Cheddar Cheesy Korean Ramen Noodles

I didn’t try Korean ramen until college, when my roommate introduced me to Shin Ramyun during finals week. She’d make it at 2 AM while we studied, and I couldn’t believe something from a packet could taste that good.

These days, I make it for my kids as an after-school snack, but I’ve learned a trick that makes it even better—adding milk and cheese. I know it sounds weird if you’ve never tried it, but trust me on this one. The milk makes the broth creamy instead of just spicy, and the melted cheddar turns it into something close to a Korean mac and cheese situation. Throw in an egg and some kimchi, and you’ve got yourself a bowl that’s way more interesting than regular ramen.

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What Kind of Ramen Should I Use?

Any instant ramen packet will work great for this recipe, whether you go with the classic chicken, beef, or even plain flavored varieties. The beauty of this dish is that it’s super forgiving, so feel free to use whatever brand you have in your pantry – from the budget-friendly packs to the fancier Korean ramen brands like Shin Ramyun or Samyang. If you’re using a spicy ramen packet, keep in mind that it’ll add an extra kick to your cheesy noodles, which can be really tasty if you like a bit of heat. Just make sure to save that seasoning packet, as it’s what gives your broth all its flavor before you add the creamy cheese and milk.

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Options for Substitutions

This simple ramen recipe is easy to customize with what you have in your kitchen:

• Cheddar cheese: Any melty cheese works great here – try mozzarella, American cheese, or even cream cheese for extra creaminess. Just add it at the same time and let it melt into the broth.
• Milk: You can use any milk you have on hand, including oat milk, almond milk, or even half-and-half if you want it richer. Heavy cream works too, but use just ½ cup and add ½ cup water to balance it out.
• Green onion: Regular onions, chives, or even a sprinkle of garlic powder can replace green onions. If using regular onions, sauté them first before adding your liquid.
• Egg: Skip the egg if you prefer, or try a soft-boiled egg instead of dropping it directly into the pot. You can also scramble it separately and add it on top.
• Ramen noodles: The ramen noodles themselves are pretty essential for this recipe – they cook quickly and absorb the cheesy broth perfectly. Other noodles would need different cooking times and liquid amounts.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with creamy ramen is letting the milk boil too aggressively, which can cause it to scorch on the bottom of the pot and give your noodles a burnt taste – keep the heat at medium-low once you add the milk and stir frequently.

Don’t drain all the cooking water completely, as leaving about 2-3 tablespoons helps the sauce come together better and prevents it from becoming too thick or clumpy.

Adding the egg at the wrong temperature is another common issue – if the noodles are too hot, the egg will scramble instead of creating a creamy texture, so let the pot sit off the heat for about 30 seconds before cracking the egg on top.

For the cheese to melt properly without clumping, tear it into smaller pieces and stir it in gently while the noodles are still warm but not boiling hot.

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What to Serve With Cheesy Korean Ramen Noodles?

These cheesy ramen noodles are pretty filling on their own, but I love pairing them with some quick Korean-style side dishes to round out the meal. A simple cucumber salad with rice vinegar and sesame oil cuts through the richness of the cheese and adds a nice crunch. If you want something more substantial, pan-fried dumplings (either store-bought or homemade) make a great addition and you can cook them while your ramen is simmering. For extra protein without much effort, try adding some crispy tofu cubes or leftover rotisserie chicken right into the bowl with your noodles.

Storage Instructions

Store: This dish is really best enjoyed fresh right after making it. If you do have leftovers, you can keep them in an airtight container in the fridge for up to 2 days, but the noodles will absorb a lot of the liquid and get softer.

Reheat: Warm up your leftover ramen in a pot on the stove over medium heat, adding a splash of milk or water to loosen up the sauce. You can also microwave it in 30-second intervals, stirring between each one until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 18-22 g
• Fat: 18-23 g
• Carbohydrates: 75-85 g

Ingredients

For the ramen base:

• 1 packet ramen (I prefer Shin Ramyun for its spicy broth quality)
• 2 cups water
• 1.25 cups milk (I use Fairlife whole milk for a creamier, richer sauce)
• 1 tablespoon unsalted butter

For the assembly:

• 1 slice cheddar
• 1 green onion (thinly sliced on a bias for garnish)
• 1 egg
• 1/4 cup chopped kimchi

Step 1: Prep Ingredients and Start the Broth

• 2 cups water
• 1 packet ramen
• 1 green onion

Thinly slice the green onion on a bias and set aside for garnish.

Bring 2 cups of water to a rolling boil in a pot over high heat.

Once boiling, add the ramen noodles and cook for 2 minutes, stirring occasionally to prevent sticking.

The noodles should still have a slight firmness since they’ll continue to cook in the creamy broth.

Step 2: Build the Creamy Cheese Broth

• 1.25 cups milk
• seasoning packet from ramen
• 1 tablespoon unsalted butter
• 1 slice cheddar

Drain the cooked noodles completely and return them to the pot.

Pour in the 1.25 cups of milk and add the seasoning packet from the ramen.

Stir continuously for about 1-2 minutes until the seasoning dissolves completely into the milk.

I find using whole milk like Fairlife gives the sauce a richer, creamier quality than lower-fat alternatives.

Add the butter and cheddar slice, stirring until both melt and combine into a smooth, creamy broth.

Step 3: Finish the Broth and Incorporate Kimchi

• creamy broth mixture from Step 2
• 1/4 cup chopped kimchi

Turn the heat to medium and let the broth gently bubble and simmer for about 2-3 minutes, stirring occasionally.

The mixture will thicken slightly as it heats through.

Add the 1/4 cup chopped kimchi and stir to distribute it evenly throughout the noodles.

I like to add the kimchi at this point so it softens slightly in the heat but retains some of its spicy, tangy character.

Remove from heat immediately after the kimchi is incorporated to prevent the milk from scorching.

Step 4: Add Final Toppings and Serve

• noodle and broth mixture from Step 3
• 1 egg
• green onion from Step 1

Quickly crack the egg directly into the hot noodle mixture and stir vigorously for about 15-20 seconds.

The residual heat will cook the egg into creamy ribbons that blend into the cheese broth, adding richness and body.

Immediately transfer to a bowl and top with the sliced green onions.

Serve right away while the broth is hot and creamy.

Cheddar Cheesy Korean Ramen Noodles

Delicious Cheddar Cheesy Korean Ramen Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 1 serving

Calories 600 kcal

Ingredients

  

For the ramen base::

• 1 packet ramen (I prefer Shin Ramyun for its spicy broth quality)
• 2 cups water
• 1.25 cups milk (I use Fairlife whole milk for a creamier, richer sauce)
• 1 tablespoon unsalted butter

For the assembly::

• 1 slice cheddar
• 1 green onion (thinly sliced on a bias for garnish)
• 1 egg
• 1/4 cup chopped kimchi

Instructions

 

• Thinly slice the green onion on a bias and set aside for garnish. Bring 2 cups of water to a rolling boil in a pot over high heat. Once boiling, add the ramen noodles and cook for 2 minutes, stirring occasionally to prevent sticking. The noodles should still have a slight firmness since they'll continue to cook in the creamy broth.
• Drain the cooked noodles completely and return them to the pot. Pour in the 1.25 cups of milk and add the seasoning packet from the ramen. Stir continuously for about 1-2 minutes until the seasoning dissolves completely into the milk. I find using whole milk like Fairlife gives the sauce a richer, creamier quality than lower-fat alternatives. Add the butter and cheddar slice, stirring until both melt and combine into a smooth, creamy broth.
• Turn the heat to medium and let the broth gently bubble and simmer for about 2-3 minutes, stirring occasionally. The mixture will thicken slightly as it heats through. Add the 1/4 cup chopped kimchi and stir to distribute it evenly throughout the noodles. I like to add the kimchi at this point so it softens slightly in the heat but retains some of its spicy, tangy character. Remove from heat immediately after the kimchi is incorporated to prevent the milk from scorching.
• Quickly crack the egg directly into the hot noodle mixture and stir vigorously for about 15-20 seconds. The residual heat will cook the egg into creamy ribbons that blend into the cheese broth, adding richness and body. Immediately transfer to a bowl and top with the sliced green onions. Serve right away while the broth is hot and creamy.