Seafood Kimchi Ramen (Haemul Kimchi Ramyun)
Shrimp & Kimchi Fried Dumpling (Goon Mandu)
Quail Egg, Fishcake, Roasted Seaweed, Shrimp, Scallion
We’re celebrating the re-dedication of our beloved Korean Friendship Bell by enjoying Korea’s most celebrated pickle dish – kimchi! There are several hundred types of kimchi which are made from various vegetables, fish, seafood, fruit, and herbs. Our recipe uses the most popular of all types of kimchi – napa cabbage kimchi – for the base of the soup and the filling for the fried dumplings.
Kimchi is made by pickling vegetables (or other foods) with seasonings such as chili, ginger, garlic, and salt. Generally, there are two categories of kimchi – the “quick” kind which is made for immediate consumption or eaten within a few days just slightly fermented, and the other type in which the mixture is allowed to ferment and mature. Both methods result in Korea’s favorite dish – a delightfully pungent, robust food that is so much more than a side dish.
In San Pedro, California, on the morning of January 10th, San Pedrans and Bell aficionados joined dignitaries from both LA & South Korea in Angels Gate Park overlooking the blue Pacific for the re-dedication and bell ringing ceremony of the Korean Friendship Bell.
The Bell was a gift from the Republic of Korea to the American people in celebration of our Bicentennial in 1976 to consolidate the friendship between our two countries.
Over the years the Bell had fallen into disrepair but thanks to a team of South Korean artisans, a generous donation by the South Korean government, and the dedicated work of the Korean Friendship Bell Preservation Committee, it has been restored to its former glory.
Seafood Kimchi Ramen Recipe
- 1/2 white onion, diced
- 1 T. toasted sesame oil
- 1 c. napa cabbage kimchi, rough chopped, including juice
- 2/3 c. clam juice
- 2 1/3 c. water
- 2 T. mirin
- fresh ground black pepper, to taste
- 3 oz. whole baby clams, shucked
- ramen noodles
Saute onion in sesame oil until soft. Add kimchi and cook for 2 minutes. Add clam juice and water. Bring to a boil then simmer for 20 minutes. Add mirin and black pepper.
Cook ramen according to package instructions. Lastly, add clams to the broth. When the clams are hot, serve immediately.
Shrimp & Kimchi Fried Dumpling Recipe
- 2 large cooked shrimp
- 1/4 c. napa cabbage kimchi, squeezed dry
- 1/2 scallion, sliced
- fresh ground black pepper
- 4 mandu skins (dumpling wrappers)
- canola oil for frying
Place shrimp, kimchi, and scallion in the small bowl of a food processor. Pulse until finely chopped. Season with black pepper. Divide the mixture into 4 portions, then compact each portion. Place mixture on mandu skin. Wet the edges of the mandu skin with water. Fold the skin in half, pressing out the air and sealing the edges. Fry in hot oil, turning once, until both sides are golden brown.
To serve: place kimchi soup and ramen noodles in a warm bowl. Garnish with a fried quail egg, cooked shrimp, seasoned roasted seaweed, fishcakes, and finely sliced scallion.
Finally – top the kimchi ramen with a fried shrimp & kimchi dumpling.
The Newly Refurbished Korean Friendship Bell
Creative Cooking Crew
The Creative Cooking Crew is a group of innovative food bloggers hosted by Laz of Lazaro Cooks! and Joan of FOODalogue. Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.
January’s Challenge is DUMPLINGS to which I am bringing my GOON MANDU/KOREAN FRIED DUMPLINGS. Joan is showcasing all the dumplings in the round-up on her blog here. It is dumpling nirvana…please stop by!
14 thoughts on “Kimchi Ramen with Korean Fried Dumpling”
What a wonderful bowl of deliciousness! I love every component and how it came together — and how fortunate you are to be surrounded by such beauty and diversity.
What a great story and beautiful photos. Quite new to me! Love the recipe. Korean cooking is the least known to me and I cook mostly Asian/Asian fusion. I love the repetition of the kimchi in both the soup and the dumplings. A little bit of work, but must try!!
What a coincidence! Right after i made a posting on Mandu, I dropped by your blog and found that you also made a posting on it. ^_^ Koreans looooove Ramen and Mandu and they’re like a combo package when we enjoy snack. Yours is so wonderful and my mouth is watering right now.
Hi LL! Sorry I haven’t been here commenting, but have been following you through your emails. I just wanted to stop by and tell you how impresed I am with your kimchi ramen! I’ve never seen a ramen that looks so elegant and beautiful. You are simply amazing. I wish you accept me as your apprentice!!
I drove down your way recently and decided to check out this bell. It was behind scaffolding, which worried me. I am pleased to find out it was a renovation. GREG
A bowl filled with happiness and comfort.
Ramen done right. Delightful flavor profile.
I Love what you did with the dumpling by stuffing it with all that kimchi goodness. The shrimp and clams in that lovely noodle-y broth sounds divine. I love light and spicy (and so does my waistline).
Great dish for the challenge.
LOVE ramen! And I love having a dumpling/gyoza with my ramen. Thinking of cranking out some alkaline noodles this weekend….
Pinned it! Between the awesome looking Korean version of Ramen and the crisp dumpling I’m totally in love! Very well done, and gorgeous photos as well 🙂
this is a bowl of amazingness – looks sooooo delicious!
Great story to go along with the challenge, LL! Wonderful photos and creative entry as always. Miss going to Korean bbq in L.A. and Sydney and the little cafe down the street in Chicago where I’d get my bulgogi fix. The bell is absolutely gorgeous, I just love this sort of cross cultural stuff.
Beautiful! The food, the story, the tradition and the photos. Nicely done as always!
Great story to go with the theme. Love ramen and really love the idea of kimchi in a dumpling!