Rich, savoury, and deeply satisfying — this creamy Korean chicken ramen is your new weeknight go-to. No complicated broth required.
Ingredients (2 servings)
2 packs Hungry Korean Thick Ramen Noodles, 200g chicken breast (thinly sliced), 1 cup chicken broth, 1/2 cup coconut milk or heavy cream, 2 tbsp gochujang, 1 tsp Hungry Korean Gochugaru Chili Flakes, 3 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sesame oil, green onions to serve.
Method
In a medium pot, fry garlic in a little oil until softened. Add the gochujang and gochugaru, stir for 30 seconds. Add chicken broth and bring to a simmer. Stir in the coconut milk or cream and soy sauce.
Add the sliced chicken and simmer for 5-6 minutes until cooked through. Meanwhile cook your ramen noodles separately, drain, and add to the broth. Finish with sesame oil and serve topped with green onions.
Make It Your Own
Swap chicken for tofu or mushrooms for a vegetarian version. Add a handful of baby spinach or bok choy in the last 2 minutes. A soft-boiled egg on top takes this to another level entirely.