Cheesy Chicken Buldak Ramen
Chewy ramen noodles topped with spicy Korean fire chicken, melty mozzarella, and a lemon cilantro onion salad loaded with gochugaru and fresh jalapeño. Bold, cheesy, spicy, and downright addictive.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: large skillet
Ingredients
2 lb boneless skinless chicken thighs, cut into bite sized pieces
Buldak Sauce:
⅓ cup gochugaru
⅓ cup hot gochujang
3 tbsp soy sauce
3 tbsp honey
4 tbsp garlic ginger paste
1 tbsp sesame oil
1 tbsp neutral oil
⅔ cup chicken broth
½ tsp MSG, optional
Black pepper, to taste
Green Onions:
2 bunches green onions
White and light green portions for cooking
Dark green tops for garnish
Noodles:
4 bundles ramen noodles
Cheese:
2½ cups low moisture whole milk mozzarella
Gochugaru Onion Salad:
1 large red onion, thinly sliced
Juice of 1 lemon
Handful fresh cilantro, chopped
1 jalapeño, finely diced
½ tsp salt
1½ tsp honey
1 tsp sesame oil
2 to 3 tsp gochugaru
Directions
Mix together the red onion, lemon juice, cilantro, jalapeño, salt, honey, sesame oil, and gochugaru. Set aside while the chicken cooks.
In a large bowl, combine gochugaru, gochujang, soy sauce, honey, garlic ginger paste, sesame oil, neutral oil, chicken broth, MSG, black pepper, and the white and light green portions of the green onions. Add the chicken and toss well to coat. Cover and refrigerate for at least 1 hour.
Heat a large skillet over medium high heat. Add the chicken and all of the marinade. Cook uncovered for 12 to 15 minutes until the chicken is cooked through, the sauce is thick and glossy, and the edges begin to caramelize. Stir in 1 tbsp salted butter.
Cook ramen according to package directions. Drain and divide between serving bowls. Top with the buldak chicken and sauce, then cover with mozzarella. Broil or microwave until the cheese is melted.
Finish with green onion tops, sesame seeds, the gochugaru onion salad, and a fresh squeeze of lime.
