Korean Style Chicken Ramen
This recipe is a simple way to make Chicken Ramen with a Korean flavor. If you’re not a big fan of spicy food, don’t add the kimchi instead add more tomato paste and freshly squeezed lemon juice. However, don’t skip grilling or roasting the bok choy and shiitake mushrooms. The veggies render their natural oils which gives the dish so much flavor when roasting or grilling them.
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You’ll need about 1 1/2 cup shredded rotisserie chicken. You can either use white or dark meat. Grilling the bok choy and mushrooms makes a huge difference in flavor, so don’t skip this part.
watch how to make it
recipe
Korean Style Chicken Ramen
Equipment
- Soup Pot
- Deep soup ladle
- Grill pan or skillet
Ingredients
- 1 1/2 cups shredded rotisserie chicken, dark or white meat
- 6 cups chicken stock or broth
- 16 oz. ramen noodles, cook according to the package
- 4 heads bok choy, halves
- 6 medium size shiitake mushrooms, cleaned
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 tablespoons olive oil, divided
- 1 yellow onion, chopped
- 1/2 cup kimchi, add less for milder taste
- 3 tablespoons Gochujang (Korean fermented chili paste)
- 3 tablespoons tomato paste
- 1 tablespoon palm sugar or light brown sugar
- 1/3 cup soy sauce
- salt and red chili pepper flakes to taste
- chopped cilantro and sliced green onions for garnish
Instructions
- Season the bok choy and mushrooms with salt and pepper. Heat a grill pan with 2 tablespoons oil (if you don't have a grilling pan, use a skillet and pan-fry the bok choy and mushrooms). Grill them until you see grill marks (slice the mushrooms). Set them aside.
- Add the rest of the oil and heat a soup pot. Add onion, ginger, garlic, season with salt and pepper, stir and saute for a minute or until the onion is tender.
- Add kimchi, Gochujang, tomato paste, palm sugar or light brown sugar, soy sauce, and chicken broth. Stir, lower the heat, cover, and simmer for 2-3 minutes.
- Meantime, assemble your bowls. Add the noodles, chicken, grilled bok choy, and mushrooms.
- Add the broth to the bowls, garnish with green onions and cilantro. You can also squeeze lemon or lime juice. Optional, add slices of mild red chili pepper.
Notes
- Cook the noodles according to the package, don’t use the seasonings that come with it, unless you want to.
- The kimchi added so much flavor to this dish but if you’re not a big fan of spicy soup, you can skip adding kimchi. Instead, add more tomato paste and squeeze 1 lemon juice.
- Make sure to taste and add more seasonings if needed.
- The red chili peppers are only for garnish, it added beautiful red color for platting.
- All ingredients are available in your Asian grocery store. Sometimes regular grocery has an Asian aisle where you can find most of these ingredients.
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Hi there! My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot healthier. Eating healthy doesn’t have to be boring or don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.
