Dak Galbi Chicken and Ramyeon Noodle Soup

Ingredients

• 500 g boneless chicken thighs, sliced
• 320 g instant ramyeon noodles (without seasoning sachets)
• 2 tbsp gochugaru (Korean chilli flakes)
• 1200 ml chicken stock
• 4 clove garlic cloves
• 3 tbsp soy sauce
• 4 spring onions
• 4 eggs

Method

1. 1

   Bring the chicken stock to a simmer in a large saucepan. Add the crushed garlic, gochugaru and soy sauce.

2. 2

   Add the chicken slices and simmer for 10 minutes until cooked through.

3. 3

   Soft-boil the eggs in a separate pan for 6½ minutes, then plunge into cold water, peel and halve.

4. 4

   Add the ramyeon noodles to the broth and cook for 3–4 minutes until tender.

5. 5

   Ladle into deep bowls. Top each with a halved soft-boiled egg and sliced spring onions. Serve immediately.