Kimchi Ramen}

Kimchi Ramen



    For Soy Cured Eggs

  • 6 large eggs *see instructions below
  • ¾ cup tamari
  • 3 tbsp rice vinegar
  • ½ tbsp sesame oil
  • For Pork Belly

  • 2 lbs pork belly
  • 2 cups stock(your choice)
  • 1 tsp cloves
  • ½ tbsp Chinese five spice 
  • 1/2 tbsp sesame oil
  • ¼ cup soy sauce
  • For Ramen

  • 1 onion peeled
  • 3 green onions
  • 1 ½ inch piece of ginger chopped
  • 2 garlic cloves
  • Broth from pork belly (strained)
  • 4oz bonito flakes
  • 1 package ramen noodles
  • ¼ lime cut into thin wheels
  • ½ cup kimchi
  • 1 tsp sesame seeds

Elevate your soup nights with this knock out ramen recipe. Perfect for cozy wint

er nights or the more traditional route, when its hot out drink hot broth, fighting fire with fire. Either way you will not be disappointed and your microbiome will be thanking you as well!

Eating kimchi may seem intimidating if you've never experimented with Kor

ean cuisine before.The good news is that there's so many delicious and easy ways to incorporate delicious, gut friendly kimchi into your meals and we're here to show you how.

It's time to get excited! Not only is kimchi good for you, it's delicious and its distinct, funky fermented flavor and Gochugaru spice is sure to surprise and delight. Check out our blog: 

How to Eat Kimchi - 11 fun ways to get your started.

Servings: 2-4


    Soy Cured Eggs

    1. Bring a large pot of water to a boil. Place eggs in the water and keep at rapid boil for 6 minutes and 45 seconds.
    2. Fill a large mixing bowl with cold water and lots of ice. Remove eggs from boiling water and put directly into ice bath. Let eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. If you peel them in the ice bath, it should make it a little easier to remove the shell.
    3. Combine ¾ cup tamari, 3 tbsp mirin, and ½ tbsp sesame oil  in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.

    Make Your Pork Belly

    1. Add pork belly, stock, cloves, Chinese five spice, sesame oil, and soy sauce to instant pot set on high pressure, cook for 22 minutes and allow it to naturally release for 15 minutes before removing the lid.
    2. Set oven to broil and place pork belly in to crisp up the skin, about 7 minutes.
    3. Thinly slice the pork belly and set aside

    Homemade Ramen

    1. Add the onion, green onion, ginger, garlic and bonito flakes to the strained pork belly broth and simmer for 30 minutes, stirring occasionally.
    2. Strain again to remove the vegetables and bonito flakes
    3. Cook ramen noodles to the direction on the package
    4. Pour broth into a large bowl, add the ramen noodles and top with soy cured egg, daikon kimchi, pork belly and kimchi. Sprinkle with sesame seeds and serve HOT!