# What You'll Need:
→ Chicken & Marinade
01 - 1 pound chicken thighs or breast, thinly sliced
02 - 2 tablespoons gochujang or chili paste
03 - 2 garlic cloves, minced
04 - 1 tablespoon soy sauce
05 - 1 teaspoon sesame oil
→ Noodles & Broth
06 - 4 packs ramen noodles, seasoning packets discarded
07 - 4 cups chicken broth
08 - 1/2 cup heavy cream or coconut milk
09 - 2 garlic cloves, thinly sliced
→ Garnishes
10 - Sliced green onions
11 - Soft-boiled eggs
12 - Sesame seeds
13 - Chili oil, optional
# Steps to Follow:
01 - Combine sliced chicken with gochujang, minced garlic, soy sauce, and sesame oil. Toss thoroughly and let marinate for 10 minutes.
02 - In a large soup pot over medium heat, sauté thinly sliced garlic until aromatic. Pour in chicken broth and bring to a gentle simmer.
03 - Add ramen noodles to simmering broth and cook until just tender. Stir in heavy cream or coconut milk to create a rich, creamy consistency.
04 - Heat a skillet over high heat. Add the marinated chicken and cook until well-browned and slightly charred on the edges.
05 - Portion noodles and broth into four bowls. Top each with seared chicken, green onions, soft-boiled eggs, sesame seeds, and a drizzle of chili oil if desired. Serve immediately while hot.
