Kimchi Bean Sprout Miso Ramen
Quick answer
Kimchi kongnamul miso ramen layers three distinct flavors in one bowl: the deep tang of sauteed aged kimchi, the earthy umami of miso paste, and the clean crunch of bean sprouts.
What makes this special
- Sauteed aged kimchi and earthy miso paste layer flavor into this bean sprout ramen bowl.
- Miso added off high heat; prolonged boiling kills its fermented aroma
- Sour kimchi stir-fried in sesame oil first to mellow its sharpness
Key ingredients
Core cooking flow
- 1 Trim 120 g well-fermented kimchi into bite-size pieces if needed, and rinse...
- 2 Set a pot over medium heat and add 1 teaspoon sesame oil.
- 3 Pour in 700 ml chicken stock and raise the heat to high until it reaches a steady boil.
Kimchi kongnamul miso ramen layers three distinct flavors in one bowl: the deep tang of sauteed aged kimchi, the earthy umami of miso paste, and the clean crunch of bean sprouts. Garlic and kimchi are first stir-fried in sesame oil to mellow the kimchi's raw sourness, then chicken stock is added and brought to a boil. Bean sprouts go in and cook for just three minutes to keep their snap. Miso is dissolved separately and stirred in on low heat - boiling it aggressively would strip away its complex fermented aroma. Fresh ramen noodles are cooked in a separate pot, drained, and placed in the bowl before the broth is poured over. A halved soft-boiled egg on top rounds out the bowl with its creamy yolk.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim 120 g well-fermented kimchi into bite-size pieces if needed, and rinse 120 g bean sprouts lightly before draining them well.
Keep the soft-boiled eggs ready for halving later so the topping stays neat.
- 2Control
Set a pot over medium heat and add 1 teaspoon sesame oil.
Stir in 1 teaspoon minced garlic and the kimchi, then saute for about 2 minutes until the sharp sour smell softens and the kimchi looks glossy.
- 3Heat
Pour in 700 ml chicken stock and raise the heat to high until it reaches a steady boil.
Add the bean sprouts and cook for only 3 minutes, just until they taste clean and still keep a crisp bite.
- 4Season
In a small bowl, loosen 2 tablespoons miso paste and 1 tablespoon soy sauce with a little hot broth.
Lower the pot to gentle heat before stirring it in, then warm for 2 minutes without a hard boil.
- 5Heat
Bring plenty of water to a boil in a separate pot and cook 260 g fresh ramen noodles.
Drain as soon as the strands loosen and remain springy, shaking off excess water so the broth does not turn starchy.
- 6Finish
Divide the noodles between warm bowls and ladle the hot broth over them right away.
Halve the 2 soft-boiled eggs and place them on top, then serve before the bean sprouts lose their crunch.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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