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2 boneless, skinless chicken breasts
3 cloves garlic, chopped
4 Thai chilies, chopped
2 Tbsp soju
¼ tsp black pepper
1 Buldak Bokkeumyeon ramyeon noodle package
1 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp sugar
¼ to ½ tsp capsaicin powder
3 Tbsp gochugaru, Korean red pepper flakes
2 Tbsp cooking oil
1 ½ cup shredded mozzarella
1 green onion, chopped
Let's get Cooking...
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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