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Kimchi ramen
In this fast, single-serving soup inspired by shin ramyun and kimchi soondubu jjigae, ramen noodles cook in a ferociously red broth of kimchi, gochujang, sesame oil, soy sauce and gochugaru. To temper the heat, eat the soup with soft tofu or crack an egg into the pot -- its yolk adds some creaminess to the broth. For more vegetables, add chopped leafy greens or broccoli with the ramen, or fill bowls with roasted squash or sweet potatoes.
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