Chicken Buldak Ramyun
MANILA, Philippines — If you are a K-food lover and you love your chicken and noodles all hot and spicy, then this recipe of Chicken Buldak Ramyun would surely meet your “burning” approval.
Whipped up by Chef Alvin Ong using top-grade U.S. Poultry, it has all the essentials of a hot and spicy Korean chicken noodle dish, complete with Gochujang (Korean chili paste) and Gochugaru (Korean chili flakes).
Those who like their level of heat or spiciness at the mild level can still get to enjoy this dish — just go easy on the chilies! Too hot to handle? More like too good to pass or stop.
Chicken Buldak Ramyun
Ingredients:
For the chicken buldak:
30 ml. cooking oil
150 grams white onion, sliced thinly
450 grams U.S. Chicken Fillet, cut into 1-inch chunks
Salt and pepper to taste
120 grams Gochujang (Korean chili paste, red)
45 grams honey
10 grams Gochugaru (Korean chili flakes)
For the noodles:
200 grams dried egg noodles
For the garnish:
Cheddar Cheese or Colby Jack Cheese, grated
Minced spring onion
Procedure:
1. Fill saucepan with water and add a teaspoon of salt. Cook egg noodles as instructed on the label. Drain and set aside.
2. Add oil to a wok or pan and sauté onion for a minute or until fragrant. Add in chicken, then season with salt and pepper. Cook for 3 to 5 minutes.
3. Add Gochujang, honey, and Gochugaru. Continue sautéing until sauce slightly thickens and chicken is fully cooked.
4. Portion noodles in bowls and add chicken on top.
*Makes 4 servings.
