I love me some kimchi but I didn't have an idea what the hell it was eight years ago. When I moved to South Korea to teach English, I kept hearing about kimchi. How did people know about this and I hadn't the foggiest!? I must admit, it took a while for the tangy, fishy (in some cases stronger than others) crunchy veggie to win me over. However, now I love kimchi at least once a week and I can't imagine a life without it now!! Cue ahhhhhhh from the audience!
Ramen was always something quick and easy to eat in my house but in Korea, it is on another level. Every now and then the carby delight is all you want, so to combine it with some dumplings or mandu makes it a triple threat. This recipe for Spicy Korean Kimchi Ramen would use up a glut of kimchi and hit the comfort food spot fo' sure.
Yay or Nay: Yay
The recipe is to make the broth for the soup but we didn't want to eat meat nor did we want to spend hours waiting for the broth to appear! So I substituted the broth for regular chicken stock for the base, although I added a sneaky shake of the spice packet that comes with the ramen. I also added korean red pepper powder as well as a splash of rice vinegar for added oomph. Make sure you wait for the ramen to release its carby goodness to make the soup extra slurpy!
Living in South Korea I and the hubby grew to love this fast and tasty Korean dish. We would frequent the local Kimbab shop which we nicknamed Uncle Grumpy's (the owner was particularly grumpy!). They had the best bimbimbap, kimbap and everything in between. You can't go wrong with a fried egg on top! However, once we came back to the US and UK, finding this dish is easy enough but not for the price Grumpy'swould charge. Plus a challenge to remake something we both love was enough for me to look far and wide (in the comfort of my sofa) for a decent and authentic recipe! Maangchi is Korean (tick) so I trust her more than other recipes for Kimchi Bokkeumbap.
Yay or Nay: Yay!
This is an easy to follow recipe and you get a similar taste to the real deal! This tip is more to do with me rather than the recipe itself but I never seem to have enough kimchi juice or kimchi so make sure you have plenty! Also, I forgot the dried seaweed and fried egg which you need to finish the dish but of course I forgot to take a pic of the final product.
