Korean Gochujang Butter Chicken Ramen

• Large skillet or sauté pan for the chicken
• Medium saucepan or pot for the broth
• Medium pot for noodles & eggs
• Mixing bowls and small whisk
• Cutting board & sharp chef’s knife
• Tongs, ladle, and ramen bowls
• Ice bath setup for jammy eggs

Base recipe makes 2 big bowls2 big bowls. Use the servings control above if you want to scale up or down and the ramen math will follow.

• boneless skinless chicken breasts (about 450–500 g total)
• neutral oil (canola, avocado, etc.)
• kosher salt
• black pepper
• garlic powder
• onion powder
• butter, for basting

• gochujang (Korean chili paste)
• soy sauce
• honey
• rice vinegar
• toasted sesame oil

• butter
• gochujang
• garlic cloves, minced
• freshly grated ginger
• soy sauce
• mirin (or a splash of sugar + extra broth if you don’t have it)
• sugar
• chicken broth
• heavy cream
• chili flakes, optional (to taste)

• portions fresh ramen noodles (about 180–200 g total)
• large eggs, for soft-boiling
• green onions, thinly sliced
• sesame seeds
• Chili oil, to drizzle (optional)

• Protein: Chicken breasts, eggs
• Produce: Garlic, ginger, green onions
• Dairy: Butter, heavy cream
• Pantry & Spices: Gochujang, soy sauce, honey, rice vinegar, sesame oil, mirin, chicken broth, sugar, chili flakes, neutral oil, salt, pepper, garlic powder, onion powder, ramen noodles, sesame seeds, chili oil

1. 1. Season the chicken. Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, and onion powder so every bite is flavorful.
2. 2. Sear and baste. Heat neutral oil in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side until golden and cooked through. Add the butter and baste the chicken in the foamy butter for 30–60 seconds. Transfer to a plate to rest.
3. 3. Make the gochujang glaze. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar and sesame oil until smooth.
4. 4. Glaze the chicken. Return the chicken to the warm skillet (heat off or very low). Brush the glaze all over and let it bubble and caramelize for about 1 minute, flipping once. Remove from heat and let the chicken rest while you build the broth.
5. 5. Start the broth base. In a medium pot, melt the butter over medium heat. Add minced garlic and grated ginger and sauté for about 30 seconds until fragrant but not browned.
6. 6. Build the flavor. Stir in gochujang, soy sauce, mirin and sugar until everything is smooth and glossy. Pour in the chicken broth and bring to a gentle simmer.
7. 7. Cream it out. Stir in the heavy cream and chili flakes (if using). Simmer 5–7 minutes, stirring occasionally, until slightly thickened and rich. Taste and adjust salt, soy, or spice. Keep warm on low.
8. 8. Soft-boil the eggs. Bring a small pot of water to a gentle boil. Carefully lower in the eggs and cook for exactly 6 minutes for jammy yolks. Transfer to an ice bath to chill, then peel and slice in half.
9. 9. Cook the noodles. In a separate pot of boiling water, cook the fresh ramen noodles 2–3 minutes (or according to the package) until just tender with a little bite. Drain well — don’t rinse.
10. 10. Slice and assemble. Slice the glazed chicken into thick strips on a bias. Divide the hot noodles between bowls, ladle the gochujang butter broth over top, then fan the sliced chicken over each bowl. Nestle in egg halves and finish with green onions, sesame seeds and a drizzle of chili oil. Serve immediately.

For best texture, store leftover broth, chicken and noodles separately. The broth and chicken will keep in the fridge for up to 3 days; noodles are best within 1–2 days. Reheat the broth gently on the stove (don’t boil hard or the cream can split), warm the sliced chicken in the broth, then add fresh or just-warmed noodles to serve. Soft-boiled eggs are best the day you cook them but can sit peeled in the fridge for a day if needed.

Rough estimate for 1 of 2 big bowls using common ingredients. Actual numbers will vary based on brands, toppings and how hard you go on chili oil. Use this as a general guide, not medical or diet advice.