Homemade Buldak Ramen Noodles Recipe

Ingredients:

FOR THE BULDAK (FIRE CHICKEN)

8 ounces boneless chicken cut into bite-sized pieces (use chicken breast or thigh)

1 tablespoons gochujang

1 tablespoons gochugaru Korean chili flakes

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon corn syrup or honey

2 garlic cloves minced

1 teaspoon minced ginger

1 tablespoon vegetable oil

FOR THE BULDAK RAMEN

5 cups chicken broth

4 cloves garlic smashed

1 thumb-sized knob of fresh ginger peeled and sliced

3 tablespoons gochujang

1 tablespoon chili crisp or use chili oil

1 tablespoon soy sauce

1 tablespoon chili-garlic sauce or use sambal oelek

1 teaspoon rice wine vinegar

Hot sauce to taste use your favorite – sriracha is great here

4 ounces ramen noodles

Extras/Garnish: 1 soft boiled egg halved, chopped green onion, sliced hot peppers, spicy chili flakes, extra chili crisp for drizzling

 instructions:

MAKE THE BULDAK (FIRE CHICKEN)

In a large bowl, mix together the gochujang, gochugaru, soy sauce, sesame oil, corn syrup, garlic and ginger. Add the chicken and mix to coat.

Heat the vegetable oil in a large pan to medium-high heat. Add the chicken and cook 5-6 minutes, or until the chicken is cooked through. Set aside.

FOR THE BULDAK RAMEN NOODLES

Heat the chicken broth in a large pot to medium heat.

Swirl in the garlic, ginger, gochujang, chili crisp, soy sauce, chili-garlic sauce, vinegar, and hot sauce to taste. Stir until the ingredients are all mixed through. Bring to a boil.

Add the noodles and cook until the noodles are softened, 3-4 minutes.

Distribute the noodles and ramen broth to 2 bowls. Spoon on the spicy chicken (buldak), then garnish with half a soft-boiled egg, chopped green onion, sliced hot peppers, chili flakes. Drizzle on chili crisp and serve.