Refreshing Bean Sprout Kimchi Ramyeon for Hangovers
A 1-serving hangover noodle soup cooked light and refreshing with aged sour kimchi and soybean sprouts.
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 ramyeon is boiled refreshing and light like a clear gaengsigi (kimchi and bean sprout porridge) with aged sour kimchi and soybean sprouts. The trick is to pour in one cup more water than standard ramen recipes because of the added ingredients. With Cheongyang chili pepper and gochugaru added for a spicy kick, it makes a great bowl for soothing the stomach.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Ramen noodles1 pack
- Kimchi100 g
- Soybean sprouts100 g
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)1
- Egg1
- Water3 1/2 cups
- Gochugaru (Korean chili flakes)1 tbsp
- Rice cakes, knife-cut noodles (kalguksu), or thin wheat noodles (somyeon) also go well in one-bowl dishes made with aged sour kimchi.
Steps
Prepare ingredients
Prepare 1 package of ramen noodles, 100 g soybean sprouts, 100 g aged sour kimchi, 1 egg, large green onion (daepa), and Cheongyang chili pepper (hot green chili).
Cut the ingredients
Cut the aged sour kimchi into bite-sized pieces and finely slice the large green onion and Cheongyang chili pepper.
Boil
Pour in 3 1/2 cups of water, and once it boils, add all the aged sour kimchi, soybean sprouts, ramen seasoning powder, and noodles.
Because of the soybean sprouts and kimchi, add 1 cup more water than standard ramen recipes.
Boil until the kimchi cooks soft and any raw bean smell from the soybean sprouts is gone.
30 seconds before the ramen's cooking time is up, add the large green onion, chili pepper, 1 tbsp gochugaru, and drop in the egg, then simmer briefly to finish.
Finish
A refreshing kimchi ramyeon that tastes like eating a clear-broth gaengsigi.
Ppunwife's tips
- Leave the egg as is so the broth does not get thick, and eat it at the end once it is soft-boiled.
FAQ
Why do you add more water than for regular ramen?
Because aged sour kimchi and soybean sprouts are added together, add 1 cup more than standard ramen water amounts when boiling.
How do you keep the broth from turning cloudy when adding the egg?
Do not stir vigorously after adding the egg; let it cook untouched and enjoy it soft-boiled so the broth does not thicken.
Can I use other noodles or ingredients instead of ramen?
Since this is a soup dish based on aged sour kimchi, adding rice cakes, knife-cut noodles (kalguksu), or thin wheat noodles (somyeon) instead of ramen noodles also works very well.
