 |
|
||||||||
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.
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:)