I. LOVE. KIMCHI. Well, duh! I am Korean after all. I love good Kimchi. I grew up with it and I miss my mom’s good Kimchi. I should’ve learned how to make it like she does before I came to America.. But I didn’t. I try to make Kimchi like she does but it just hasn’t happened yet. When I go back to Korea, I will. But until then, the Kimchi from my favorite Korean market will do.
There are many different kinds of recipes out there that use Kimchi. Kimchi is so versatile, you can make so many things in so many ways. That’s what I love about Kimchi. You can eat it plain with a bowl of rice or you can cook it in soup, noodles, rice, with cheese, you name it. Kimchi is a really good ingredient in Korean/fusion cooking.
This is a very simple recipe that uses Kimchi and regular ramen noodles that you find at any grocery stores. You know, those cheap 10 cents ramen. I stirfried Kimchi with some Kimchi juice and sesame oil and added cooked ramen. Done. Easy. And delicious for anyone who’s craving some yummy Kimchi.
I topped it with some dried seaweed and hard boiled eggs.
- 1 cup Kimchi, chopped
- ½ cup (or more) Kimchi juice (the juice from the Kimchi jar or container)
- 1 tablespoon dark sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochugaru (Korean fine red pepper flakes)
- salt and pepper to taste
- 2 ramen, only the noodles cooked in boiling water and drained
- 3 dried and seasoned Korean seaweed, cut in thin strips using kitchen scissors
- 2 eggs, hardboiled, cut in half
- sesame seeds, to sprinkle
- In small pan, add kimchi with its juices over medium high heat. Stir well until the kimchi starts to cook. Add sesame oil, sugar, and gochugaru and stir well. Add salt and pepper to taste. When the kimchi hanges in color (more like browinish red) and the juice evaporates, add the cooked ramen (make sure only the noodles are cooked and the water is drained – you only need the cooked noodles) to the pan and stir carefully using chopsticks until the noodles are mixed well with the kimchi.
- Top with eggs and seaweed and sprinkle with sesame seeds.
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