Print

Korean Ramen

Print Recipe

This Korean-style ramen is a spicy, savory, soul-warming bowl of comfort—layered with bold umami, tender chicken, and the deep heat of gochujang. It’s the kind of noodle soup that feels like a warm hug with a kick. Customize it with your favorite toppings and make it your own noodle masterpiece.

Ingredients

Scale

For the Broth:

4 cups chicken stock

4 tsp gochujang (Korean chili paste)

1 tsp doenjang (Korean soybean paste, optional)

2 tsp shiro miso (white miso)

1 tsp coarse gochugaru (Korean chili flakes)

1 tsp fish sauce

4 skinless chicken thighs

For the Ramen:

4–5 oz Japanese ramen noodles (non-instant)

2 large eggs

Green onions, enoki mushrooms, kimchi – to garnish

Reserved cooked chicken

Prepared Korean ramen broth

Instructions

Make the Broth: In a pot, combine chicken stock, gochujang, doenjang (if using), miso, gochugaru, fish sauce, and chicken thighs. Bring to a boil, then simmer gently for 30–40 mins. Remove chicken and shred; strain the broth if needed.

Cook the Eggs: Soft-boil eggs (6–7 mins), then cool and peel.

Cook the Noodles: Boil ramen noodles according to package instructions. Drain and set aside.

Assemble the Ramen: Divide noodles into bowls. Top with shredded chicken, soft-boiled eggs, and your favorite garnishes.

Ladle the Broth: Pour hot broth over the toppings and serve immediately.

Notes

A steamy bowl of spice, umami, and comfort—Korean ramen hits every note

Nutrition

Find it online: https://flavorscroll.com/korean-ramen/