For many people, ramen belongs to the colder weather.
The steaming hot broth, the rich flavours, and the comfort of a warm bowl in your hands–it’s the meal you crave when the air turns crisp, the leaves start changing and the days get shorter.
But I'm here to let you know, ramen doesn’t take the summer off! Some of the most exciting ramen dishes actually arrive when temperatures rise and noodles get cold. 🥶
As the warm weather settles in, ramen shops begin serving chilled noodle dishes that trade heavy broths for bright sauces and crisp vegetables, offering a completely different (and refreshing) way to experience ramen.
And once you've had a great cold noodle bowl on a hot day, it’ll keep you coming back for more!
Kimchi Mazemen Has Entered the Chat
Mazemen, which translates to "mixed noodles," is a broth-less style of ramen that delivers BIG flavour. Instead of sipping on slow-simmered broth, the focus shifts to chewy noodles, crisp toppings, and rich dressings that coat every bite.
Think of it less like a soup and more like the ultimate noodle salad (although calling it a salad feels a little unfair to the noodles). 🤔
When it comes to mazemen toppings, few ingredients make an entrance quite like kimchi. Its combination of acidity, spice, and salt brings brightness to the bowl while cutting through the richness, creating the kind of bold, punchy flavour that makes this an easy summer favourite!
Make it at Home: Grilled Chicken Kimchi Mazemen
Inspired by the flavour of Crafty Ramen's Kimchi Mazemen, available at our Noodle Shops this summer, this at-home version highlights the delicious balance of spice, crunch, and freshness. And because summer means BBQ season, we're topping it with juicy grilled chicken for a little extra smoky goodness!
Directions
Step 1: Prepare the Vegetables
- In separate bowls, prepare the tomato kimchi, cucumber kimchi, yuzu napa cabbage, and carrot slaw.
- For the tomato kimchi, combine tomatoes, gochugaru, rice vinegar, and salt.
- For the cucumber kimchi, combine cucumber, gochugaru, sesame oil, rice vinegar, and salt.
- For the yuzu napa cabbage, toss cabbage with rice vinegar, yuzu juice, honey, and salt.
- For the carrot slaw, toss carrot with rice vinegar and a pinch of salt.
- Refrigerate all vegetables for at least 15 minutes while preparing the remaining ingredients.
Step 2: Make the Gochujang Dressing
- Whisk together the gochujang, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, and cold water until smooth and pourable. Set aside.
Step 3: Marinate and Grill Your Chicken (or protein of your choice)
- Marinate the chicken in soy sauce, sesame oil, and ginger for 15–30 minutes. Grill over medium-high heat for 5–7 minutes per side, or until fully cooked. Rest before slicing.
Pro Tip: Let your protein cool slightly before serving. Room-temperature pairs perfectly with chilled noodles and crisp vegetables.
Step 4: Cook and Chill the Noodles
- Cook ramen noodles according to package directions.
- Drain and rinse thoroughly under cold water, then transfer to an ice bath.
- Once chilled, drain well.
Pro Tip: Don't skip the ice bath. Cold noodles should be genuinely cold. This improves both flavour and texture.
Step 5: Dress the Noodles
- Toss the chilled noodles with most of the gochujang dressing until evenly coated.
- Reserve a small amount of dressing for finishing.
Step 6: Assemble the Bowls
- Divide the noodles among four bowls.
- Arrange the tomato kimchi, cucumber kimchi, yuzu napa cabbage, carrot slaw, and chicken around the noodles.
- Finish with sesame seeds, optional green onions, and an extra drizzle of dressing.
Step 7: Mix and Enjoy
- Mazemen is meant to be mixed.
- Toss everything together before eating so every noodle gets coated in dressing and picks up all the flavours and textures from the toppings. The messier it gets, the better it tastes.
Try Crafty Ramen's take on Kimchi Mazemen available at their Noodle Shop locations for a limited time only. Available in pork, chicken (not grilled!), or tofu options.