This dish is great in using up the leftover cabbage in the refrigerator.Stir-fry the ingredients quickly. Add the miso after turning off the heat. It doesn't taste good if you boil the miso. Recipe by lovechi

very quick, cheap and tastey if you like kimchi.

A warming meal for one on a cold winter day. Boost your immunity with kimchi and enjoy a quick, delicious kimchi ramen.Recipe background: I love Korean dramas, and after seeing ramen scenes, I craved it so much that I made this easy version with what I had in the fridge. Now I'm hooked!

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely. For 1 serving. Recipe by Kanakana higurashi

I combined two things I love, ramen noodles and kimchi. It's easy to make at home with everyday ingredients.Korean produced kimchi is full of umami, so that's all you need for the sauce.I recommend this for a lunch for one, or to serve to guests.Drain the cooked noodles very well, and mix with the sauce quickly while it's still piping hot. For 1 serving. Recipe by mama deko

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

Here’s the ingredients, prep and cooking instructions for my take on a rich ramen.

Everyone remembers those little packages of Ramen that we all ate as college students to save a buck. Remember promising yourself that you would finally reach the day where you'd never have to eat another bite of those wet, microwaved noodles? Well this recipe will make you fall in love with Ramen all over again and make you see the dish in a brand new light. To be clear: this is my take on the traditional Japanese dish and I was not aiming to be totally authentic!To do this recipe right is time consuming. There is no getting around that. The pork belly needs to be marinated and then slowly and carefully roasted to achieve that perfect tender bite and the broth needs to sit for at least an hour in order to incorporate all of the extra flavours we are going to add to it. But the end result is worth it; I promise!For the broth, you can make the stock yourself or you can do what I do to save a bit of time and use ready-made broth which you can buy in the store. For this recipe, I use mushroom broth but you can substitute this for chicken stock, vegetable stock, or bone broth. The only one I do not recommend using is beef broth as the flavour tends to overpower the rest of the dish.

I thought about making a pork and kimchi stir-fry since I had some leftover kimchi, but decided instead to make it into a hot pot since it was a chilly day. I wrote this recipe down for my record since it turned out tasty.I'm using a rather light and sweet tasting kimchi. Please adjust the amount of gochujang paste depending on its spiciness. The Chinese cabbage will be easier to be cooked through when it's separated into leaves and core (when the core is thick), the leaves chopped into pieces, the core cut into half and then sliced diagonally into strips.As far as the other vegetables go, see what you have in your fridge and add the ones you like. Recipe by mimimine

I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

★★★Popular Recipe★★★Spicy and rich in flavor!A deliciously addictive stir-fried udon!Try topping it with a fried egg.Origin of this recipeI thought pork kimchi would taste great with udon, so I gave it a try.