This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. If you click and buy, I may receive a small commission at no extra cost to you. Read our Disclosure Policy
Heat things up with this spicy Korean chicken ramen—packed with bold flavors and easy enough for a quick weeknight dinner. #spicyrecipes #ramenlove #koreanfood
Spicy Korean Chicken Ramen
When you want dinner that packs a punch and warms you from the inside out, this Spicy Korean Chicken Ramen delivers. Juicy chicken, fiery gochujang, and slurpable ramen noodles come together in a bold, satisfying bowl that’s faster than ordering takeout.
Perfect for chilly nights, quick weeknight meals, or when you’re craving a restaurant-quality dish without leaving your kitchen. This recipe is bursting with umami, layered heat, and that irresistible ramen texture—get ready to make it on repeat!
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Tools Needed: Large skillet or wok, medium pot, whisk, tongs
2. Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
For the Sauce:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 cup chicken broth
For the Noodles & Toppings:
- 3 packs ramen noodles (discard seasoning packets)
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Optional: soft-boiled eggs, kimchi, nori strips
3. Preparation Steps
A. Cook the Chicken
- Season chicken slices with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, 5-6 minutes. Remove chicken and set aside.
B. Make the Sauce
- In the same skillet, add minced garlic and sauté 30 seconds.
- Whisk in gochujang, soy sauce, honey, rice vinegar, sesame oil, and chicken broth.
- Bring sauce to a simmer and cook 3-4 minutes until slightly thickened.
C. Cook the Ramen Noodles
- While sauce simmers, cook ramen noodles in a pot of boiling water according to package directions (usually 2-3 minutes).
- Drain noodles well.
D. Combine Everything
- Add cooked chicken and drained noodles to the skillet with the sauce.
- Toss until noodles and chicken are fully coated in the spicy sauce.
E. Serve It Up
- Divide spicy chicken ramen into bowls.
- Top with green onions, sesame seeds, and optional soft-boiled eggs, kimchi, or nori.
4. Tips & Variations
- Adjust heat level by adding more or less gochujang.
- Swap chicken with tofu for a vegetarian version.
- Add sliced mushrooms, spinach, or bok choy for extra veggies.
- Drizzle with extra sesame oil for more nutty flavor.
5. Troubleshooting FAQ
Is it too spicy?
Stir in a splash of cream or coconut milk to mellow the heat.
Sauce too thin?
Simmer a few minutes longer or add 1 tsp cornstarch mixed with 2 tsp water.
Noodles sticking together?
Toss immediately in sauce after draining to keep them separated.
6. Serving Suggestions
- Serve with chilled cucumber salad to balance the heat.
- Pair with crispy spring rolls or dumplings for a Korean-inspired feast.
- Enjoy leftovers as a spicy ramen stir-fry by reheating in a skillet.
7. Storage and Make-Ahead Instructions
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen sauce.
Make-Ahead Tips: Sauce can be made up to 3 days ahead and stored in the fridge.
Freezer Instructions: Not recommended; the noodles become mushy when frozen and thawed.
