Today we have a recipe for a Korean style ramen dish. Ramen (ラーメン) is a very famous Japanese dish consisting of noodles topped with a broth and usually pork and other garnishes, such as eggs and seaweed. You can make many different broths (miso based, soy based, bone broth, etc) but today’s recipe uses a spicy Korean style broth that is often used in a seafood noodle soup called Jjamppong (짬뽕). In this case, instead of using seafood, the main topping will be a gochujang marinated roasted chicken thigh, alongside with marinated eggs, cabbage and shiitake mushrooms. It’s a flavorful, warming and delicious bowl of food that, despite looking very complex, it’s actually pretty easy to make. Before we start, just a quick word on ingredients: you will need some staple Asian ingredients (mirin, soy sauce, sesame oil) but also two common Korean ones: gochujang and gochugaru, the former being a Red Pepper Paste and the latter Red Pepper Flakes; you can find these in an Asian store, a Korean shop or online. They are not difficult to find and are very essential to make this dish! Anyway, here we go!
Preparation Time: 10 min | Cooking Time: 30-40min | Serves: 2 | Spice level: 🌶
What you’ll need:
For the chicken
- About 5-6 chicken thighs, deboned (you can save the leftovers)
- 1 medium onion, diced
- 4 garlic cloves, grated
- 1/2 cup soy sauce
- 1/2 cup gochujang (Korean red pepper paste)
- 2 Tbsp sugar
- 2 Tbsp mirin
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
For the eggs
- 2 eggs, soft boiled (about 5 min)
- 7 Tbsp water
- 2 Tbsp soy sauce
- 2 Tbsp mirin
For the soup base
- A handful of dried shiitake mushrooms
- 2 handfuls of shredded cabbage
- 1 diced shallot
- 2 green onions, sliced
- 600ml of dashi stock, warm (Japanese style stock made out of Bonito flakes and kelp)
- 2 Tbsp vegetable oil
- 2 Tbsp gochugaru (Korean red pepper flakes)
- 2 garlic cloves, grated
- 1 small piece of ginger, grated
- 1 Tbsp mirin
- 2 Tbsp of soy sauce
- 2 portions of noodles
- Sesame seeds
- Chopped green onions
These first two steps can be done the day before to save some time
- Start by combining all the chicken marinade ingredients together in a bowl, mixing it all well. Add the chicken and coat everything. Leave it to marinate for at least an hour (preferably overnight, as I usually recommend, but no worries if you’re in a hurry).
- Soft boil your eggs (about 5 minutes, depending on size), dropping them in cold water before peeling them. Combine the egg marinade ingredients (water, mirin and soy), pouring it into a plastic bag. Add the eggs and let it marinate, ideally overnight too.
Chicken & Mushrooms
- Before starting the broth, place your chicken in a roasting tray and roast it for about 20 minutes at 190ºC. Discard the rest of the marinade. Slice it into bite size strips once it’s done.
- Soak the dried mushrooms in about 300ml of boiling water for about 30 minutes. Once they are soaked, squeeze them a little and remove them from the water but keep it as we will use it later.
- Place the oil, grated garlic and ginger, shallot, green onions and gochugaru in a wok or sturdy pot. Cook it on medium heat until it’s nice and fragrant, being careful not to burn the garlic.
- In the meantime, prepare the cabbage and slice the mushrooms. Add them to the wok and stir everything, letting everything soften a little bit.
- Add the mirin and soy sauce and mix everything together, allowing it to cook for a bit.
- At this stage, add the mushroom water and the dashi stock. Bring it to a boil and let it simmer for about 10 minutes afterwards. You can start preparing your assembly and cooking your noodles as per packet instruction.
- Place your cooked noodles into a large bowl. Then place the sliced eggs and the sliced chicken on the sides. Now add some of the cabbage and mushrooms that cooked in the broth. Finally, ladle the broth over. To garnish, add some spring onions and sesame seeds on the side as well. You’re good to go.