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Spicy Buldak Ramen

A fiery, umami-packed Korean spicy chicken ramen with crispy chicken, chewy noodles, and an addictively spicy sauce, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Korean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz 225 g boneless, skinless chicken breast, thinly sliced
  • 2 packages 6 oz/170 g instant ramen noodles
  • 3 tbsp 60 g gochujang (Korean red chili paste)
  • 2 tbsp 40 g honey or brown sugar
  • 2 tbsp 30 ml soy sauce
  • 3 cloves garlic minced
  • 1 tbsp 15 ml sesame oil
  • 1 tsp 2 g gochugaru
  • 2 cups 480 ml chicken broth or water
  • 2 green onions sliced
  • 1 tbsp 9 g white sesame seeds
  • Pinch of salt and black pepper

Equipment

  • Large skillet or wok
  • Pot for boiling noodles
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Small bowl for mixing sauce
  • Tongs or pasta fork
  • Shallow bowls for serving

Method
 

  1. Slice the chicken breast into 1/4-inch thick pieces for quick, even cooking.
  2. In a small bowl, whisk together gochujang, honey, soy sauce, minced garlic, sesame oil, and gochugaru until smooth.
  3. Heat a large skillet or wok over medium-high heat (about 375°F/190°C) until hot.
  4. Add the chicken to the hot skillet and cook undisturbed for 2 to 3 minutes per side until golden brown and crisp.
  5. Pour the prepared sauce over the chicken and stir constantly for 2 minutes until the sauce thickens and begins to caramelize.
  6. Meanwhile, bring a pot of salted water to a rolling boil and cook the ramen noodles for 3 minutes, stirring occasionally.
  7. Drain the noodles and transfer them to the skillet with the chicken and sauce. Toss over medium heat for 1 minute to coat evenly.
  8. Divide the buldak ramen between bowls, garnish with sliced green onions and white sesame seeds, and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to restore sauce consistency.