5-Minute Kimchi Ramen, from a weeknight stove

This kimchi ramen recipe upgrades instant noodles in just 5 minutes! With kimchi and canned tuna, enjoy a rich umami broth and bold flavors. Direct, satisfying, and steady for a cozy meal!

As a Korean, we always have packets of instant Korean ramen in our pantry. It’s a short meal, but let’s be honest—instant ramen straight from the packet can be a little too plain and, well, forgettable.

With a few unfussy upgrades—just like in this kimchi ramen—you can take it from basic to bold. A budget-friendly pack of noodles can turn into something rich, flavorful, and just fancy enough to feel like a 1% gourmet upgrade.

Doctoring Up Instant Ramen

We're always looking for creative ways to transform instant ramen with different ingredients. But the easiest, and most flavorful upgrade has to be this kimchi ramen recipe.

All you need are a few unfussy Asian pantry staples—fermented kimchi, canned tuna, sesame oil, and sesame seeds. The kimchi adds a deep, tangy umami flavor, while the tuna balances the spice and packs in protein. In just 5 minutes, you get a rich, flavor-packed noodle bowl that’s as direct as it is satisfying!

If you are looking for a popular idea of using Korean instant ramen, try budae jjigae (army stew)—a hearty, flavor-packed dish that’s always a crowd favorite!

How the dish comes together

Note: Any Korean instant ramen works for this short recipe. Whether you prefer mild or extra spicy, pick your favorite brand and heat level!

Add ¾ of the seasoning packet to boiling water, then stir in the kimchi. Keep in mind that kimchi and tuna already contain salt, and using the entire seasoning powder may result in overly salty soup.

Once the broth boils, add the noodles, veggie packet, and canned tuna. For extra heat, sprinkle in a little gochugaru.

Cook the noodles to your preferred texture—if you like them chewier, take them off the heat a little early. Finish with green onion, sesame seeds, and a drizzle of sesame oil. Serve hot—and don’t forget, slurping is a must! 😊

Want egg in your ramen? Crack one in during the last 10 seconds of cooking, or top with a soft-boiled egg for extra richness. Going vegetarian? Swap the tuna for tofu or mushrooms to match your diet.

On days when kimchi ramen is dinner, we'll sometimes make Korean corn dogs on the side, especially when we want something a little more playful.

• Yield: 1 person
• Cook: 5 minutes

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

Method

1. Bring water to a boil over high heat. Add 3/4 of the seasoning powder packet and chopped kimchi.
2. 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).
3. 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.
4. 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.

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.