Cook Korean-style ramen with spicy kimchi cabbage and instant noodles, mixed in saturated chicken stock with fried bacon, ginger and green onions. Use fresh or dry instant noodles for this dish. It is laid out in soup bowls, filled with aromatic broth and supplemented with various toppings: kimchi, half-bagged eggs and nori seaweed. It turns out delicious, satisfying and perfectly warms.
Time: 1 hour.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 packs of 120 gr. fresh instant noodles or 85 gr. dry noodles (no seasoning bags needed)
- 0.5 tbsp. + 2 tsp vegetable oil
- 4 feathers of green onion, coarsely chopped
- 4 cm. Ginger root, peel and chop coarsely
- 0.5 tbsp. kimchi + 1/4 tbsp. kimchi juices and optional cabbage for serving
- 1 tbsp. l toasted sesame seeds
- 1 tsp rice vinegar
- 6 thick slices of bacon
- 2 cloves of garlic, coarsely chopped
- 2 and 3/4 Art. lightly salted chicken stock
- 2 tbsp. l yellow miso paste
- 2 tsp sweet rice wine mirin
- Halved “bagged” eggs, chopped green onions and chopped nori, for serving
- In a large saucepan, bring the water to a boil.
- In a small saucepan, heat 0.5 tbsp. vegetable oil until it becomes hot, but should not smoke. Turn off the stove. Add half the green onions and ginger. Allow to cool for 5 minutes. Pour the mixture into a blender and add kimchi cabbage, sesame seeds and rice vinegar. Coarsely chop in a blender. Put the kimchi pesto in a small bowl and set aside. Wash the blender jug with hot water.
- In a large skillet over medium heat in the remaining vegetable oil, fry the bacon, periodically turning over until it becomes crispy, for about 12 minutes. Transfer the bacon to a plate covered with paper towel and crumble two slices. Drain almost all melted fat, leaving 1 tbsp in the pan. l Increase the heat to moderately strong. Add the garlic, remaining green onions and ginger. Fry for about 1 minute, then add 1.5 tbsp. chicken stock and crumbled bacon. Cook at a low boil until the liquid has evaporated by half, about 5 minutes.
- Transfer the mixture to a blender. Add kimchi juice, miso, mirin and the remaining 1 and 1/4 tbsp. chicken stock. Leave the blender lid ajar and cover with a kitchen towel to catch splatter. Beat until smooth.
- Add the noodles to boiling water and cook to al dente, about 1.5 minutes for fresh noodles and 2.5 minutes for dry noodles. Drain and place the noodles in four soup bowls. Pour the hot stock into bowls. Top with kimchi pesto and the remaining 4 slices of bacon. Add the egg, chives, nori and kimchi.