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
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
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.
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:)