Bring bold, savory comfort to your table with this Korean BBQ Chicken Ramen featuring Barker’s Korean Style BBQ Garlic Soy Sauce & Marinade.
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Ingredients:
Teriyaki Chicken
4 boneless, skinless chicken thighs
2 tsp peanut oil
2/3 cupBarker’s Korean Style BBQ Garlic Soy Sauce & Marinade
Ramen
2 eggs
1 Tbsp sesame oil
200 g Swiss brown mushrooms, sliced
4 cloves garlic, crushed
1 Tbsp grated ginger
4 cups chicken stock
2 cups water
1/4 cupBarker’s Korean Style BBQ Garlic Soy Sauce & Marinade
200 g broccolini, thinly sliced
200 g choy sum or bok choy, roughly chopped
105 g frozen corn kernels
180 g dried ramen noodles
2 spring onions, sliced
2 tsp sesame seeds
Instructions
Korean BBQ Chicken
Preheat oven to 180ºC fan bake. Season chicken with salt and pepper.
Heat oil in an oven-safe frying pan on medium-high. Sear chicken until browned all over.
Remove from heat and pourBarker’s Korean Style BBQ Garlic Soy Sauce & Marinadeover the chicken.
Transfer pan to oven and bake for 20 minutes, basting with sauce halfway through, until cooked through.
Ramen
While chicken cooks, bring a medium saucepan of water to the boil. Add eggs and cook for 7 minutes. Transfer to a bowl of cold water. Keep the boiling water for noodles.
Meanwhile, heat sesame oil in a large pot on medium. Add mushrooms, garlic, and ginger, cooking for 2 minutes until fragrant.
Stir in chicken stock, water, andBarker’s Korean Style BBQ Garlic Soy Sauce & Marinade. Bring to a simmer and cook for 6 minutes.
Add ramen noodles to the reserved boiling water. Cook for 3 minutes, then drain.
Add broccolini, choy sum/bok choy, and corn to the broth. Simmer 2–3 minutes.
Peel and halve eggs. Arrange noodles in bowls, ladle over broth and vegetables.
Slice chicken, spoon over any pan sauce, and place on top. Garnish with egg halves, spring onions, and sesame seeds. Add chili oil if desired. Serve immediately.