Spicy Korean Chicken Ramen Recipe – Gochujang & Miso Broth

Last Updated on 2 months by Neha Deshmukh

Spicy Korean Chicken Ramen Recipe – Gochujang & Miso Broth

Okay, let’s be real. Sometimes you just need a big, comforting bowl of ramen. And this isn’t just any ramen – this is a flavour explosion of spicy, savoury goodness inspired by my love for Korean cuisine. I first made this when I was craving something warm and satisfying after a particularly chilly monsoon evening, and it’s been a family favourite ever since! It takes a little bit of time, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Spicy Korean Chicken Ramen is seriously addictive. The broth is a beautiful balance of heat from the gochujang and gochugaru, umami from the miso and doenjang, and a subtle fish sauce funk that just ties everything together. Plus, the tender chicken, perfectly cooked egg, and fresh toppings make every bite a delight. It’s a little project, but a really rewarding one!

Ingredients

Here’s what you’ll need to make this amazing ramen:

• 4 cups chicken stock
• 4 tsp gochujang (Korean chili paste)
• 1 tsp doenjang (Korean fermented soybean paste)
• 2 tsp shiro miso (white miso paste)
• 1 tsp coarse gochugaru (Korean chili flakes)
• 1 tsp fish sauce
• 4 skinless chicken thighs
• 2 large eggs
• 4-5 oz Japanese ramen noodles
• Green onions, for garnish
• Enoki mushrooms, for garnish
• Kimchi, for serving
• Extra gochugaru, for serving (because why not?!)

Ingredient Notes

Let’s talk about some of these key ingredients, shall we? Getting these right will really elevate your ramen.

• Gochujang: This is the heart and soul of the flavour! It’s a fermented Korean chili paste that’s sweet, spicy, and umami-rich. There are different levels of spice, so choose one you’re comfortable with.
• Doenjang: Think of this as Korea’s version of miso – a fermented soybean paste. It adds a deep, savoury flavour to the broth.
• Shiro Miso: White miso is milder and sweeter than other types of miso. It balances the spice and adds another layer of umami. You can experiment with other miso varieties if you like!
• Gochugaru: These Korean chili flakes aren’t just about heat; they have a beautiful fruity flavour. Coarse gochugaru is best for this recipe.
• Japanese Ramen Noodles: These are specifically designed for ramen broth. Look for ones that are slightly wavy to help grab onto the flavour. You can find them at most Asian grocery stores. Different regions in Japan have different noodle preferences – some prefer thinner, straighter noodles, while others like thicker, curly ones. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the chicken stock into a pot and bring it to a simmer.
2. Now, gently poach the chicken thighs in the simmering stock. You want an internal temperature of 175°F (about 79°C) – this should take around 25 minutes. Once cooked, remove the chicken, let it cool slightly, and shred it with two forks. Set aside.
3. If you like a super clear broth, strain it now. Otherwise, leave it as is for a more rustic feel.
4. In a small bowl, whisk together the gochujang, doenjang, miso, and gochugaru with a little of the hot stock to form a paste. This helps it dissolve nicely into the broth.
5. Stir the paste into the broth along with the fish sauce. Give it a good whisk to make sure everything is combined.
6. While the broth is simmering, cook the ramen noodles in boiling water according to package directions. Don’t overcook them – you want them to be slightly al dente.
7. Reheat the shredded chicken in the broth.
8. While the noodles cook, boil your eggs for 6-7.5 minutes depending on how runny you like your yolk. Immediately transfer to an ice bath to stop the cooking process. Peel and halve them.
9. Finally, assemble your bowls! Add the cooked noodles, ladle in the flavourful broth, top with shredded chicken, halved eggs, green onions, enoki mushrooms, and a generous helping of kimchi. Serve with extra gochugaru for those who like it extra spicy!

Expert Tips

• Don’t skip the poaching step for the chicken! It keeps it incredibly tender and juicy.
• Taste the broth as you go and adjust the seasoning to your liking.
• A little bit of sesame oil drizzled on top adds a lovely aroma and flavour.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the chicken stock for a rich mushroom broth and use firm or extra-firm tofu instead of chicken.
• Gluten-Free Adaptation: Use gluten-free ramen noodles. There are some great options available now!
• Spice Level Adjustment: Adjust the amount of gochujang and gochugaru to control the heat. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Quick Weeknight Version: Use pre-cooked rotisserie chicken to save time.

Serving Suggestions

This ramen is a meal in itself, but a side of quick-pickled cucumbers or some steamed edamame would be a lovely addition.

Storage Instructions

Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. The noodles are best enjoyed immediately, but you can store the cooked chicken and eggs separately for up to 2 days.

FAQs

Let’s answer some common questions!

What is the difference between Gochujang, Doenjang, and Gochugaru?

They’re all essential Korean pantry staples! Gochujang is a spicy, fermented chili paste. Doenjang is a fermented soybean paste, and Gochugaru are Korean chili flakes. They each bring a unique flavour to the dish.

Can I make the broth ahead of time?

Absolutely! The broth can be made a day or two in advance and stored in the refrigerator. This is a great way to save time when you’re ready to assemble the ramen.

What type of ramen noodles work best in this recipe?

Japanese ramen noodles are ideal, but you can also use other types of wheat noodles if you can’t find them.

How can I adjust the saltiness of the broth?

Fish sauce is the main source of saltiness. Start with a smaller amount and add more to taste. You can also balance it out with a squeeze of lime juice.

Can I use a different protein instead of chicken?

Definitely! Pork belly, beef, or even shrimp would all be delicious in this ramen.