GOCHUJANG noodles - Spicy Korean chicken RAMEN from scratch

Ingredients

• 2 pieces Chicken Thighs (bone‑out, skin‑on; brushed with oil and seasoned)
• 1 tablespoon Neutral Oil (for brushing chicken)
• 1/2 teaspoon Salt (kosher or sea salt)
• 1/4 teaspoon Black Pepper (freshly ground)
• 4 cups No‑Sodium Chicken Stock (950 mL, low‑sodium)
• 4 teaspoons Gochujang (Korean fermented chili paste)
• 1 teaspoon Doenjang (Korean fermented soybean paste)
• 2 teaspoons White Miso (adds depth and body)
• 1 teaspoon Fish Sauce (adds umami)
• 1 teaspoon Coarse Gochugaru (Korean chili flakes, coarse grind)
• 1 teaspoon Sesame Seeds (toasted, optional garnish)
• 2 stalks Green Onions (finely chopped for garnish)
• 2 pieces Eggs (large, medium‑boiled and halved)
• 2 tablespoons Kimchi (optional, adds tang)
• 115 grams Dried Ramen Noodles (alkaline noodles; 4 oz for two servings)

Instructions

1. Season Chicken

   Pat the chicken thighs dry, brush each side with a thin layer of neutral oil, then sprinkle evenly with salt and freshly ground black pepper.

   Time: PT5M

2. Roast Chicken

   Place the seasoned thighs skin‑side up on a rack in an oven‑safe skillet and roast in a pre‑heated 400°F (220°C) convection oven for 12 minutes.

   Time: PT12M

   Temperature: 400°F

3. Crisp the Skin

   Remove the skillet from the oven, flip the thighs skin‑side down, and shallow‑fry over medium heat for about 3 minutes until the skin is golden and crisp.

   Time: PT3M

4. Remove Excess Fat

   Spoon off the clear rendered fat, leaving the browned fond in the skillet.

   Time: PT2M

5. Deglaze the Pan

   Add a splash (about 1/4 cup) of chicken stock to the skillet, scraping the browned bits until fully dissolved, creating a rich deglaze.

   Time: PT2M

6. Simmer Stock

   In a separate pot, bring the remaining 4 cups of no‑sodium chicken stock to a gentle simmer.

   Time: PT5M

7. Make the Jang Paste

   While the stock simmers, whisk together 4 tsp gochujang, 1 tsp doenjang, 2 tsp white miso, and a ladle of the hot stock until smooth.

   Time: PT3M

8. Combine Broth and Fond

   Stir the jang mixture back into the simmering stock, add the skillet fond, 1 tsp fish sauce, and 1 tsp coarse gochugaru. Simmer for 5 minutes to meld flavors.

   Time: PT5M

9. Cook Ramen Noodles

   Add the dried ramen noodles to boiling water and cook according to package directions (about 4‑5 minutes). Drain and set aside.

   Time: PT5M

10. Prepare Medium‑Boiled Eggs

    Bring a pot of water to a gentle simmer, lower the eggs in, and cook for 6½ minutes (large) or 7½ minutes (extra‑large). Transfer immediately to an ice‑water bath to stop cooking, then peel and halve.

    Time: PT8M

11. Assemble the Bowls

    Divide the cooked noodles between two bowls, ladle the hot gochujang broth over them, and top with sliced crispy chicken, chopped green onions, toasted sesame seeds, a halved boiled egg, and a spoonful of kimchi.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

15 g

Fiber

3 g