5-Minute Kimchi Ramen

A bowl of kimchi ramen is served on a tray with a pair of chopsticks on the side.

Upgrade your instant ramen with this easy kimchi ramen recipe! Made with canned tuna, kimchi, and sesame oil, it creates a rich umami-packed broth in just 5 minutes.

Course Lunch, Noodles

Cuisine Korean

Diet Low Lactose

Keyword 5-minute meal, instant ramen, kimchi ramen, Korean instant ramen, quick meal, ramen

Cook Time 5

Servings person

Calories 398

Author Hyegyoung K. Ford

Ingredients

2 1/3 cup (550 ml) water
1 package Korean instant ramen
1/2 cup (120 ml) chopped kimchi
1/2 tbsp Korean chili flakes (gochugaru) optional
2 oz (56 g) canned tuna in oil about half of a 4.5 oz can, drained
1 green onion chopped, or 2 tbsp of chopped Asian leek
1 tsp sesame oil
1 1/2 tsp toasted sesame seeds

Instructions

Bring water to a boil over high heat. Add 3/4 of the seasoning powder packet and chopped kimchi.
When the water returns to a boil, reduce the heat to medium and add the ramen noodles, dried vegetable flakes, canned tuna (about 1/4 to 1/2 amount per serving), and Korean chili flakes (optional).
Use chopsticks or kitchen tongs to lift up the noodles a few times while boiling to separate them and ensure even cooking. Cook until the noodles reach your desired doneness, usually around 3-4 minutes.
Turn off the heat, add green onion (or Asian leek), and drizzle with sesame oil and toasted sesame seeds. Serve immediately and enjoy your delicious Kimchi Ramen.

Video

Notes

Oil-packed canned solid tuna is preferred for a richer taste, but water-packed tuna is substitutable. Make sure to drain the liquid.
The doneness of ramen noodles is a personal preference, but if you enjoy chewier noodles, consider cooking them slightly less than what the package instructions suggest.

Nutrition