Try this seriously spicy dish with a glass of milk close by.
2 boneless, skinless chicken breasts
3 cloves garlic, chopped
4 Thai chilies, chopped
2 tablespoons soju
1/4 teaspoon black pepper
1 Buldak Bokkeumyeon ramyeon noodle package
1 tablespoon gochujang
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon capsaicin powder
3 tablespoons gochugaru, Korean red pepper flakes
2 tablespoons cooking oil
1 1/2 cup shredded mozzarella
1 green onion, chopped
Thinly slice chicken breasts into bite-sized pieces. Add to a bowl along with chopped garlic, chilies, soju and black pepper. Mix well then set aside to marinate. Bring water to a boil to cook noodles.
In a mixing bowl, add sauce from ramyeon package along with gochujang, soy sauce, sugar, capsaicin powder and gochugaru. Mix well and set aside.
Drop noodles from Buldak Bokkeumyeon package into boiling water and cook for 4 minutes, drain and rinse under cold water. Drain completely.
Heat cooking oil in a wok or large skillet over high heat. Add marinated chicken and cook for 2 minutes on each side, until edges are golden brown. Meanwhile, melt cheese in microwave for 2 minutes.
Add cooked noodles and sauce to wok. Stir, tossing everything together for 30 seconds. Transfer to a serving plate and pour melted cheese on top. Sprinkle some chopped green onion and enjoy!
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