Go Back

Gochujang Spicy Chicken Ramen

Gochujang spicy chicken ramen with tender rotisserie chicken and springy noodles in a deep-red gochujang broth. Quick stovetop caramelized onion, garlic, and ginger base plus a jammy egg half makes it glossy and bold in about 15 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian, Korean
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

2 packs ramen noodles, seasoning discarded
  • 2 pack ramen noodles Discard seasoning packets (use only noodles).
2 tablespoons vegetable oil
  • 2 tbsp vegetable oil
1 yellow onion, sliced
  • 1 yellow onion Slice for caramelizing.
3 cloves garlic, minced
  • 3 garlic Minced.
1 tablespoon fresh ginger, grated
  • 1 tbsp fresh ginger Grated.
4 cups chicken broth
  • 4 cup chicken broth Use low-sodium if you prefer less salt.
3 tablespoons gochujang
  • 3 tbsp gochujang Korean fermented chili paste.
2 tablespoons soy sauce
  • 2 tbsp soy sauce
2 cups shredded rotisserie chicken
  • 2 cup shredded rotisserie chicken Warm through in the broth.
2 soft-boiled eggs, halved
  • 2 soft-boiled eggs Halve so yolks stay jammy.
2 green onions, sliced
  • 2 green onions Slice for topping.
Sesame seeds, for topping
  • 1 tbsp sesame seeds Sprinkle on top.

Equipment

  • 1 Dutch oven

Method
 

Build the gochujang broth
  1. Heat the vegetable oil in a large pot over high heat, then cook the yellow onion, garlic, and fresh ginger for about 5 minutes until softened, stirring for even cooking (visual cue: onion looks glossy and slightly translucent).
  2. Stir in the chicken broth, gochujang, and soy sauce, then bring to a simmer over high heat (visual cue: small bubbles break the surface and the broth turns deep red).
  3. Add the shredded rotisserie chicken and let it warm through in the broth for a few minutes (visual cue: chicken is hot throughout with no cold spots).
Cook noodles and assemble
  1. Boil the ramen noodles separately in hot water until just softened, about 2 to 3 minutes (visual cue: noodles bend easily but aren’t mushy).
  2. Divide the noodles between bowls and ladle the hot broth and chicken over the top (visual cue: noodles are fully submerged and coated in the red broth).
  3. Top each bowl with soft-boiled egg halves, green onions, and sesame seeds before serving (visual cue: jammy yolk sits at the center and sesame seeds cling to the surface).

Notes

For best texture, keep the ramen noodles separate until assembly so they stay springy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat broth and chicken, then add fresh-hot noodles to serve (eggs and toppings may lose their jamminess). Freezing is not recommended because noodles and eggs can get soft and watery. If you want a lower-sodium option, choose reduced-sodium chicken broth and lightly salt-adjust the soy sauce.