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Gochujang Spicy Chicken Ramen

Gochujang spicy chicken ramen with tender shredded chicken simmers in a fiery, glossy broth. Ramen noodles soak up the deep red gochujang while you top each bowl with green onions and a soft-boiled egg.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ramen
  • 2 pack ramen noodles discard included seasoning
  • 2 cup shreddded cooked chicken
  • 3 tbsp gochujang paste
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp ginger grated
  • 1 green onions sliced, for topping
  • 1 soft-boiled egg for topping

Equipment

  • 1 Dutch oven

Method
 

Make the gochujang broth
  1. Whisk gochujang paste, soy sauce, garlic, ginger, and chicken broth in a large Dutch oven and bring to a simmer, about 95°C, for 2-3 minutes until glossy and fragrant.
  2. Add shredded cooked chicken to the simmering broth and reduce to a gentle simmer, about 90°C, for 10 minutes so the flavors meld and the chicken warms through.
Cook and assemble
  1. Cook ramen noodles separately according to package directions until tender, then drain well.
  2. Divide noodles among bowls and ladle the hot gochujang broth and chicken over the top so the noodles immediately soak up the sauce.
  3. Drizzle sesame oil over each bowl and top with sliced green onions and a soft-boiled egg before serving.

Notes

For the deepest color and heat, whisk the gochujang thoroughly into the broth until no streaks remain. Store leftovers in the fridge up to 3 days; for best texture, keep noodles separate if possible and reheat broth with chicken, then add fresh noodles. Freezing is not recommended because ramen noodles lose their springy bite. For a lower-sodium swap, use reduced-sodium soy sauce (and adjust to taste).