Korean Spicy Beef Ramen
Fried Chicken Feast

Enjoy the ultimate Korean comfort food pairing with spicy beef ramen and crispy, glazed fried chicken, served with a refreshing cucumber coconut water.

Ingredients

• 200 g beef slices
• 1 pack instant ramen noodles
• 50 g kimchi
• 50 g enoki mushrooms
• 50 g soft tofu
• 1/4 onion
• 500 ml water
• 6 chicken wings
• 100 ml milk
• 1 tbsp flour
• 2 tbsp cornstarch
• 1 egg
• 2 tbsp ketchup
• 2 tbsp Korean spicy sauce
• 1 tbsp sugar
• 1 tsp starch
• 1 clove garlic
• 1 cucumber
• 300 ml coconut water
• to taste salt
• to taste black pepper
• to taste white sesame seeds

Instructions

1. 1Prepare cucumber slices

   

   Use a vegetable peeler to create thin, long ribbons of cucumber. These thin slices will be used to create the cucumber rolls for the refreshing coconut water drink.

   Tip: Apply gentle pressure with the peeler to ensure the strips are thin and pliable enough to roll without breaking.
2. 2Roll the cucumber

   

   Take each thin cucumber strip and roll it tightly into a small, compact spiral. Continue until all strips are rolled and ready for freezing.

   Tip: Roll the cucumbers tightly to maintain their shape when placed in the container.
3. 3Marinate the chicken wings

   

   Place the raw chicken wings in a bowl. Season with salt, black pepper, and add milk. Let the wings marinate for 10 minutes to tenderize the meat.

   Tip: The milk helps to neutralize any gamey flavors and keeps the chicken juicy during deep-frying.
4. 4Coat the wings

   

   After marinating, mix in an egg and some flour. Thoroughly coat the wings in a mixture of flour and cornstarch to ensure a crispy texture when fried.

   Tip: Ensure the wings are evenly coated to achieve an even golden-brown crust.
5. 5Deep-fry the chicken

   

   Heat oil in a deep pan or wok. Carefully add the coated chicken wings and deep-fry until they become crispy and golden brown.

   Tip: Fry in batches to maintain the oil temperature and ensure consistent crispiness.
6. 6Prepare the sauce

   

   In a bowl, combine ketchup, Korean spicy sauce, sugar, starch, minced garlic, and water. Stir well and cook the mixture in a pan until it thickens into a glossy sauce.

   Tip: Stir constantly while cooking the sauce to prevent burning and ensure a smooth consistency.
7. 7Coat the fried wings

   

   Add the deep-fried chicken wings into the pan containing the prepared spicy sauce. Toss the wings thoroughly until each piece is evenly and generously coated with the thick, glossy red sauce.

   Tip: Work quickly once the sauce reaches the desired thickness to avoid burning it.
8. 8Sauté the aromatics

   

   Heat a small amount of oil in a clean pan. Add the sliced onions and kimchi, sautéing them over medium heat until the onions become translucent and the kimchi releases its fragrance.

   Tip: Sautéing the kimchi helps mellow out its acidity and deepens the base flavor of the ramen broth.
9. 9Prepare the broth

   

   Pour water into the pan with the sautéed onions and kimchi. Add the secret spicy sauce and the ramen seasoning packets, stirring well to combine everything into a flavorful, spicy broth base.

   Tip: Ensure the seasoning is fully dissolved into the water before adding the other ingredients.
10. 10Add ingredients to the broth

    

    Once the broth is boiling, gently add the enoki mushrooms, cubes of soft tofu, and thin slices of beef. Allow the ingredients to simmer in the flavorful soup.

    Tip: Be gentle when adding the soft tofu to prevent it from breaking apart in the broth.
11. 11Cook the noodles

    

    Submerge the ramen noodle cake into the boiling soup. Cook for approximately 5 minutes, ensuring the noodles achieve a perfect, chewy texture.

    Tip: Do not overcook the noodles; keep them slightly firm for the best texture.
12. 12Prepare the chicken sauce

    

    In a pan, combine ketchup, Korean spicy sauce, sugar, starch, garlic, and water. Cook the mixture over medium heat, stirring constantly, until it thickens into a rich, flavorful sauce.

    Tip: The starch is key to getting that glossy, thick consistency that clings to the wings.

Storage & Reheating

Burn It Off

Frequently Asked Questions