Sometimes nothing hits the spot better than instant ramyun (Korean for ramen) and a cold beer. Switching out the seasoning packet for some flavoured stock, though, makes it much tastier and healthier. I also like to build it into a proper meal by adding prawns, dumplings, veggies, meat – whatever I have to hand. Feel free to adjust the spice level to your taste.
Serves: 1
Prep time: 10 mins
Cooking time: 10 mins
720ml chicken stock
2 tsp gochujang (Korean chilli paste)
1 tsp doenjang (Korean soya bean paste)
1 tsp gochugaru (Korean chilli flakes), plus more for serving
1 small fresh Korean red chilli or fresno chilli, thinly sliced on an angle
1 packet instant ramyun/ramen noodles
5 large frozen prawns
Handful sugar snap peas or baby spinach
170g chicken, cooked and coarsely shredded
2 spring onions
1 large egg
Freshly ground black pepper
In a medium saucepan, combine the stock, chilli paste, soya bean paste, chilli flakes and chilli, and bring to a boil over high heat, whisking occasionally to dissolve the soya bean paste.
Open the packet of noodles and, with the noodles still in the bag, break them in half crosswise. Put both halves into the boiling stock mixture. Add the prawns and sugar snap peas (if using; if you’ve opted for spinach, wait).
Bring the broth back to a boil. Cut one spring onion into 5cm pieces and add to the broth, along with the chicken.
When the noodles are almost cooked, about five minutes in total, add the spinach (if using), and stir to wilt.
Crack the egg into the saucepan and let it poach, or give it a gentle stir to break it up and form egg ribbons.
Thinly slice the remaining spring onion. Transfer the noodles to a bowl and garnish with the onion, more chilli flakes and black pepper.
Judy Joo is chef patron of Jinjuu in London and Hong Kong. This recipe is from her cookbook, Korean Food Made Simple.
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