15-Minute Creamy Korean-Style Chicken Ramen

Steps

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1. 1
   Bring a pot of water to boil. Gently lower eggs into the water and swirl to center the yolks. Set a timer for 6 minutes for soft-boiled eggs.
   ▶ ≈0:48
2. 2
   While eggs cook, prepare the broth: rehydrate chicken stock cubes with hot water and add unsweetened soy milk for creaminess. Bring to a boil.
   ▶ ≈2:00
3. 3
   Prepare ingredients: grate ginger, crush garlic, halve the bok choy. Slice spring onion.
   ▶ ≈2:42
4. 4
   Once eggs are ready, remove from water and rinse under cold water to cool. Gently peel and set aside.
   ▶ ≈4:37
5. 5
   Heat a wok until very hot (you should see smoke). Add oil, then add chicken mince. Leave it undisturbed on one side to get a nice sear without stirring.
   ▶ ≈5:24
6. 6
   Once the chicken is partially colored, add ginger, garlic, and some spring onion. Stir to combine.
   ▶ ≈7:00
7. 7
   Add gochujang and soy sauce. Stir until the chicken is evenly colored and has a spicy, savory flavor. Taste and adjust seasoning as needed.
   ▶ ≈7:57
8. 8
   In the bottom of a bowl, mix together sesame paste, chilli oil, vinegar, and soy sauce to create a seasoning paste.
   ▶ ≈9:11
9. 9
   In another pot of boiling water, cook the instant ramen noodles for about 3 minutes. Add bok choy in the final minute to keep it bright and crunchy.
   ▶ ≈10:12
10. 10
    Drain the cooked noodles and bok choy, then place into the bowl with the seasoning paste.
    ▶ ≈11:50
11. 11
    Pour the hot chicken and soy milk broth into the bowl. Stir gently to combine the seasoning paste with the broth.
    ▶ ≈12:37
12. 12
    Top the bowl with the spicy chicken mince, halved soft-boiled egg, sliced green chilli, and spring onion. Serve immediately.
    ▶ ≈13:18