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
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.
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.
Preheat oven grill on high.
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.
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.
– 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 Korean ramen is typically more spicy than traditional Japanese versions. The addition of more authentic Korean ingredients takes this ramen to the next level.