fbpx
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Spicy Korean Chicken Ramen

Previous
Next

I love spicy noodles at the best of times, but holy smokes – these are everything a person could wish for! This shortcut ramen keeps the cook time low but the flavour is full-on high. Stick with darker chicken meat to keep things succulent and juicy.

WATCH THIS RECIPE

SPICY KOREAN CHICKEN RAMEN

PREP TIME

15 minutes
COOK TIME

1 hour 30 minutes
SERVES

6
Ingredients

1 tbsp vegetable oil

1 onion, diced

4 garlic cloves, finely chopped

4cm (1.6 inches) piece ginger, sliced

1kg (about 2 lb) chicken drumsticks and bone-in thigh pieces

6 cups chicken stock

2 cups (about 300g/10.6oz) drained and lightly squeezed cabbage kimchi*, roughly chopped

1 tbsp kimchi juice

2 tbsp gochujang*

2 tbsp soy sauce

2 tsp sesame oil

cooked ramen noodles to serve

hard-boiled eggs, halved

finely sliced spring onion (scallions), to serve

Steps
Step 1

Heat the vegetable oil in a large heavy-based saucepan over high heat. Cook the onion, garlic and ginger for about 5 minutes or until the onion has softened.

Step 2

Add the chicken stock, kimchi, kimchi juice, gochujang, soy sauce, and chicken. Bring to the boil then reduce heat to low and cover with a lid. Simmer for 1 hour or until the chicken is fork tender.

Step 3

Preheat oven grill on high.

Step 4

Transfer the chicken pieces to a baking tray lined with foil. Place the chicken under the grill for 10 minutes or until golden. Slice the chicken.

Step 5

Remove the ginger from the broth. Taste and season with extra soy sauce if necessary. Divide noodles among serving bowls. Top with chicken and ladle over the soup. Top with an egg and spring onion and serve.

Note Icon

Notes:

– Kimchi is a spicy and sour fermented Korean side dish often made from cabbage. Find it in the fridge section of Asian grocery stores.

– Gochujang is a Korean chilli paste available from Asian grocery stores. If unavailable simply leave it out of the recipe and add a teaspoon of sweet paprika for added colour and chilli flakes for additional spice.

This spicy Korean ramen has all the hallmarks of a great ramen dish, but with a very welcome Korean twist. My recipe for Korean ramen has juicy chicken, loads of noodles and the spicy funk that comes with all good Korean food thanks to the addition of gochujang and kimchi.

This Korean ramen is typically more spicy than traditional Japanese versions. The addition of more authentic Korean ingredients takes this ramen to the next level.

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

What our customers say

5
Rated 5 out of 5
5 out of 5 stars (based on 2 reviews)
Excellent100%
Very good0%
Average0%
Poor0%
Terrible0%
Daniella
November 21, 2022

Incredible

This was so incredible. The broth has so much flavour and that juicy and crispy chicken was amazing. This is a dish that I would serve to company any time. Thank you again Marion.

Lidia
October 5, 2022

Chicken, kimchi, egg and ramen noodles in a bowl of wonderful broth - do I need to tell you more? 🙂

It’s so easy to make and so full of flavour:) The chicken skin (which by the way I usually hate:)) was sooo good. I love kimchi and here the spicy tanginess of it together with the light kind of smoky flavour of gochujang were a perfect mix. I served it with an egg and some scallions as suggested, but also added slices of one medium size radish – and it was a perfect dish for the cold evening today:) Thank you, Marion, again for a wonderful recipe:)

Leave your rating and review