Kimchi Ramen

Ingredients: (serves 3)

3 packets ramen (discard the seasoning)

2 cups kimchi juice

1 cup chopped kimchi

1 can luncheon meat (cut into 6 slices)

2 tbsp cooking oil

3 slices cheddar cheese

Anchovy broth:

10g peeled anchovy

8g dried kelp

100g radish (thinly sliced)

5 cups water

Seasonings:

1 tbsp light soy sauce

1 tbsp sugar

1 tbsp extra virgin sesame oil

Garnishing:

1 red chilli (sliced)

1 spring onion (shredded)

Preparation Instructions:

  1. Prepare anchovy broth:
  • Add peeled anchovy, dried kelp, radish and 5 cups of water into a pot and bring to a boil. Turn heat to medium and continue to simmer for 15 minutes.
  • Strain the broth.
  1. Heat up a non-stick skillet with 2 tbsp of cooking oil. Pan-fry the luncheon meat until lightly brown. Remove and set aside.
  2. Bring a pot of water to a boil. Add in ramen and simmer until cooked. Remove, drained and divide into 3 serving bowl.
  3. Add 4 cups of anchovy broth, 2 cups of kimchi juice and 1 cup of chopped kimchi to a boil.
  4. Season with light soy sauce, sugar and extra virgin sesame oil.
  5. Ladle the piping hot broth into the serving bowls with ramen. Top with cheddar cheese slice and luncheon meat. Garnish with red chilli and shredded spring onion. Serve immediately.
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