Fiery Korean Cheesy Chicken Ramen
- 800g chicken thighs
- 350g of mozzarella cheese, cut into cubes
- 2-3 packets of shin ramen instant noodles
- 40g of (Korean) hot pepper flakes, gochu
- 3 Tbsp. Korean chilli paste, gochujang
- 6 cloves of garlic, minced
- 1 Tbsp. of soy sauce
- 2 Tbsp. of brown sugar
- 3 Tbsp. of honey
- 1 Tbsp. of sesame oil
- Pinch of black pepper
- 2 Tbsp. of vegetable oil
- Scallions, sesame seeds, shredded seaweed for garnishing
First, prepare the hot chilli paste mixture. In a mixing bowl, combine hot pepper flakes, Korean chilli paste, minced garlic, soy sauce, brown sugar, honey & sesame oil. Mix well until a glue-like paste mixture is formed.
Add the chilli paste to the chicken thighs and combine until well coated.
Prepare a pot of boiling water on medium heat. Add in the Korean instant ramen noodles. Cook just until the ramen about to turn springy. Remove the ramen from the pot and set aside. Note: do not overcook the noodles as it will be fully cooked through in the later process.
In a Le Creuset Signature Buffet Casserole, preheat vegetable oil on medium-low heat. Add in the marinated chicken bites. Sautee for a minute or two. Cover with a lid and cook for 3-5 minutes. Open the lid, flip the meat to the other side. Cover and cook for a few more minutes. Uncover the lid, add in the ramen noodles, and stir well to combine. Ensure the noodles are coated evenly with the chilli sauce from the marinated chicken.
Add in the mozzarella cheese on top of the noodles & chicken. Cover with a lid on low heat. When the cheese has almost melted, transfer the casserole into a preheated oven for approximately 5 minutes and grill until cheese has fully melted and formed a nice brown crust over the top.
Garnish with sesame seeds, shredded seaweed & scallions. You’re ready to serve!
Image and recipe courtesy of Tan Chun Rong.