Ingredients
Sauce Base
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1 tbsp sesame oil
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1 tbsp neutral oil
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4 garlic cloves, minced
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1 tbsp grated ginger
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2 tbsp gochujang (Korean chili paste)
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1 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp honey or brown sugar
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1 cup chicken or vegetable broth
Add‑Ins
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1 cup sliced mushrooms
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1 cup shredded cabbage or bok choy
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1–2 ramen noodle bricks (fresh or instant)
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1 tbsp butter (for the final gloss)
Toppings
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Soft‑boiled egg
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Sliced green onions
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Toasted sesame seeds
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Kimchi
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Nori strips
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Chili crisp (optional)
Instructions
1. Heat the Skillet
Place your Platinum Large Gourmet Skillet over medium heat. Add sesame oil + neutral oil.
2. Bloom the Aromatics
Add garlic and ginger. Sauté 30–45 seconds until fragrant (don’t brown).
3. Build the Korean Sauce
Stir in gochujang, soy sauce, rice vinegar, and honey. Let it sizzle and thicken slightly.
4. Add Broth & Veggies
Pour in the broth. Add mushrooms and cabbage/bok choy. Simmer 3–4 minutes until veggies soften.
5. Cook the Ramen
Add ramen bricks directly into the skillet. Let them soften, then gently pull apart with tongs. Simmer until the broth reduces into a glossy sauce.
6. Finish With Butter
Turn off the heat. Stir in 1 tbsp butter for a silky, restaurant‑style finish.
7. Serve
Top with soft‑boiled egg, green onions, sesame seeds, kimchi, and nori.
