Kimchi cheese ramen is a fun twist on your usual noodle dish! It combines spicy kimchi with creamy cheese, bringing a hearty kick to each slurp. Who knew ramen could be this exciting?
Whenever I make this, I can’t help but grin. The cheesy goodness melts into the spicy broth, and I know I’m in for a treat. Serve it hot, and watch everyone smile! 🍜
Key Ingredients & Substitutions
Ramen Noodles: Instant ramen noodles are quick and convenient. You can use any type you prefer! Just check the cooking time, as some noodles take longer than others.
Kimchi: I love using store-bought kimchi for convenience. If you’re feeling adventurous, homemade kimchi can offer a unique flavor. For a milder option, pick a less spicy kimchi!
Cheese: Cheddar cheese melts beautifully, but you can substitute with mozzarella, gouda, or even a vegan cheese if you’re looking to make this dish dairy-free.
Broth: If you don’t have chicken or vegetable broth, water works fine too, though it won’t be as flavorful. Adding a dash of soy sauce can enhance the flavor!
Garnishes: Green onions add a nice crunch. If you don’t have them, you could use shallots or even finely chopped onions. Seaweed can be optional if you’re not a fan.
How Do I Make Sure My Cheese Melts Perfectly?
To achieve that creamy, cheesy goodness, it’s crucial to reduce the heat after the noodles are cooked. This way, the cheese melts evenly without clumping. Here’s how:
- After cooking the noodles, lower the heat to low before adding cheese.
- Add the cheese gradually, stirring gently until it melts completely into the broth.
- If cheese isn’t melting well, try a lid for a few moments to trap the heat.
This method ensures every bite is a delicious mix of cheese and flavorful broth! Enjoy your homemade ramen! 🍜
How to Make Kimchi Cheese Ramen
Ingredients You’ll Need:
- 1 package instant ramen noodles
- 1 cup kimchi, chopped
- 2 cups water or broth (chicken or vegetable)
- 1/2 cup shredded cheddar cheese (or your favorite melting cheese)
- 1 boiled egg, halved
- 1 green onion, sliced
- 1 sheet dried seaweed (nori), shredded (optional)
- 1 tsp sesame oil (optional)
- 1/2 tsp Korean chili flakes (gochugaru) (optional for extra spice)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook. It’s super quick, making it perfect for a tasty meal when you’re short on time!
Step-by-Step Instructions:
1. Boil the Water or Broth:
In a medium pot, bring your water or broth to a boil. This will be the base for your delicious ramen.
2. Cook the Noodles:
Add the instant ramen noodles and the seasoning packet from the ramen package. Cook according to package instructions, which is usually about 3 minutes. Make sure they’re just tender!
3. Add the Kimchi:
Once the noodles are cooking, stir in the chopped kimchi. Let it soften and infuse the broth with its tangy flavor while the noodles finish cooking.
4. Melt the Cheese:
After the noodles are cooked, turn the heat down to low. Gradually stir in the shredded cheddar cheese, allowing it to melt into the hot broth, creating a creamy and cheesy mixture.
5. Serve It Up:
Pour the ramen with broth, noodles, kimchi, and melted cheese into a cozy serving bowl. It looks so colorful!
6. Top It Off:
Place the halved boiled egg on top of your ramen. It adds a lovely touch and makes the dish even more satisfying.
7. Add Garnishes:
Sprinkle sliced green onions on top for a fresh crunch, and if you’d like, add shredded dried seaweed too. It’s a delightful addition!
8. Final Touch:
Drizzle a little sesame oil over the ramen and sprinkle the Korean chili flakes for an extra kick of flavor, if you love some heat!
9. Enjoy!
Serve your Kimchi Cheese Ramen hot and dive into this creamy, spicy, and savory dish! It’s sure to warm you up and make you smile!
Can I Use Any Type of Ramen Noodles?
Absolutely! While instant ramen works best for its quick cooking time, feel free to use any type of ramen noodles you enjoy. Just adjust the cooking time based on the noodles you choose.
What if I Don’t Have Kimchi?
No problem! If you don’t have kimchi, you can use sauerkraut for a similar tangy flavor, or even sauté some chopped cabbage with a splash of soy sauce and a hint of spice for a quick substitute.
Can I Make This Dish Vegetarian or Vegan?
Yes! Use vegetable broth instead of chicken broth, and opt for a plant-based cheese to keep it vegan. The kimchi should also be vegan-friendly; just check the ingredients to ensure no fish sauce is included!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen it up if needed, as the noodles may soak up liquid when stored.
