Description
This Korean Ramen recipe combines a flavorful homemade broth infused with traditional Korean ingredients like gochujang, doenjang, and gochugaru with tender chicken thighs, perfectly cooked ramen noodles, and soft-boiled eggs. Garnished with fresh green onions, enoki mushrooms, and kimchi, it offers a comforting, spicy, and deeply satisfying bowl of noodle soup that highlights authentic Korean flavors.
Ingredients
Scale
Broth Ingredients
- 4 cups chicken stock
- 4 tsp gochujang (Korean chili paste)
- 1 tsp doenjang (Korean soybean paste, optional)
- 2 tsp shiro miso (white miso)
- 1 tsp coarse gochugaru (Korean chili flakes)
- 1 tsp fish sauce
- 4 skinless chicken thighs
Noodles and Eggs
- 4–5 oz Japanese ramen noodles (non-instant)
- 2 large eggs
Garnishes
- Green onions, sliced
- Enoki mushrooms
- Kimchi
Instructions
- Make the Broth: In a large pot, combine chicken stock, gochujang, doenjang (if using), shiro miso, gochugaru, fish sauce, and the skinless chicken thighs. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Let it simmer uncovered for 30 to 40 minutes until the chicken is cooked through and the flavors meld. Remove the chicken and shred it into bite-sized pieces using two forks. Strain the broth to remove solids if you prefer a clear soup base.
- Cook the Eggs: In a separate pot, bring water to a boil. Carefully add the eggs and soft-boil them for 6 to 7 minutes. After cooking, transfer the eggs to ice water to cool completely before peeling the shells off.
- Cook the Noodles: Cook the ramen noodles in boiling water according to the package instructions, usually 3 to 4 minutes. Drain the noodles well and set aside, making sure not to overcook them so they retain a firm texture.
- Assemble the Ramen: Divide the cooked noodles evenly into two or three serving bowls. Top each bowl with shredded chicken, a peeled soft-boiled egg (halved if desired), and garnish with sliced green onions, enoki mushrooms, and kimchi to taste.
- Ladle the Broth: Pour the hot strained Korean ramen broth over the noodles and toppings, filling each bowl. Serve immediately while hot, allowing the ingredients to mingle and infuse every bite with rich, savory Korean flavors.
Notes
- Doenjang is optional but adds a deep fermented soybean flavor that enhances the broth.
- Soft-boil the eggs carefully to achieve a creamy yolk; adjust timing slightly based on egg size.
- Garnishes like green onions, enoki mushrooms, and kimchi add freshness, texture, and extra umami.
- Straining the broth is optional depending on your texture preference but results in a cleaner soup.
- Use non-instant ramen noodles for best texture and authentic experience.
