It’s a Korean fried chicken and ramen noodle fusion but the wrong (or right) way around.

This dish of Gochujang Ramen Noodles could be considered a sort of ‘dry ramen’ containing most of the all-important ramen elements, minus the signature juicy meat-based broth.

The idea behind Gochujang Ramen Noodles

This is a little bit of a topsy-turvy one, taking the classic ‘Korean Fried Chicken’ gochujang sauce used normally to coat double-fried crunchy chicken pieces and turning its attention to the noodles. Served alongside a salty crispy-skin fried chicken thigh and crispy fried egg, it’s a genuine flavour bomb with an added bonus of an extremely short cooking time.

What is gochujang chilli paste?

Gochujang is a sweet, spicy, fermented condiment made from chilli powder, glutinous rice, fermented soybeans, barley malt powder and salt. It is used widely in Korean cooking.

It’s fast to make

This is a time-saving recipe. Coating each chicken piece in flour which is necessary to create the super-crunchy outer shell of classic Korean Fried Chicken pieces can be a little messy and requires longer preparation. By simply frying a boneless chicken thigh until crispy, you need 3/4 less oil and of course, it means less cleaning. Pan-fried chicken thigh remains juicy due to its higher fat content and that means you can really focus on crisping up the skin.

Gochujang Ramen Noodles

Print Recipe

Fusion dish of Korean fried chicken sauce smothered this time over ramen noodles and served with a crispy-salty-skinned fried chicken thigh and crispy fried egg

Author: Flaevor
Total Time: 30 minutes
Yield: 2 1x

Ingredients

Scale

2 chicken thigh fillets, skin on and bone removed
190g ramen or egg noodles
2 eggs
2 spring onions, sliced fine

Gochujang Sauce

1 small garlic clove, crushed
1 tsp ginger, minced
1 Tbsp Korean gochujang chilli paste
1 tbsp soy sauce
1 Tbsp apple cider vinegar
1 tbsp honey
1/2 tbsp sesame oil

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Instructions

Using a meat mallet, bang chicken so it flattens by half its thickness. Season generously with salt.
Heat a frying pan with some oil and lay the chicken thighs skin side down. Cook very medium-high heat until the flesh starts becoming opaque from the bottom up. The skin needs to become nice and crispy so don’t be tempted to flip the chicken over. When 3/4 of the way up, flip chicken thighs over and cook at the same temperature for a further minute. Remove from pan and let the chicken rest for 10 minutes. Keep chicken fat in the frying pan for when you are ready to fry the eggs.
During this time, cook ramen noodles according to packet instructions.
Combine all the gochujang sauce ingredients in a small saucepan and heat until bubbling. Add ramen noodles and coat well.
Using the chicken fat oil from the same frying pan, crack in eggs and fry over high heat until crispy around the edges. season with salt
Slice chicken into strips.
Add noodles to a deep bowl, topped with chicken, and fried eggs. Garnish with spring onions.