crust without burning.
2. 2Fry a sunny-side-up egg

   

   Crack an egg into a flat pan and fry it until the whites are fully set while keeping the bright orange yolk runny and intact.

   Tip: Use low heat and cover the pan briefly if needed to set the whites without overcooking the yolk.
3. 3Saute the onions

   

   Heat cooking oil in a pot add sliced white onions and saute until soft and fragrant.

   Tip: Sauteing the onions first builds a sweet aromatic base for the broth.
4. 4Add and stir-fry kimchi

   

   Add chopped red kimchi into the pot with the softened onions and stir-fry everything together until the kimchi is well combined and slightly tenderized.

   Tip: Stir-frying the kimchi releases its rich flavors before adding the liquids.
5. 5Pour in boiling water

   

   Pour boiling water directly into the pot over the sautéed kimchi and onions to create a flavorful soup base.

   Tip: Using boiling water helps maintain a steady temperature and speeds up the cooking process.
6. 6Mix the spicy broth

   

   Stir the instant noodle seasoning packets light soy sauce ketchup and Korean chili paste into the hot water until fully dissolved.

   Tip: Adjust the amount of chili paste according to your desired level of spice.
7. 7Add ramen noodles

   

   Place a round block of dry instant ramen noodles directly into the bubbling, spiced red soup. Let them cook in the broth until softened and fully submerged.

   Tip: Push the noodles down gently into the liquid to ensure they absorb the flavors evenly.
8. 8Stir noodles and rice cakes

   

   Use chopsticks to gently stir the softened ramen noodles and small cylindrical rice cakes around in the bubbling, rich broth to ensure even cooking.

   Tip: Stir gently to prevent the noodles from breaking apart too much while soaking up the broth.
9. 9Assemble the final dish

   

   Complete the dish by arranging the fried luncheon meat, sunny-side-up egg, shredded cheese, and crushed seaweed directly on top of the cooking noodles.

   Tip: Add the cheese and toppings while the soup is still hot so the cheese melts nicely into the broth.

Storage Instructions

Burn It Off

Frequently Asked Questions