Korean Ramen Recipe

Rating 5.0
| 1
This Korean ramen from Chef Kumi is full of complex flavors, from easy homemade chicken broth to spicy kimchi to fermented Korean red chili paste.
Utensils Dinner
Globe Korean
Born and raised in Japan, Chef Kumi became interested in cooking at a young age while helping her mother in the kitchen. Since graduating from college in the U.S. and culinary school in Switzerland, Chef Kumi’s craving for a deeper understanding of local food cultures led her to spend the past 20 years living and working in several countries in Asia. She has taught at various culinary schools and is passionate about sharing her experience and wealth of knowledge with others.


For the Chicken and Broth
300 g
chicken wings (5-6 pieces)
slices fresh ginger
cloves garlic
4 1/2 cup(s)
1 tsp
sesame oil
salt, to taste
For the Korean Ramen
1 tblsp
plus 1 teaspoon sesame oil, divided
1 tsp
chopped garlic
1 tsp
chopped ginger
1/2 cup(s)
1/4 cup(s)
thinly sliced shiitake mushrooms
40 g
enoki mushrooms
1/2 cup(s)
chopped garlic chives
1 tblsp
brown miso
1 1/2 tsp
1 tsp
1/2 tsp
portions fresh or dried ramen noodles
3 tblsp
chopped scallions
For the Bean Sprout Topping
200 g
bean sprouts
2 tsp
soy sauce
2 tsp
sesame oil
1 tblsp
sesame seeds
1 tsp
grated garlic

Directions 8 steps | 70 Minutes

Step 1

First, prepare the chicken broth and the chicken wings. Place the chicken wings, sliced ginger and garlic cloves in a stock pot with the water. Bring to a boil over medium-high heat and continue to cook for 30 minutes to make the chicken broth. After simmering 30 minutes, it should reduce down to 2 1/2 to 3 cups.

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Step 2

After cooking for 30 minutes, remove the chicken wings, ginger and garlic from the broth. Remove the chicken meat from the bones and mix with the sesame oil and a pinch of salt. Set aside for topping.

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Step 3

In a separate pot, heat 2 tablespoons of sesame oil. Add chopped garlic, ginger and 2/3 the total amount of kimchi. Cook for a few minutes. Add the chopped shiitake mushrooms, enoki mushrooms and garlic chives. Continue to cook until mushrooms are softened. Add 2 1/2 cups of the chicken broth to the pot and bring to a simmer.

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Step 4

In a bowl, mix together the brown miso, gochujang, doubanjiang and 1 teaspoon of sesame oil. Then, add the seasoning blend to the pot and stir well until all ingredients are incorporated with the broth.

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Step 5

Break 2 eggs into the pot while it is still simmering and make pouched eggs in the soup. When eggs are cooked, stop simmering the soup.

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Step 6

Boil enough water to cook the ramen noodles. When the water is boiled, blanch the bean sprouts very quickly (5 seconds). Remove the vegetables from the boiling water and place them in a mixing bowl. Drain any excess water. Add the ramen noodles to the same boiling water and cook according to package instructions. Remove noodles and drain well. While noodles are cooking, make the bean sprout topping by combining all ingredients in a bowl.

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Step 7

In a ramen bowl, add one portion of cooked ramen noodles and ladle over the soup.

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Step 8

Top the Korean ramen with the chicken, seasoned bean sprouts, additional kimchi and chopped scallions. Garnish with sesame seeds and/or additional sesame oil. Enjoy!

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Nutrition Per Serving
View All
63.2 g
65.6 g
24.7 g


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Glen B.


12 Jul 2022

My husband loves ramen, I must learn to cook this for him. 🍜

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