A spicy and flavorful noodle dish that incorporates kimchi, a staple of Korean cuisine. It's a fusion dish that combines the Korean tradition of kimchi with Japanese ramen.
The base of Kimchi Ramen is often a savory broth. This can be a traditional Japanese ramen broth, like tonkotsu (pork bone), miso (fermented soybean paste), or shoyu (soy sauce-based). Alternatively, it can be a kimchi-infused broth made by simmering kimchi with other seasonings. This kimchi-infused broth is what gives the ramen its distinctive flavor.
Kimchi is the star ingredient in Kimchi Ramen. Kimchi is a fermented vegetable dish, usually made with napa cabbage and seasoned with a spicy chili paste, garlic, ginger, and other seasonings. In Kimchi Ramen, the kimchi is typically chopped or sliced and added to the broth. It not only imparts a spicy and tangy flavor but also provides a unique texture.
Like traditional ramen, Kimchi Ramen is served with noodles. These noodles can be made from wheat or egg, depending on your preference. They are usually cooked separately and then added to the broth.
Kimchi Ramen can include various protein options, such as sliced pork, chicken, tofu, or even seafood like shrimp. The protein adds depth and heartiness to the dish.
The result is a spicy, savory, and slightly sour ramen with a unique flavor profile. Kimchi Ramen has gained popularity in both Korea and Japan and can be found in various ramen shops and restaurants around the world. It's a great example of how culinary traditions can blend to create new and exciting dishes.