Name: Korean Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: FOR THE RAMEN; 4 eggs (optional); 1 tbsp sesame oil; 1 medium onion, finely chopped; 2 litres (4 cups) unsalted chicken stock; 6 chestnut mushrooms, thinly slice or a handful of enoki mushrooms; Ramen noodles; Extra vegetable of choice (optional); Salt to taste; 3 spring onions, thinly sliced into rings to garnish; 4 red bird’s eye chillies, slit down the middle to garnish (optional); 4 tbsp coriander (cilantro), finely chopped to garnish (optional); FOR THE MARINADE; 2 tsp sesame oil; 3 ½ tbsp gochujang (more or less to taste); 1 tbsp gochugaru (more or less to taste); 2 tbsp white miso; 2 tbsp garlic and ginger paste; 2 tablespoon soy sauce; 700g chicken thighs, skin removed and cut into small bite sized pieces

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Spicy ramen fans are going to love this Korean ramen!

I absolutely love this quick and easy Korean ramen recipe. Of course ramen originated in Japan and there are many delicious Japanese ramen recipes such as this tonkotsu ramen. Korean ramen is hugely popular all over South Korea and although it is inspired by Japanese ramen recipes, Korean ramen has a flavour all its own.

What are ramen noodles?

Ramen noodles are a type of wheat-based noodle originating from Japan, now popular worldwide. They are the main ingredient in this Korean ramen. They are made from wheat flour, water, salt, and kansui (alkaline mineral water). Ramen noodles have a distinct yellow colour, firm texture, and chewy bite.

They come in various thicknesses and shapes, catering to different ramen styles.

Can you use instant ramen noodles for this Korean ramen?

Yes. Depending on where you live, you might want to seek out fresh ramen noodles as I did. Just cook the ramen noodles as per the package instructions.

Although fresh ramen noodles are a bit better than instant, you will still get excellent results using instant noodles.

How much ramen do you need for this recipe?

That depends on how hungry you are. Generally speaking, 100g (3.5oz) of dried noodles will suffice for each portion. That’s the same as 4 packs of instant ramen noodles.

Can you work ahead?

Yes but there isn’t really any need to other than convenience. That is, you could prepare it and have it ready for your evening meal.

If you have time, you can marinate the chicken in the Korean ramen marinade for up to 4 hours.

How long can you keep this Korean ramen in the fridge?

You can keep this Korean ramen in the fridge for at least three day. Then just take it out and heat it up in your microwave or in a saucepan.

Can you freeze Korean ramen?

You can definitely freeze the chicken and broth. They both freeze really well and are nice to have on hand for a quick lunch.

I don’t recommend freezing the noodles. Add freshly prepared ramen noodles and toppings when you reheat the Korean ramen.

To reheat it from frozen, just let it defrost and then heat it up in your microwave or in a saucepan.

Step by Step photographs

Get your ingredients together before starting. There are a lot of them!

The marinade ingredients for the chicken

Whisk the marinade ingredients together in a mixing bowl.

Chicken marinating in Korean ramen marinade.

Add the chicken and stir to coat with the marinade. You can start cooking immediately or leave to marinate for up to 4 hours.

Frying onions and mushrooms in sesame oil.

When ready to cook, heat the oil in a wok and stir in the onions and mushrooms. Fry for about 3 minutes to soften.

Add the marinated chicken with all the marinade.

Cooking the chicken and marinade with the onions and mushrooms in the wok.

Stir well and then cook until the chicken is about 80% cooked through. The marinade will darken some when cooked.

Add the stock and bring it to a simmer. You want the stock to be really hot before adding it to the bowls of ramen noodles.

Dived your cooked ramen noodles between 4 to 6 bowls.

Top the ramen noodles with a good helping of the chicken.

Cover with the deliciously seasoned chicken broth and add your additional toppings of choice to serve.

Pro Tips for making Korean ramen

As simple as this Korean ramen recipe is, there are a few things you can do to perfect it.

Make your own chicken stock

Although you could use a commercial chicken stock or even stock cubes, your Korean ramen will be better if you make your own stock.

For this reason, I recommend using a good homemade Asian style stock such as this Thai chicken stock. You will be adding so many Korean flavours to the broth just by adding the chicken and its marinade but a good homemade stock is always better.

Customize with toppings

Toppings are an essential part of Korean ramen, allowing you to personalize your bowl. Consider adding a variety of toppings to enhance both the flavor and visual appeal of the dish. Some popular options include sliced green onions, soft-boiled eggs, seaweed, corn, or mushrooms. These toppings will provide texture and additional flavors, making your ramen more satisfying and they will make it more appealing to the eye.

Add extra ingredients

Remember that you are not limited to the extra ingredients I use in the recipe. Korean ramen can be made heartier by incorporating additional ingredients. For instance, you can include fresh vegetables like spinach, bean sprouts, or sliced carrots, which will add nutritional value, colour and freshness to the dish. If you prefer protein, you can add shredded chicken, sliced tofu, or even seafood like shrimp or clams. These extra ingredients will make your ramen more filling and well-rounded.

Yield: 4

Korean Ramen

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

FOR THE RAMEN
4 eggs (optional)
1 tbsp sesame oil
1 medium onion, finely chopped
2 litres (4 cups) unsalted chicken stock
6 chestnut mushrooms, thinly slice or a handful of enoki mushrooms
Ramen noodles
Extra vegetable of choice (optional)
Salt to taste
3 spring onions, thinly sliced into rings to garnish
4 red bird’s eye chillies, slit down the middle to garnish (optional)
4 tbsp coriander (cilantro), finely chopped to garnish (optional)
FOR THE MARINADE
2 tsp sesame oil
3 ½ tbsp gochujang (more or less to taste)
1 tbsp gochugaru (more or less to taste)
2 tbsp white miso
2 tbsp garlic and ginger paste
2 tablespoon soy sauce
700g chicken thighs, skin removed and cut into small bite sized pieces

Instructions

If adding the optional hard boiled eggs, boil them for 6 to 8 minutes or to your preferred doneness. 6 minutes will get you a soft yolk and 8 minutes will have a harder yolk but cooking times can vary depending on the size of your eggs.
Place the cooked eggs in ice cold water to stop the cooking further. Then peel them and slice lengthwise in half. If they turn cold, they will heat up again in the ramen broth.
In a mixing bowl, whisk all of the marinade ingredients together and stir in the chicken. Allow to marinate while you fry the onion or up to 4 hours if more convenient.
Now heat one tbsp sesame oil in a large saucepan over a medium heat. Stir in the finely chopped onion and mushrooms and fry for about 5 minutes to soften. If you are using enoki mushrooms, these should be added just before serving as they cook through really quickly.
Add the marinated chicken with all the marinade and fry for about 3 minutes, stirring regularly until it is about 80% cooked through.
Pour in the stock and bring to a simmer over a medium-high heat. While the stock is coming to a simmer, begin soaking or boiling your ramen noodles as per the package instructions. Be sure not to let them soak or cook too long or they will fall apart and become mushy. You want them to be a bit al dente as they will continue to cook in the hot broth.
Before serving your Korean ramen, taste some of the broth adjust the flavouring. Season with salt to taste.
Divide the noodles between 4 large ramen bowls. Top with some of the chicken and broth. Garnish with the chopped spring onions (scallions) and more veggies like fresh chillies or coriander if you like.