Spicy and Creamy Chicken Ramen!

By Seonkyoung Longest · 240 min

Ingredients

Instructions

1. Break down the whole chicken: remove the wings, legs and thighs, and debone the breast and leg/thigh meat. Keep the leg meat covered and refrigerated.
2. Separate the breast bones from the backbones, then put all the bones, chicken feet and extra backbones in a large pot. Cover with cold water and soak for 30 minutes, then drain and rinse well.
3. Add 25 cups of water and 1 cup of sake, bring to a boil over high heat and skim off the scum and foam for about 10 to 15 minutes.
4. Reduce to medium, cover and simmer for 5 hours, smashing the bones with a potato masher every 30 minutes after the first 3 hours.
5. Make the tare: boil all tare ingredients over high heat for 10 minutes, then cover and simmer on medium for 1 hour. Let cool slightly, strain finely and squeeze out the vegetables. For spicy tare, mix 4 tbsp gochugaru into half the tare.
6. Mix the ground chicken with garlic, ginger, cornstarch, soy sauce, mirin, black pepper, egg and ground sesame seeds until tacky, then refrigerate covered.
7. Strain the broth twice, return it to a clean pot and bring to a hard boil. Drop in the meatballs with a melon scoper, stir gently, and once it boils again, lower the heat to low to keep warm.
8. Broil the leg meat skin-side up on the middle rack for about 10 minutes until fully cooked, then slice into chashu-style pieces.
9. Blanch the napa cabbage in salted boiling water, then cook the noodles in the same water following package directions and drain well.
10. Put 1/4 to 1/3 cup tare and hot broth in each bowl, add noodles and stir to coat. Top with cabbage, meatballs, chashu, green onions, sesame seeds and a ramen egg if using; add yuzukosho or chili to taste.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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