Korean Ramen with Kimchi and Sauteed Mushrooms

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)
Printable Version


  • 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


  1. In a sauce pot, submerge the eggs in water, cover and cook on medium high heat.
  2. 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.
  3. Meanwhile in another sauce pot, add the stock and peas.  Cover and bring to a boil.
  4. 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.
  5. Add the ramen noodles to the stock and cook for 5-7 minutes until soft.
  6. Once the eggs are cooked, drain the water and shock the eggs with cold water.  Peel and set aside.
  7. Remove the noodles from heat and stir in the kimchi and gochujang.
  8. In a bowl, top the soup with cilantro, green onion, eggs, and mushrooms.

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