Grandma’s Hangover Ramen
Grandma’s Hangover Ramen
Nostalgic Kimchi Ramen Noodles Recipe
This recipe brings back fond memories of my grandmother’s cooking. It’s a hearty and spicy ramen noodle soup, perfect for curing a hangover or enjoying as a satisfying meal.
Ingredients- 1 packet Ramen noodles (including seasoning packet)
- 100g Somyeon (thin wheat noodles)
- 1 handful Green onion, chopped
- 1-2 Cheongyang peppers, chopped (optional, for extra heat)
- A handful of bean sprouts
- 2 bouillon cubes (or 500ml anchovy/kelp broth)
- A good amount of well-fermented kimchi, chopped
- 1 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Fish sauce
- 1 Tbsp Minced garlic
- 700ml Water (500ml for broth, 200ml to add)
Cooking Instructions
Step 1
In a pot, combine 500ml of water and the 2 bouillon cubes. Bring to a boil to create a clear broth. Alternatively, you can use pre-made anchovy or kelp broth.
Step 2
Once the broth is boiling, add the chopped kimchi. Stir in 1 Tbsp gochugaru, 1 Tbsp fish sauce, 1 Tbsp minced garlic, and the ramen seasoning packet. This forms the flavorful base of the soup.
Step 3
Let the soup simmer for about 10 minutes, either covered or uncovered. This allows the kimchi to soften and its refreshing flavor to meld with the spices, deepening the soup’s taste.
Step 4
After 10 minutes of simmering, add the ramen noodles. Cook them for about 2 minutes until they start to soften and separate.
Step 5
Now, add the 100g of somyeon noodles. Pour in the additional 200ml of water to ensure the noodles have enough liquid to cook properly. Gently stir to prevent the somyeon from sticking together.
Step 6
When the soup returns to a boil, add the bean sprouts, chopped green onions, and chopped Cheongyang peppers. Cook until the bean sprouts are tender and the somyeon noodles are cooked through. Turn off the heat and serve immediately. Feel free to add a cracked egg during the last minute of cooking for extra richness.
