In a single pot you can make a deeply flavorful, slightly spicy gochujang chicken ramen with onion, garlic, and fresh ginger in about 30 minutes. This simple recipe yields two generous bowls and can easily be doubled or tripled. One reader wrote, “I don’t often write reviews for recipes, but this was honestly so delicious that I simply had to.”
The heat level depends on the gochujang you choose: some brands are spicy, others mild. If you prefer less heat, add a small amount of gochujang first and taste the broth before adding more. The recipe and notes include several tips to help you get great results. There is also a short video on the author’s YouTube channel demonstrating the method.
Ingredients for Easy Gochujang Chicken Ramen
Most ingredients are easy to find; a visit to an Asian grocery may be helpful for some items. The components are affordable, and with a few substitutions this dish can be made gluten-free.
- Butter or bacon fat — either works; bacon fat adds extra savory depth.
- Hot chili oil (optional) — for extra heat.
- Yellow onion — yellow or white onion caramelizes nicely; red is stronger.
- Garlic — adjust amount to taste.
- Fresh ginger (optional) — grated ginger brightens the broth.
- Gochujang — the key flavor: a sweet, spicy, umami Korean chili paste. Spiciness varies by brand.
- Soy sauce — adds umami; substitute coconut aminos for gluten-free.
- Chicken broth — use your favorite kind: homemade, low-sodium, canned, or bouillon-based.
- Rotisserie chicken — shredded for protein and texture.
- Ramen noodles — fresh or dried work; gluten-free versions are available.
- Green onion and sesame seeds — for garnish and freshness.
- Hard-cooked or ramen eggs — optional, cut in half for extra protein.
Quick Tips for Prepping Easy Gochujang Chicken Ramen
This is an easy, one-pot meal, but a few tips make it even better. The recipe card contains the full ingredient and instruction list; here are practical notes to help with technique and timing.
Cutting the Vegetables
Prepare vegetables first: slice the onion into half-moon slices about 1/4″ (6 mm) thick, mince the garlic, peel and grate the ginger, and slice green onions on a diagonal for a decorative finish. Keep chopped items in small bowls or piles so everything is ready while cooking.
Caramelizing the Onion
Caramelizing the onion takes a little patience. Start with warmed fat (butter, bacon fat, chili oil, or a combination) over medium heat and sauté the onions until they soften and lose moisture, about 5 minutes. Then reduce to medium-low or low and continue cooking another 5–10 minutes, stirring frequently. Low and slow prevents burning and yields sweet, tender onion.
Properly caramelized onions should be soft, mostly transparent, and easily stir to the shape of your spatula. If the onions burn, discard them and start over—burnt onion flavor will dominate the broth.
Adding the Gochujang
After the garlic and ginger have cooked for about a minute, stir in the gochujang and soy sauce. If you’re unsure about heat level, add half the gochujang first, taste the broth once it’s combined, and add more as needed. Cook the mixture for about a minute—the paste will become thick and sticky as some water evaporates, concentrating the flavors.
Adding the Ramen Noodles
You can cook ramen noodles in a separate pot if you prefer a lighter broth, but cooking them directly in the broth adds starch and body. Fresh noodles cook very quickly (under a minute); dried noodles typically take around three minutes—follow the package instructions to avoid overcooking.
Serving the Gochujang Ramen
Use tongs to divide noodles and chicken between bowls, then ladle hot broth over them. Finish with halved eggs, green onions, and sesame seeds. Serve immediately—thin ramen noodles can overcook if left in hot broth too long.
Can I Make this Gochujang Ramen Gluten-free?
Yes. Verify that the gochujang you buy is wheat-free, choose gluten-free ramen noodles, and swap coconut aminos for soy sauce. With those changes you’ll have a gluten-free version that keeps the same flavor profile.
How Spicy Is this Gochujang Ramen?
As written the recipe is medium heat using two tablespoons of gochujang and a tablespoon of hot chili oil.
For milder spice, use one to two tablespoons of a mild gochujang and omit the chili oil. To make it spicier, add a teaspoon of crushed red pepper flakes when cooking the garlic and ginger.
Other Recipes You May Enjoy
If you like this ramen, you might also enjoy the author’s easy chicken ramen, a one-pot chicken and brown rice dinner, or a simple thin-crust pizza dough for customizable pizzas.
Dish Cleanup: A Lil Messy
The cleanup for this recipe rates about a 3 out of 5: one large pot, a few prep bowls, a cutting board and knife, and the usual utensils. Most items are dishwasher-safe, and the flavor payoff makes the cleanup worthwhile.
Easy Gochujang Chicken Ramen Recipe
Thanks for stopping by! If you make this ramen and enjoy it, please leave a review to let others know how it turned out.
Easy Gochujang Chicken Ramen
Ingredients
- 1 Tablespoon (15 g) butter or bacon fat
- 1 Tablespoon (15 g) hot chili oil optional
- ½ medium yellow onion
- 2-4 cloves garlic
- 1 thumb of fresh ginger optional
- 1-2 Tablespoons (20-40 g) gochujang*
- 3 Tablespoons (45 ml) soy sauce
- 32 oz (950 ml) chicken broth
- 1 cup (220 g) shredded rotisserie chicken
- 2 bundles dried ramen noodles
- 2 hard-cooked or ramen eggs cut in half
- 2 stalks green onion for garnish
- Sesame seeds for garnish
Instructions
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Prepare all vegetables: slice the onion into 1/4″ half-moons, mince the garlic, peel and grate the ginger, and slice green onions diagonally. Set aside.
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Heat butter or bacon fat with hot chili oil in a medium pot over medium heat.
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Add the onion and sauté until softened, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions caramelize, another 5–10 minutes.
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Stir in garlic and ginger and cook 1 minute until fragrant.
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Stir in the gochujang and soy sauce and cook 1 minute; the mixture will thicken and become syrupy.
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Add chicken broth and shredded rotisserie chicken and bring to a boil.
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Add ramen noodles and cook according to package directions, usually about 3 minutes.
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Divide noodles and chicken between two bowls, garnish with green onions, sesame seeds, and halved eggs, and serve immediately.
Video
Notes
Recommended Supplies
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A medium pot
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Chef’s knife and cutting board
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Microplane or fine grater for ginger (optional)
Nutrition
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