One-Pot Gochujang Chicken Ramen

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One-Pot Gochujang Chicken Ramen

A quick and comforting Korean-inspired ramen made in one pot with tender chicken, gochujang, garlic, ginger and spring onions. Ready in around 20 minutes, this spicy, savoury noodle soup is perfect for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 19 minutes
Servings: 2 people
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil
  • ½ small onion thinly sliced
  • 2 cloves garlic minced
  • ½ inch ginger minced or grated
  • ½ tbsp gochujang
  • ½ tbsp soy sauce
  • 300 ml chicken broth or 300ml water + 2 tsp chicken powder
  • 120 g cooked chicken shredded or sliced
  • 1 bundle dried ramen noodles
  • 1 spring onion finely sliced
  • 2 tsp sugar or 1 tbsp ketchup
  • 1 tbsp sesame seeds for garnish

Method
 

  1. Prepare the vegetables: Slice the onion into thin half-moon slices. Mince or grate the garlic and ginger. Finely slice the spring onion and set aside.
  2. Sauté the onion: Heat the oil in a medium pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring occasionally, until softened and lightly caramelised.
  3. Add the aromatics: Add the garlic and ginger and stir-fry for about 1 minute, until fragrant.
  4. Build the flavour: Stir in the gochujang and soy sauce. Cook for 1 minute, stirring constantly, until well combined.
  5. Add the broth and chicken: Pour in the chicken broth and add the cooked chicken. Stir in the sugar or ketchup, then bring the broth to a gentle boil.
  6. Cook the noodles: Add the dried ramen noodles and cook according to the packet instructions, usually around 3 minutes, until tender.
  7. Serve: Divide the ramen and chicken evenly between two bowls. Garnish with the sliced spring onion and sesame seeds.
  8. Enjoy: Serve immediately while hot.

Notes

  • Chicken: This recipe is a great way to use leftover roast or cooked chicken. Shredded chicken works particularly well.
  • Spice level: Add more gochujang for a spicier ramen, or reduce it for a milder flavour.
  • Broth: If using water and chicken powder, adjust the amount of chicken powder according to the packet instructions and taste before adding extra soy sauce, as some chicken powders can be salty.
  • Ketchup or sugar: Sugar gives the broth a subtle sweetness, while ketchup adds sweetness and a little extra tang. Both work well.

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