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15-Minute Creamy Korean Chicken Ramen

I love ramen as much as the next person, but when I want my fix fast without the hours of simmering the dish traditionally takes, this is the recipe I reach for: my cheat’s version of a tonkotsu. This 15-minute creamy Korean chicken ramen is rich, savoury and satisfying, and comes together in a cook time that’s weeknight-friendly, too.


15-Minute Creamy Korean Chicken Ramen

10 minutes
15 minutes

6 cups chicken stock

2 cups unsweetened soy milk

4 x individual instant ramen noodle cakes

4 baby bok choy, halved lengthways

2 soft-boiled eggs, halved, to serve 

finely sliced green chilli, to serve


Spicy chicken topping

1 tbsp vegetable oil

300g (10.5 oz) chicken mince

3 garlic cloves, roughly chopped

1 tsp finely grated ginger

2 tbsp spring onion, finely chopped, plus extra to serve

2 tbsp gochujang

1 tbsp soy sauce


Soup flavouring paste

¼ cup Japanese white sesame paste* or smooth peanut butter

2 tbsp chilli oil

2 tbsp white vinegar

2 tbsp soy sauce

  • Step 1

    Bring a pot of water to the boil (you’ll need it to cook the noodles and bok choy later).

  • Step 2

    For the broth, add the chicken stock and soy milk to a large pot and place over high heat. Bring to a simmer.

  • Step 3

    Meanwhile, to make the spicy chicken topping, place a wok or frying pan over high heat. Once hot, swirl in the oil. Add the chicken mince, spread it out in the wok, and then leave to sear for 2 minutes until it’s evenly coloured. Add in the garlic, ginger and spring onion, followed by the gochujang paste. Stir-fry for another minute until well incorporated into the other ingredients and everything is smelling delicious. Drizzle in the soy sauce. Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed and the chicken is cooked through. Remove from the heat and set aside until ready to serve.

  • Step 4

    For the soup flavouring paste, combine the ingredients in a small bowl. Divide among serving bowls.

  • Step 5

    Cook the ramen noodles in the boiling water according to packet instructions. Use tongs to remove the noodles and divide among serving bowls. Use the same noodle cooking water to quickly cook the bok choy for about a minute or until just tender. Transfer the bok choy into the serving bowls.

  • Step 6

    Ladle over the hot soup, mixing to combine it with the paste. Top with the spicy chicken mixture and an egg half, sprinkle with chilli and extra spring onion, then serve.

  • Notes

    – Japanese or Chinese white sesame paste is made from roasted sesame seeds. It’s available online or from Asian supermarkets. Substitute peanut butter if you can’t find the sesame paste.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 4 reviews)
Very good0%

Perfect quick ramen option!

April 22, 2024

I’ve just made it and it was absolutely delicious! Instead of ground chicken i used pork and worked good. The soup will stay in my menu for good!

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Absolutely Delicious

April 22, 2024

So easy and delicious, will be on repeat, like a lot of Marion’s recipes

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So quick. So delicious.

April 18, 2024

This is a wonderful fast ramen recipe. It had an amazing depth of flavor. The ads ins were all perfectly paired with the broth. My family enjoyed this very much and will be making many more of your recipes here in Utah, USA. Thank you for your wonderful personality and gift of good food.

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Christine I

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