Bean sprout kimchi ramyeon for Hangover Relief
A refreshing and crisp ramyeon dish made with crunchy soybean sprouts and kimchi, perfect for hangover relief.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish creates a refreshing, spicy broth by boiling kimchi and ramyeon in the water used to blanch soybean sprouts. Adding the blanched sprouts back at the end keeps their crunchy texture, and it comes together easily within 20 minutes for a great hangover cure or quick meal.
- Servings
- 1 serving
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Ramen noodles1
- Soybean sprouts1 handful
- Kimchi1 leaf
- Onion1 layer
- Large green onion (daepa)1
- Red chili pepper1
- Water5 cups
- Prepare a small amount of each ingredient and either julienne or slice them. Shake off any seasoning stuffing from the kimchi before slicing.
Steps
Prepare a small amount of each ingredient and either julienne or slice them.
Shake off any seasoning stuffing from the kimchi before slicing.
A handful of soybean sprouts and 1 packet of ramen noodles.
Bring 5 cups of cold water to a boil, then add the soybean sprouts and blanch them.
Remove the soybean sprouts, rinse in cold water, and drain the water.
You need plenty of water because extra vegetables are added.
Add the kimchi to the water used for blanching the soybean sprouts, along with about half of the ramen seasoning packet, and bring to a boil.
Taste it and add more seasoning powder or adjust with salt.
Add the ramen noodles and onion.
Bring to a boil.
Add the blanched soybean sprouts, large green onion, and red chili pepper, then bring to a boil once more.
You can also add gochugaru (Korean chili flakes) to your taste when serving.
Ppunwife's tips
- You need plenty of water because extra vegetables are added.
- Taste it and add more seasoning powder or adjust with salt.
- You can also add gochugaru to your taste when serving.
FAQ
How should I prep the kimchi before adding it?
Gently shake off the stuffing seasoning from the kimchi and slice it into bite-sized pieces to keep the broth clean.
How do I season the broth?
Start by adding only about half of the ramen seasoning packet when boiling, then taste and either add more seasoning packet or salt according to your preference.
How can I make it spicier and more pungent?
You can add a suitable amount of gochugaru at the finishing stage to enjoy an even spicier kick.
Why does this use more water than regular ramyeon?
Because a generous amount of vegetables like soybean sprouts and kimchi is added, you need plenty of water to keep the right broth balance.
