Spicy Korean Ramen

Spicy Korean Ramen with Mushrooms, Kimchi, Beef, Veggies and Nona Lim Shiitake Beef Bone Broth

Spicy Korean Ramen

Add a little umami and spice to your life with my Spicy Korean Ramen Bowl! Caramelized kimchi adds an invigorating, complex layer of flavor to the soothing Shiitake Beef Bone Broth. With the Traditional Ramen noodles and favorite toppings, you got yourself a bowl of noodles to warm up any cold, winter blues. I added spicy gochugaru and gochujang to ramp up the heat, but you can dial back the spice level to suit your taste.

Servings: 1
Time: Total 30 minutes, prep 10 minutes
Difficult Level: Easy


  • 1 pouch of Nona Lim Traditional Ramen Noodles (½ box)

  • 1 10oz Nona Lim Shiitake Beef Bone Broth Heat and Sip Cup

  • 4 oz. sirloin, flank, or top round steak, seasoned with salt and pepper

  • 2 tsp vegetable or canola oil

  • ½ cup mushrooms, sliced

  • 1 small bok choy head

  • 1 strip bacon, chopped into ½ inch pieces (optional, substitute with 2 tsp oil)

  • ½ cup kimchi, chopped with kimchi juice squeezed out and reserved

  • 2 garlic cloves, minced

  • ½ tbsp ginger, minced

  • 2 green onion stalks, 1 chopped into ¼ inch pieces and 1 sliced lengthwise into thin strips

  • ½ tsp gochugaru (optional)

  • ½ tsp gochujang (optional)

  • 1 tsp sugar

  • ½ cup water

  • 1 soft poached egg (optional)

*Equipment: skillet and pot


  1. Prepare a pot of boiling water to blanch bok choy. Once boiling, add bok choy for 30 seconds and remove with a slotted spoon or tongs. Set bok choy aside to cool and add 1 pouch of Nona Lim Traditional Ramen Noodles to the boiling water for 1 minute and 30 seconds, while reserving ½ cup of boiling water. Strain and rinse ramen noodles under cold water. Set aside.

  2. Heat skillet to medium-high heat and add 1 tsp oil. When oil is shimmering, add steak and sear undisturbed for 2 ½ minutes on each side. Remove steak from skillet and set aside.

  3. Make sure the pot you used to blanch the bok choy and cook ramen noodles is dry, and set to medium heat. Cook bacon for 3 minutes, then add chopped kimchi and toss to coat with bacon fat. Caramelize kimchi by tossing once or twice while cooking for 5-7 minutes. Kimchi should darken.

  4. Add remaining oil, mushrooms, garlic, ginger, 1 chopped green onion, gochugaru (optional), gochujang (optional), and sugar to kimchi pot. Toss all ingredients and cook for 1 minute, scraping up bits from bottom.

  5. Add reserved water from the ramen earlier and Nona Lim Shiitake Beef Bone Broth. Scrape remaining bits that are stuck on the bottom of the pot while stirring. Bring to boil, then reduce heat to low and simmer for 3 minutes. While kimchi broth is simmering, slice steak against the grain into ½ inch pieces and separate leaves of blanched bok choy.

  6. In a bowl, add reserved Nona Lim Traditional Ramen Noodles. Top with kimchi beef broth, steak slices, mushrooms, bok choy, green onion strips and poached egg. Enjoy.