Fiery Gochujang Ramen with Crispy-Skinned Chicken

Name: Fiery Gochujang Ramen with Crispy-Skinned Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 2 pcs boneless skin-on chicken thigh; 1 tbsp neutral oil; 1 pinch salt; 1 pinch pepper; 950 ml chicken stock; 2 pcs egg; 300 g ramen noodle; 115 g dried ramen noodle; 1 cup green onion; 1 pinch sesame seed; 1 cup kimchi; 20 ml gochujang; 1 tsp doenjang; 10 ml shiro miso; 5 ml fish sauce; 5 ml coarse gochugaru

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Embark on a culinary adventure with this vibrant and deeply satisfying gochujang noodle soup. We're talking incredibly savory broth, bold Korean chili flavor, and succulent chicken thighs with an irresistible crispy skin. This recipe is your gateway to mastering the magic of gochujang and creating a comforting, yet exciting, meal.

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Fiery Gochujang Ramen with Crispy-Skinned Chicken

Prep time 20 min

Cook time 25 min

Servings

🍳

Difficulty Medium

Category Main dishes

Cuisine Asian

Dietary Gluten-free

Ingredients

2 pcs boneless skin-on chicken thigh
1 tbsp neutral oil
1 pinch salt
1 pinch pepper
950 ml chicken stock
2 pcs egg
300 g ramen noodle
115 g dried ramen noodle
1 cup green onion
1 pinch sesame seed
1 cup kimchi

For the broth

20 ml gochujang
1 tsp doenjang
10 ml shiro miso
5 ml fish sauce
5 ml coarse gochugaru

Instructions

Crispy Chicken

1
Preheat your convection oven to 220° C (400° F).
2
Brush boned chicken thighs (skin on) with a little neutral oil and season generously with salt and pepper.
3
Roast the seasoned chicken in a preheated skillet in the oven for 12 minutes.
4
After 12 minutes, place the skillet over medium heat on the stovetop and flip the chicken skin-side down.
5
Shallow fry for a couple of minutes until the skin is nicely crisped.
6
Spoon off the clear fat, leaving the browned fond in the pan.
7
Deglaze the skillet with a splash of chicken stock and scrape up all the fond until it dissolves. Set aside this flavorful liquid.

Medium-Boiled Eggs

1
Bring a pot of water to a lively simmer.
2
Gently lower the eggs into the simmering water.
3
Simmer for 6.5 minutes for large eggs or 7.5 minutes for extra-large eggs.
4
Immediately transfer the cooked eggs to an ice bath to stop the cooking process.

Gochujang Broth

1
In a saucepan, bring 950 ml (4 cups) of no-sodium chicken stock to a simmer.
2
In a separate bowl, combine 20 ml (4 tsp) of gochujang (Korean chili paste), 1 tsp of doenjang (Korean fermented soybean paste), and 10 ml (2 tsp) of white miso (shiro miso).
3
Add one ladle full of the simmering chicken stock to the paste mixture and whisk until smooth.
4
Pour the smooth paste mixture back into the simmering chicken stock.
5
Add the reserved deglazing liquid (fond) from the chicken pan, 5 ml (1 tsp) of fish sauce, and 5 ml (1 tsp) of coarse gochugaru (Korean chili flakes).
6
Let the broth simmer for a few minutes to allow all the flavors to combine.

Assembly

1
Cook 300 g of fresh ramen noodles or 115 g (4 oz) of dried ramen noodles according to package directions.
2
Drain the cooked noodles and transfer them directly into serving bowls.
3
Ladle the hot gochujang broth over the noodles.
4
Top each serving with finely chopped green onions, slices of the crispy chicken, a sprinkle of sesame seeds, a medium-boiled egg (halved), and a serving of kimchi.