Spicy kimchi chicken ramen
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This is a very simple, low-effort ramen. Everything goes into the pot at once, with no browning or frying and the broth is left to simmer quietly until rich and deeply delicious.
Ingredients
- 2 chicken thighs, bone in and skin removed
- 150g/5½oz kimchi
- 2 large garlic cloves, finely grated or crushed
- 10g fresh root ginger, peeled and finely grated or crushed
- 1 litre/1¾ pints chicken stock
- 1–2 tbsp gochujang (according to taste)
- 2 tbsp light soy sauce
- 1 tbsp runny honey
- 2 tsp toasted sesame oil
- 4 portions ramen noodles (fresh, dried or frozen – see recipe tips)
- 1 spring onion, trimmed and thinly sliced
Method
Put the chicken, kimchi, garlic, ginger, stock, gochujang, soy sauce and honey in a large saucepan. Bring to a simmer over a high heat, then reduce the heat to medium or medium–low. Cover and simmer gently for 20 minutes.
Remove the chicken from the pan. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part is pierced with a knife. Set the chicken aside.
Stir the sesame oil into the broth in the pan, then take the pan off the heat.
Cook the noodles according to the packet instructions. Drain well and divide between serving bowls.
Shred the chicken, discarding the bones, and divide between the bowls.
Ladle the hot broth over the bowls and finish with the spring onion. Serve immediately.
Recipe tips
For this recipe you will need about 65g/2¼oz dried ramen noodles per person or 150g/5oz cooked noodles per person.
