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 garlic cloves
- 3 tbsp soy sauce
- 4 spring onions
- 4 eggs
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 40.8 g
- Carbohydrate
- 52.9 g
- of which sugars
- 3.2 g
- Fat
- 30.6 g
- of which saturates
- 11.6 g
- Fibre
- 3.5 g
- Salt
- 5.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large saucepan. Add the crushed garlic, gochugaru and soy sauce.
- 2
Add the chicken slices and simmer for 10 minutes until cooked through.
- 3
Soft-boil the eggs in a separate pan for 6½ minutes, then plunge into cold water, peel and halve.
- 4
Add the ramyeon noodles to the broth and cook for 3–4 minutes until tender.
- 5
Ladle into deep bowls. Top each with a halved soft-boiled egg and sliced spring onions. Serve immediately.
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