Just a disclaimer to twenty somethings: this is not your college ramen experience! Korea has its own version of Japanese Ramen and you can eat it with all sorts of different toppings. I loaded the soup with a hard boiled egg, peas, green onions, sauteed mushrooms, cilantro and of course kimchi. Korea has had a long love affair with kimchi and I have had my own mini infatuation going on here in California for a while now. The kimchi spices mixes in with the broth and blanches a bit in the hot soup. I used the ‘Hakubaku’ brand of ramen noodles which had a really nice consistency and thickness. I wouldn’t recommend using the ‘top ramen’ noodles but it would probably do in a pinch if you can’t find the hakubaku brand in stores. I really liked how all the condiments mixed together with the noodles and broth. It was definitely the best ramen I have ever eaten!
Korean Ramen with Kimchi and Sauteed Mushrooms
(makes 2 servings)
- 2 servings Hakubaku organic ramen noodles
- 7 cups chicken or vegetable stock
- 3/4 – 1 cup Kimchi
- 1/2 tsp gochujang
- 1/2 cup green peas
- 1 handful cilantro, chopped
- 1 green onion, sliced
- 2 eggs
- 1 cup white mushrooms, sliced
- 1 tbsp olive oil
- salt and pepper to taste
- In a sauce pot, submerge the eggs in water, cover and cook on medium high heat.
- Once the water starts to low rolling boil, set a timer for 9 minutes. Keep an eye on the pot to make sure the boil doesn’t get too high.
- Meanwhile in another sauce pot, add the stock and peas. Cover and bring to a boil.
- In a saute pan, heat the olive oil and add the sliced mushrooms, salt and pepper. Cook on medium heat for 5-7 minutes, or until the mushrooms are browned.
- Add the ramen noodles to the stock and cook for 5-7 minutes until soft.
- Once the eggs are cooked, drain the water and shock the eggs with cold water. Peel and set aside.
- Remove the noodles from heat and stir in the kimchi and gochujang.
- In a bowl, top the soup with cilantro, green onion, eggs, and mushrooms.