KIMCHI - Kimchi Ramen Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Korean
Serves: 4
Ingredients
  • 1 head of Napa cabbage
  • 4 large carrots
  • 2 English cucumbers or any cucumber which has no seeds or less seeds
  • ⅓ cup of garlic(20 cloves)
  • 3 inches of ginger
  • 2 tbsp white sesame seeds
  • ⅓ cup korean gochujang powder(if this is not available add more Chilli sauce. Chilli pepper paste can be used too)
  • 3 tbsp sambhal
  • 2 tsp chilli pepper flakes(optional)
  • 3 tbsp coconut sugar( brown sugar if you can't find coconut sugar)
  • ⅓ cup apple cider
  • ⅓ rice vinegar
  • ⅓ salt
For the Ramen
  • 2 packets Egg Noodles or Buckwheat noodles
  • 5 stalks green onions
  • 1 tsp ginger garlic chopped
  • 2 tsp soy sauce
  • 2 tsp sambal or chilli sauce
  • ½ tsp sugar
  • 1 cup packed kimchi
  • 5-7 cups of vegetable stock, water (as much as you require)
Toppings
  • Pan fried tofu
  • Boiled eggs
  • fried garlic
  • Mushrooms
  • scallions
  • sesame seeds
  • Kimchi
  • sliced jalapeno
  • lime wedges
Instructions
For the KIMCHI:
  1. Take a large bowl. Cut the napa cabbage into 2 inch size. cut the carrots, radish and English cucumber into 3 inch long pieces. Put everything into a large bowl. Add ⅓ cup of salt. Mix well and let it sit for 45-1 hour.
  2. While the vegetables are soaking, In a food processor, add the ginger, garlic, sesame seeds, korean gochujang powder, sambal, chilli pepper flake, coconut sugar, apple cider vinegar, rice vinegar and process to a coarse paste. Set aside.
  3. After an hour, rinse it very well with cold water and drain everything and put it on a kitchen towel to completely dry it out. After it is dry, add it to a large bowl and add the paste and massage it very well. Cover it tightly and let it sit on the counter top for fermentation.
  4. It is nice to to ferment anywhere from 1-2 days. Once it is fermented, bottle it up and refrigerate it.
For the RAMEN:
  1. In a large wok or pan, add a tbsp of oil. Let it get hot and add the sliced green onions, ginger garlic and saute. You can add some mushroom at this stage. Add some soy sauce, sambhal and kimchi and 5 cups of water. Let it come to a boil and add the noodles. Cook for 2 minutes and you are ready to serve.
  2. Pour in bowls, and top with as much or little as you want your toppings to be.
Notes
Napa cabbage works perfect. Make it the day you get the cabbage to retain the crispness and freshness.
2. The peppers you use is key to a good Kimchi. Korean red chili pepper which are made from Sun dried peppers are the best.
3. This recipe is a quick one and needs a couple of days of fermentation.
4. My biggest tip would be to never put in a plastic container for fermention, clay jars are the best, if not that, the next best thing is dark glass jars.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/01/27/kimchi-ramen/