Easy Gochujang Chicken Ramen Recipe

Ingredients

• 1/2 medium onion Yellow Onion (cut into half‑moon slices about 1/4 inch (6 mm) thick)
• 3 cloves Garlic (minced)
• 1 inch piece Fresh Ginger (peeled and grated)
• 2 stalks Green Onions (sliced on a diagonal for garnish)
• 1 tablespoon Butter (or bacon fat, for sautéing)
• 1 tablespoon Hot Chili Oil (adds heat and flavor)
• 2 tablespoons Gochujang (Korean fermented red‑pepper paste)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 4 cups Chicken Broth (low‑sodium)
• 2 cups Shredded Rotisserie Chicken (pre‑cooked, shredded)
• 2 packs Ramen Noodles (any instant ramen; discard seasoning packet)
• 2 eggs Hard Boiled Eggs (halved for topping)
• 1 tablespoon Sesame Seeds (toasted optional)

Instructions

1. Prepare Aromatics

   Slice half of a yellow onion into 1/4‑inch half‑moon pieces, mince the garlic cloves, peel and grate the ginger, and slice the green onions on a diagonal for garnish.

   Time: PT5M

2. Sauté Onions

   Heat butter (or bacon fat) together with hot chili oil in a medium pot over medium heat. Add the onion slices, reduce to medium‑low, and stir frequently until they are caramelized and golden, about 12 minutes.

   Time: PT12M

3. Add Garlic and Ginger

   Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

   Time: PT1M

4. Incorporate Gochujang and Soy Sauce

   Add the gochujang and soy sauce, stirring for another minute to meld the flavors.

   Time: PT1M

5. Add Broth and Chicken

   Pour in the chicken broth and add the shredded rotisserie chicken. Bring the mixture to a rolling boil, about 5 minutes.

   Time: PT5M

6. Cook Ramen Noodles

   Add the ramen noodles to the boiling broth and cook according to the package directions, usually 3–4 minutes, until al dente.

   Time: PT4M

7. Assemble and Garnish

   Divide the soup into two bowls. Top each with halved hard‑boiled eggs, the sliced green onions, and a sprinkle of toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Shallots
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Green Onions: Chives
• Instead of Butter: Bacon fat, vegetable oil
• Instead of Hot Chili Oil: Sriracha, crushed red pepper flakes
• Instead of Gochujang: Korean chili paste, miso mixed with chili flakes
• Instead of Soy Sauce: Tamari
• Instead of Chicken Broth: Vegetable broth
• Instead of Shredded Rotisserie Chicken: Cooked chicken breast, canned chicken
• Instead of Ramen Noodles: Udon noodles, Rice noodles
• Instead of Hard Boiled Eggs: Poached eggs
• Instead of Sesame Seeds: Toasted pepitas

Equipment Needed

• Cutting Board
• Chef's Knife
• Microplane or Fine Grater
• Medium Pot
• Wooden Spoon or Spatula
• Measuring Spoons
• Serving Bowls

Critical Steps — Do Not Skip

• Caramelizing the onions without burning them.
• Ensuring the broth reaches a full boil before adding noodles.
• Cooking the ramen noodles just to al dente to avoid mushiness.

Chef Tips from the Video

• Toast the sesame seeds in a dry skillet for 1 minute to enhance nutty flavor.
• A splash of rice vinegar at the end brightens the broth.
• For extra richness, finish the soup with a drizzle of sesame oil.

Troubleshooting

Storage

Refrigerator: Store leftover broth and chicken in an airtight container for up to 3 days. Reheat gently; add fresh noodles when reheating.

Freezer: Cooked chicken can be frozen for up to 2 months. Do not freeze the noodles as they become soggy.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and store the sliced onions, minced garlic, and grated ginger in a sealed container for up to 24 hours.
• Cook and shred the rotisserie chicken ahead of time; keep refrigerated.
• Hard‑boil the eggs in advance and keep them in the fridge.

Frequently Asked Questions