Creamy Korean Chicken Ramen | Spicy Noodle Soup | Kitchenstagram
Creamy Korean Chicken Ramen delivers instant comfort with springy noodles soaked in a bold, deeply seasoned broth. Its fiery heat and layered savory notes make every bite exciting and satisfying. While traditional ramen can take days to perfect, Korean-style ramen offers rich, crave-worthy depth in minutes, making it ideal for quick meals without sacrificing flavour or warmth.
Ingredients needed for Creamy Korean Chicken Ramen:
Noodles: Springy ramen noodles create the base of the dish. Ramen noodles are made with wheat flour and kansui, an alkalizing agent that gives them their distinctive springiness. For a gluten-free alternative, rice noodles work just as well.
Broth: A flavourful chicken or beef stock forms the foundation, gently enhanced with garlic, onion and ginger.
Gochujang: Adds depth, heat and a signature Korean-style spice to the broth.
Sesame paste: Sesame paste provides creaminess and body. Japanese sesame paste is ideal, while Chinese sesame paste is a reliable substitute. Unsweetened peanut butter can be used if needed. Find Homemade Sesame Paste recipe HERE!!
Sesame Oil: Toasted sesame oil deepens the aroma and adds a rich, nutty finish.
Chili Oil: Brings extra warmth and subtle smoky heat to the soup/.
Protein: Spicy minced chicken makes the ramen filling and bold in flavour.
Toppings: Fresh scallions, sliced jalapeños and medium-boiled eggs add texture and contrast.
Garnishes: A final touch of sesame seeds and chili oil enhances both flavour and presentation.
Serving Suggestions:
Korean ramen stands well on its own, but pairing it with small Korean side dishes elevates the experienced. Light, crisp banchan balance the richness of the broth and noodles. A chilled, spicy cucumber side adds freshness and crunch, creating contrast while keeping the meal simple, comforting and well-rounded without feeling heavy.
Ingredients
2 x individual Instant Ramen noodle Cakes
2 Bok Choy, halved lengthways
For Ramen Broth:
3 cups Chicken Broth
1 cup unsweetened Soy Milk
Salt to taste
For Spicy Chicken Topping:
1 tbsp Vegetable Oil
250 gm Chicken mince
1 tbsp Garlic, minced
1/2 tbsp Ginger, minced
1/4 cup Spring Onion, finely chopped
1 heaped tbsp Gochujang
1 tbsp Soy sauce
For Serving Ramen:
1/4 cup Sesame paste
2 tbsp Chili Oil/ Ramen Chili paste
1 tbsp Soy sauce
Ramen Broth
Boiled Bok Choy
2 medium-boiled Eggs, halved
Spicy Chicken topping
1 no. Jalapeños, thinly sliced
2 tbsp Spring Onion, finely chopped
Toasted Sesame Seeds
Preparation
For Spicy Chicken Topping:
- Step 1: Heat oil in a frying pan over high heat, add minced garlic and saute for few minutes.
- Step 2: Then add chopped spring onion and minced ginger, saute for few minutes.
- Step 3: Add minced chicken, spread it out in the pan and sear for 3-4 minutes.
- Step 4: Add the gochujang paste and soy sauce, stir-fry for another minute until well incorporated. Turn the heat to low and gently simmer for 5-6 minutes or until the chicken is cooked through. Set aside.
For Ramen Broth:
- Step 5:In a large pot, combine chicken broth, soy milk and salt to taste, bring to a simmer. Set aside and keep warm.
For Cooking Bok Choy and Noodles:
- Step 6: Bring a pot of water to boil, cook the bok choy for about a minute or until just tender. Then cook ramen noodles in the same boiling water according to packet instructions.
For Serving Ramen:
- Step 7: In a serving bowl, combine sesame paste, Chili Oil/ Ramen Chili paste, soy sauce and ramen broth.
- Step 8: Then add the noodles, boiled bok choy, medium-boiled egg and spicy chicken toppings.
- Step 9: Top with finely chopped spring onion, sliced jalapeños, chili oil and toasted sesame seeds.
- Step 10: Serve immediately and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.