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Buldak Ramen Recipe

Buldak Ramen Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 8 oz boneless, skinless chicken thighs, sliced thin
  • 2 servings ramen noodles
  • 1 cup frozen Korean rice cakes (optional)
  • 3 tbsp gochujang
  • 1–2 tbsp gochugaru
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp vegetable oil
  • Sliced scallions and toasted sesame seeds, for serving

Method
 

  1. Whisk together the gochujang, gochugaru, soy sauce, honey, sesame oil, garlic, and ginger until smooth.
  2. Season chicken with salt. Heat vegetable oil in a large skillet over high heat, add chicken in a single layer, and sear for 2 minutes per side until golden and cooked through. Set aside.
  3. Cook ramen noodles according to package directions, adding rice cakes during the last minute. Drain, reserving ¼ cup cooking water.
  4. Return the skillet to medium heat, pour the sauce over the chicken, and let it bubble for 1 minute. Add the noodles and rice cakes, toss to coat, and use reserved water to thin the sauce if needed.
  5. Divide between bowls, top with scallions and sesame seeds, and serve immediately.

Notes

The heat level here is high, so start with less gochugaru if you're sensitive. The noodles will absorb the sauce quickly, so eat right away for the best texture. Leftovers reheat well with a splash of water to loosen them up.