Spicy Kimchi Ramen

There’s a moment around 7 PM on a cold week when nothing else will do. This is that bowl. Built on Shin Ramyun’s muscle, deepened with kimchi and gochujang, finished with a runny yolk.

Ingredients

• 2 packs Shin Ramyun Black (or any high-quality Korean ramen)
• 1 cup well-aged kimchi, roughly chopped, plus 2 tbsp brine
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 1 (1-inch) piece ginger, grated
• 8 oz silken or soft tofu, cubed
• 4 cups water (or chicken/dashi stock for richer broth)
• 4 scallions, sliced
• 2 soft-boiled eggs (6½ minutes from cold water boil)
• Toasted sesame seeds, optional crispy seaweed

Method

1. Build the base

Heat 1 tbsp neutral oil in a medium pot over medium-high. Add onion and a pinch of salt; cook 3 minutes until softened. Add garlic and ginger; cook 30 seconds.

2. Bloom the chili

Push aromatics to the side. Add kimchi to the open spot and let it sizzle 2 minutes — this transforms it from sour-fresh to deeply savory. Stir in gochujang and cook 30 seconds.

3. Make broth

Pour in water (or stock), kimchi brine, soy sauce, and the seasoning packet from one of the ramen packs (use both for a saltier broth). Bring to a simmer and cook 5 minutes.

4. Cook the noodles

Add the noodles. Cook 3 minutes — they should still have bite. Slide tofu in for the last minute just to warm through.

5. Serve

Divide between two bowls. Top each with half a soft-boiled egg, a heap of scallions, sesame seeds, and a drizzle of sesame oil.

Make it heartier: Add cooked thinly sliced beef in step 5, or a handful of frozen dumplings in step 3 — they’ll cook through with the noodles.