Description
A delightful fusion dish that combines classic ramen with bold Korean flavors, perfect for quick weeknight dinners.
Ingredients
- 2 boneless, skinless chicken thighs (about 1 pound)
- 4 cups chicken broth
- 2 packs of ramen noodles
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup sliced mushrooms
- 1 cup chopped bok choy or spinach
- 2 green onions, sliced
- 1 soft-boiled egg (optional)
- Chili flakes or fresh chili (optional)
- Toasted sesame seeds (optional)
- Seaweed sheets (optional)
- Other vegetables like carrots or bell peppers (optional)
Instructions
- Cut the chicken thighs into bite-sized pieces and marinate them with soy sauce, sesame oil, and minced garlic for at least 15 minutes.
- Cook the ramen noodles according to the package instructions, usually about 3-4 minutes. Drain and rinse under cold water.
- Combine gochujang, reserved marinade, and a splash of chicken broth to create the Gochujang sauce.
- Heat a tablespoon of sesame oil over medium heat and cook the marinated chicken until browned, about 5-7 minutes.
- Add sliced mushrooms to the pot and cook for another 2-3 minutes.
- Pour in the chicken broth and bring it to a simmer. Stir in the Gochujang sauce.
- Add the cooked noodles and greens, stirring gently to combine, and let it simmer for another minute.
- Serve in bowls, garnished with green onions and optional toppings like chili flakes or sesame seeds.
Notes
Marinate chicken for up to an hour for enhanced flavor. Adjust gochujang to control spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean