Easiest Way to Cook Tasty Spicy Oil Ramen (Soupless Ramen) with Kimchi

Easiest Way to Cook Tasty Spicy Oil Ramen (Soupless Ramen) with Kimchi Delicious, fresh and tasty.

Spicy Oil Ramen (Soupless Ramen) with Kimchi. Hello Kdrama fans! if you're a ramen lover just like be sure to try this at home. Believe me you'll thank koreans for their kimchi after tasting this. In a medium pot, add the vegetable oil and the shiitake mushrooms.

You know when someone says something is spicy, and then you're like… uhm, yea not at all.

Place pork belly, garlic, ginger, soy sauce, and sesame oil in a small mixing bowl and stir to.

More esoteric broth flavorings such as tahini-style sesame paste or powdered smoked and dried bonito can also be found.

You can have Spicy Oil Ramen (Soupless Ramen) with Kimchi using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spicy Oil Ramen (Soupless Ramen) with Kimchi

1. It’s of pack Fresh ramen noodles.

2. Prepare of Sesame oil.

3. You need of Mirin.

4. Prepare of Vinegar.

5. Prepare of Soy sauce.

6. Prepare of or so, finely chopped Kimchi (I used imported kimchi from Korea).

7. Prepare of as much (to taste) Additions of your choice (I used menma (pickled bamboo shoots), char siu (Chinese roast pork), eggs and finely chopped green onions).

8. It’s of generous amount Kimchi (Korean kimchi).

Kimchi Ramen - spicy Korean ramen with kimchi, mushroom and poached egg.

This is a cold and wet winter with most days being gloomy and dark.

I am not sure about you, when it's cold, all I wanted to eat is spicy food.

I combined two things I love, ramen noodles and kimchi.

Spicy Oil Ramen (Soupless Ramen) with Kimchi step by step

1. Combine sesame oil, mirin, vinegar and soy sauce in a large bowl and mix well. Cook the noodles in boiling water..

2. Add the finely chopped kimchi to the bowl and mix well..

3. Drain the cooked noodles well, and put into the bowl while piping hot and mix..

4. Transfer to a serving plate, and top with the additions of your choice and lots of kimchi. I used menma (pickled bamboo shoots), char siu (Chinese roast pork), eggs and finely chopped green onions this time..

It's easy to make at home with everyday ingredients.

Korean produced kimchi is full of umami, so that's all you need for the sauce.

I recommend this for a lunch for one.

But instant ramen has grown into a surprisingly sophisticated market in the last few decades, especially when you dig into the spicy variants that exist.

Unlike our resident Ramen Lord Mike Satinover, who handles all things ramen with a chef-like mindset, I'm approaching this purely as a Scoville aficionado.