Spicy, tangy, savoury, umami, punchy soup with fall of the bone chicken and crispy chicken skin, all of the above describe this amazing yet simple to make soup. I’ve eaten kimchi before but never actually cooked with it before, I couldn’t resist trying out this recipe when I saw it come by.
The chicken is cooked along in the kimchi and gojuchang broth for an hour and then roasted for 15 min to get a crispy skin, wow what a hit of flavour! I served it with ramen eggs which I made a few hours before (± 10 minutes work, the rest is just waiting), but it wold be just as nice with a soft boiled egg! And as most good food, it was even better the next day, so next time I might prep the soup the day before and then just heat the soup and roast the chicken when ready to serve.
The recipe is from Marion Grasby, the only thing I tweaked is that I added some sugar to counter balance for the tangy and savoury flavour of the kimchi, I really felt this lifted up the flavours even more.
Kimchi & Chicken Udon Noodle Soup with Ramen Eggs
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 cm piece ginger, sliced into 3 big slices (you'll remove them before serving)
- 1 kg chicken drumsticks and bone-in thigh pieces (dark meat is best for this soup)
- 6 cups chicken stock
- 300g (about 2 cups) drained cabbage kimchi, roughly chopped
- 1 tbsp kimchi juice left over from the package (optional)
- 2 tbsp gochujang (see notes)
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- cooked ramen or udon noodles to serve
- Homemade ramen eggs or (soft) boiled eggs.
- Finely sliced spring onion (scallions) to serve
Instructions
Heat the vegetable oil in a large heavy-based saucepan over high heat.
Sauté the onion, garlic and ginger until the onion has softened, ± 5 minutes.
Add the chicken stock, kimchi, kimchi juice, sesame oil, gochujang, sugar and soy sauce.
Carefully add the chicken pieces.
Bring to the boil then reduce heat to low and cover with a lid.
Simmer for 1 hour until the chicken is fork tender.
Preheat oven grill on high.
Transfer the chicken pieces to a baking tray lined with foil.
Place the chicken under the grill for 10 minutes or until golden (keep an eye on it so it doesn't burn).
Carefully remove the chicken from the bone and slice the meat the skin in bite sizes pieces so it's easier to eat (I didn't slice as you can see in my pictures, easier if you do ;-).
Remove the ginger from the broth.
Taste and season with extra soy sauce if necessary.
Divide noodles among serving bowls. Top with chicken ladle over the soup.
Top with an egg and spring onions and serve.
Notes
If you don't have gojuchang, you can also replace it by a tablespoon of miso paste and a good squirt of shiraza. Not exactly the same as gojuchang, but it's still delicious! I guess it makes sense that it works as well, both gocjuchang and miso paste it use fermented soy, so you still get that umami flavour. The shiraza I added for spice, but chili flakes will work too!
