Get everything ready! Mince your garlic, slice your mushrooms, and chop the kimchi if it’s not already done. This helps things move quickly. It’s like a dance; you want to be in sync.

In a medium-sized pot, heat your neutral oil over medium heat. Once hot, add the minced garlic. Sauté until fragrant—about 30 seconds. Be careful, as garlic can burn easily.

Next, toss in the sliced shiitake mushrooms along with the light brown sugar. Stir them together and let the mushrooms soften for about three minutes. The sugar enhances the umami of the mushrooms, creating a delightful base.

Add the low-sodium chicken or vegetable broth to the pot. Bring it to a gentle boil. Then stir in the light soy sauce, toasted sesame oil, and kimchi brine. This is where the magic starts—we’re creating a rich, savory broth that’s full of flavor.

Once boiling, add the instant ramen noodles directly into the pot. Cook according to the package instructions, usually about 3-4 minutes. Stir occasionally to separate the noodles and help them soak in that delicious broth.

Once the noodles are cooked, gently fold in the chopped napa cabbage kimchi and the gochugaru. This gives your ramen a spicy kick. Taste it! Adjust the flavors; maybe it needs a touch more soy sauce or a hint more spice.

Ladle the ramen into bowls and garnish with julienned scallions. Maybe add a little extra kimchi on top if you’re feeling adventurous! Serve hot and enjoy the explosion of flavors.