Ham, Rice Cake, and Ramen Kimchi Stew: A Hearty and Spicy Special Recipe
Spicy and Rich Ham, Rice Cake, and Ramen Kimchi Stew
This isn’t your average kimchi stew; it’s elevated to a level akin to Budae Jjigae (army stew) with the addition of chewy rice cakes, savory ham, and instant ramen noodles. The generous ingredients and the robust, spicy broth make it an irresistible dish that perfectly complements rice. It’s a wonderfully satisfying and flavorful kimchi stew that’s perfect for special occasions or when you need a hearty meal.
Main Ingredients- 1/4 head of well-fermented kimchi (or about 300g)
- 2 ladles of kimchi brine (approx. 200ml)
- 100g assorted ham (spam, sausages, etc.), cut into bite-sized pieces
- 1 handful of tteokguk tteok (rice cakes for soup, approx. 50g)
- 1 packet of instant ramen noodles
Seasoning & Other Ingredients- 2 Tbsp gochugaru (Korean chili flakes, adjust for spice level)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce or fish sauce (optional)
- 1/2 Tbsp minced garlic (optional)
- Pinch of salt (to taste)
- 1 tsp sesame oil
- 500ml water or anchovy-dash broth (enough to cover ingredients)
- 2 Tbsp gochugaru (Korean chili flakes, adjust for spice level)
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce or fish sauce (optional)
- 1/2 Tbsp minced garlic (optional)
- Pinch of salt (to taste)
- 1 tsp sesame oil
- 500ml water or anchovy-dash broth (enough to cover ingredients)
Cooking Instructions
Step 1
First, soak the tteokguk tteok (rice cakes) in cold water for about 10 minutes. Then, blanch them briefly in boiling water. This helps the rice cakes become chewier and prevents them from becoming too soft. Cut the ham into bite-sized pieces, about 1cm thick.
Step 2
Remove the tough inner leaves from the kimchi and chop it into approximately 2cm pieces. Heat 1 tsp of sesame oil in a pot over medium heat and sauté the chopped kimchi for about 3-5 minutes until it becomes tender and glossy. Add 1/2 Tbsp of sugar while stir-frying to balance the acidity of the kimchi and enhance its savory flavor.
Step 3
Once the kimchi is well-sautéed, pour in 500ml of water or anchovy-dash broth, followed by 2 ladles of kimchi brine. Add 2 Tbsp of gochugaru (Korean chili flakes), 1/2 Tbsp of minced garlic (optional), and 1 Tbsp of soy sauce or fish sauce (optional). Bring the stew to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-7 minutes, allowing the kimchi to soften and the flavors to meld.
Step 4
When the kimchi broth has developed a rich flavor, add the cut ham and blanched rice cakes. Bring it to another boil. Adjust the seasoning with a pinch of salt if needed. It’s best to cook the ramen noodles separately at this stage. Boil the ramen in a separate pot of water for about 3 minutes, then rinse them under cold water. This keeps the noodles delightfully chewy when added to the stew.
Step 5
Add the separately boiled ramen noodles to the simmering stew and immediately turn off the heat. Avoid overcooking the noodles, as they should just be warmed through by the hot broth. Serve this hearty Ham, Rice Cake, and Ramen Kimchi Stew with a bowl of hot rice. Don’t forget to try mixing some of the delicious broth with your rice!
