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Spicy Korean Chicken Ramen

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.


Spicy Korean Chicken Ramen

15 minutes
1 hour 30 minutes

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

  • 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.

  • 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.

What is Korean ramen?

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.

How is Korean ramen different?

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.

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

Rated 5 out of 5
5 out of 5 stars (based on 3 reviews)
Very good0%
April 27, 2023

Full flavour Minimum effort

This was unreasonably good for how low effort it is. The flavour is amazing and although I usually hate chicken skin the crispy roasted sesame flavour was droolworthy. I absolutely will be making this for my friends

November 21, 2022


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.

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:)

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