Healthy Homemade Kimchi Ramen

Healthy Homemade Kimchi Ramen

ARGH I don’t think I’m actually capable of taking a day off! I was going to take today off so I can celebrate something really exciting that’s family related, and I was like, “okay, I only make a dessert today” but no, I was like, NOOO I HAVE TO MAKE MORE! Haha.

Yes, it may be easier just go to and buy the kimchi flavoured instant ramen, but I prefer to be healthy and make my own fresh kimchi and use organic ramen so I know there’s no wax in it, and this turned out super awesome. Though the kimchi does take over a week to make, so you’ll need that ready before you can do this recipe.

                   3 cups water
                   ½ cup well fermented kimchi
                   ¼ cup bean sprouts
                   1 tablespoon white rice wine
                   1 teaspoon extra light olive oil
                   1 teaspoon sesame oil
                   1 teaspoon rice vinegar
                   1 teaspoon smoked paprika
                   1 teaspoon low sodium soy sauce
                   ½ teaspoon Korean red chili flakes
                   ¼ teaspoon Himalayan/sea salt
                   A few sprinkles Szechuan peppercorns
                   2 packets organic ramen (I used Koyo)

                   1 scallion
                   1-2 tablespoons well fermented kimchi

1.         Add the 3 cups of water, kimchi, bean sprouts, white rice wine, olive oil, sesame oil, rice vinegar, paprika, soy sauce, Korean red chili flakes, salt, Szechuan peppercorns and ramen in a small/medium saucepan.
2.       Bring it to a boil, and continue to cook on boiling heat for a total of 8-10 minutes until the ramen is soft to eat.

Full Recipe: Click Here


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