September 19, 2019

Kimchi Ramen Stew (Kimchi-Jjigae)

Kimchi Ramen Stew (Kimchi-Jjigae)

All the feelings for this kimchi ramen stew. Deep flavors with garlic, ginger, gochujang + more. all in 1 pot and comes together in no time.

 

Kimchi Ramen Stew (Kimchi-Jjigae)

Kimchi Ramen Stew (Kimchi-Jjigae)

5 from 1 vote
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Ingredients

  • 1 tablespoon oil
  • 1/2 white onion thinly sliced
  • 1 cup sliced scallion
  • 3 cloves garlic
  • 1 thumb ginger strands, long
  • 1 zucchini in rounds and cut in half
  • 2 1/2 cup vegetable broth
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 cup kimchi cubed
  • 1 ⁄2 block tofu cubed
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon korean pepper flakes
  • 1 package ramen
  • toppings like egg yolk seaweed, Korean pepper flakes, green onion, sesame seeds

Instructions

  • Begin by prepping your vegetables. Heat a deep pot with vegetable oil. Add onion, scallion, garlic, ginger and zucchini. Sweat for 10-15 minutes.
  • Next add your gochujang, soy sauce ,sesame oil, kimchi, sugar and rice wine vinegar and pepper flakes. Stir until all combined.
  • Add your broth and let simmer for 20-30 minutes. Add in your ramen and cook for 3 minutes. Serve and top with your favorite toppings!
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Recipe Rating




  1. I want to try making this recipe, is it spicy? I mean AT ALL? I know a lot of Korean food can have some heat behind it, and while I cook with garlic and onions and such all the time, I don’t know about Kimchi and gochujang.
    Also, what do you mean by the term “strands, long” what referring to the ginger? Does it get cut matchstick style with the fibers perhaps? Thanks!

    1. Hi Emily! Thank you for your comment. This stew is a spicy dish. You can definitely adjust with your seasonings for the level of heat, but it has kimchi, gochujang and korean pepper flakes which all add to the spice of the dish that is always authentically in Kimchi Jjigae! You can potentially sub out the gochujang and pepper flakes, and just add kimchi (since that may be more mild, depending on where you are getting your kimchi), but the gochujang will help the texture here as well. I would recommend trying our Chicken Tantanmen ramen and removing the chili oil, as another recipe no-heat option! Hope this helps!

      For ginger: yes, it would be matchsticks!

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