Gochujang noodles - Spicy Korean chicken Ramen from scratch
GOCHUJANG noodles - Spicy Korean chicken RAMEN from scratch is a medium Korean recipe that serves 2. 550 calories per serving. Recipe by glebe kitchen on YouTube.
Prep: 13 min | Cook: 40 min | Total: 1 hr 8 min
Cost: $21.92 total, $10.96 per serving
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
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
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
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
Remove Excess Fat
Spoon off the clear rendered fat, leaving the browned fond in the skillet.
Time: PT2M
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
Simmer Stock
In a separate pot, bring the remaining 4 cups of no‑sodium chicken stock to a gentle simmer.
Time: PT5M
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
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
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
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
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
Dietary info: Contains soy, Contains fish sauce, Contains eggs, Can be made gluten‑free with gluten‑free ramen noodles
Allergens: Eggs, Fish (fish sauce), Sesame, Soy
Ingredient Substitutions
- Instead of Chicken Thighs: Boneless skinless thighs (less flavor), Chicken drumsticks
- Instead of Neutral Oil: Canola oil, Grapeseed oil
- Instead of Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of No‑Sodium Chicken Stock: Homemade chicken stock, Low‑sodium vegetable broth
- Instead of Gochujang: Gochujang substitute paste (chili bean paste + sugar), Thai sweet chili paste (different flavor)
- Instead of Doenjang: Miso paste (different flavor), Soybean paste
- Instead of White Miso: Red miso (stronger flavor), Doenjang (less sweet)
- Instead of Fish Sauce: Soy sauce (less fishy), Anchovy paste
- Instead of Coarse Gochugaru: Aleppo pepper, Paprika (less heat)
- Instead of Sesame Seeds: Toasted pumpkin seeds
- Instead of Green Onions: Chives, Shallots (thinly sliced)
- Instead of Eggs: Soft‑boiled egg, Tofu cubes (vegetarian)
- Instead of Kimchi: Pickled cabbage, Sauerkraut
- Instead of Dried Ramen Noodles: Fresh ramen noodles, Udon noodles (different texture)
Equipment Needed
- Oven
- Oven‑Safe Skillet
- Measuring Spoons
- Ladle
- Cutting Board
- Chef Knife
- Pot
- Colander
- Tongs
- Ice Bath Bowl (optional)
Critical Steps — Do Not Skip
- Roast Chicken
- Crisp the Skin
- Deglaze the Pan
- Combine Broth and Fond
Chef Tips from the Video
- Reserve the browned fond; it’s the secret umami boost for the broth.
- Use high‑quality gochujang for authentic flavor and color.
- If you can’t find gochugaru, Aleppo pepper gives a similar earthy heat.
- Toast sesame seeds lightly in a dry pan for extra nuttiness before sprinkling.
Troubleshooting
Chicken skin is not crispy.
Make sure the skillet is hot before adding the skin side down and press gently to ensure contact. Pat the skin dry before cooking and finish with a brief high‑heat sear.
Broth tastes too salty.
Use no‑sodium stock as instructed and add salt only after tasting the final broth. Dilute with a little water if over‑seasoned.
Noodles become mushy.
Cook noodles just until al dente, drain immediately, and rinse briefly with cold water to stop cooking.
Eggs are overcooked and green‑tinged.
Strictly time the simmering step (6½ min for large eggs) and shock in an ice bath right after cooking.
Storage
Refrigerator: Store broth and cooked chicken separately in airtight containers for up to 3 days.
Freezer: Freeze broth in portion‑sized bags for up to 1 month; chicken can be frozen for up to 2 months.
Room temperature: Do not store at room temperature; discard if left out for more than 2 hours.
Make-Ahead Tips
- Prepare the gochujang broth a day ahead and refrigerate; reheat gently before serving.
- Crispy chicken can be cooked ahead and reheated under a broiler for a few minutes to regain crispness.
- Boiled eggs keep well in the fridge for up to 2 days; peel just before serving.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Noodle Soup in Korean cuisine?
Gochujang Noodle Soup blends the Korean tradition of fermented pastes (gochujang and doenjang) with the Japanese‑inspired alkaline ramen noodles, creating a modern comfort dish that reflects Korea’s love for bold, spicy‑sweet flavors and communal noodle meals.
What are the traditional regional variations of gochujang‑based soups in Korean cuisine?
In the southern provinces, gochujang is often paired with pork and served in a thicker stew called "gochujang jjigae," while the northern style may use beef broth and milder chili powders. The noodle‑soup version is a contemporary fusion that adapts the paste to a ramen‑style broth.
How is Gochujang Noodle Soup traditionally served in Korea?
Traditionally, the hot broth is poured over freshly cooked noodles in a deep bowl, topped with sliced meat, scallions, toasted sesame seeds, a soft‑boiled egg, and a side of kimchi, encouraging diners to mix everything together before eating.
What occasions or celebrations is Gochujang Noodle Soup associated with in Korean culture?
While not tied to a specific holiday, spicy noodle soups like this are popular during cold winter months, after‑work gatherings, and as a comforting meal for family get‑togethers or late‑night study sessions.
What other Korean dishes pair well with Gochujang Noodle Soup?
Side dishes such as Korean spinach salad (sigeumchi namul), pickled radish (danmuji), and Korean fried dumplings (mandu) complement the soup’s heat and provide contrasting textures.
What makes Gochujang Noodle Soup special or unique in Korean cuisine?
The combination of two fermented pastes—gochujang for heat and sweetness, and doenjang for earthiness—creates a layered umami broth that is richer than a standard ramen stock, while the crispy‑skin chicken adds texture contrast.
How has Gochujang Noodle Soup evolved over time in modern Korean cooking?
Originally a home‑cooked comfort food, the dish has been popularized on YouTube and in trendy Korean‑fusion restaurants, where chefs experiment with premium cuts of meat, artisanal noodles, and creative toppings like avocado or cheese.
What are the most common mistakes to avoid when making Gochujang Noodle Soup at home?
Common errors include over‑cooking the chicken skin (which loses crispness), using regular soy sauce instead of gochujang for the base, and boiling the noodles too long, which makes them mushy.
Why does this Gochujang Noodle Soup recipe deglaze the pan with chicken stock instead of water?
Deglazing with stock extracts the caramelized fond and adds depth of flavor, whereas water would dilute the savory notes and result in a flatter broth.
Can I make Gochujang Noodle Soup ahead of time and how should I store it?
Yes, the broth can be prepared up to two days in advance and refrigerated; keep the crispy chicken separate and re‑crisp under a broiler before serving. Noodles are best cooked fresh but can be tossed with a little oil and reheated.
What does the YouTube channel Glebe Kitchen specialize in?
The YouTube channel Glebe Kitchen focuses on approachable, home‑cooked meals that blend global flavors with practical techniques, often highlighting Korean and Asian-inspired dishes for everyday cooks.
How does the YouTube channel Glebe Kitchen's approach to Korean cooking differ from other Korean cooking channels?
Glebe Kitchen emphasizes using ingredients that are increasingly available in regular supermarkets, simplifying traditional recipes without sacrificing authentic flavor, whereas many other channels rely heavily on hard‑to‑find specialty items.
Last updated: September 2, 2026
