Seonkyoung Longest's Spicy Cream Chicken Ramen

Ingredients needed 🛒2 servings

• For the broth: 4 to5 lb whole chicken
• For the broth:3 lb chicken feet
• For the broth:1 lb chicken backs
• For the broth:1 cup cheongju
• For the broth:25 cups cold water
• For the tare:1 oz dried kelp
• For the tare: 1 head of garlic, cut in half
• For the tare:2 oz ginger, sliced
• For the tare: 1 large leek, white part only
• For the tare: 4 dried shiitake mushrooms
• For the tare:1 cup cheongju
• For the tare:3 cups cold water
• For the tare: 2 tablespoons coarse sea salt
• For the tare: 2 tablespoons sugar
• For the tare: 4 to 8 tablespoons chili powder, optional
• For the broth: 2 tablespoons chicken powder
• For the tare: 1 teaspoon umami seasoning, optional
• For the meatballs: 2 chicken breasts deboned from the whole chicken (skin removed)
• For the meatballs: 2 tablespoons unsalted butter
• For the meatballs: 1 clove minced garlic
• For the meatballs: 1 teaspoon minced ginger
• For the meatballs: 1 tablespoon cornstarch
• For the meatballs: 1 tablespoon soy sauce
• For the meatballs: 1 tablespoon mirim
• For the meatballs: 2 tablespoons ground toasted sesame seeds
• For the meatballs: 1 egg
• For the meatballs: 1/8 teaspoon black pepper
• For the chashu: meat from 2 chicken leg sections (thigh and drumstick), deboned from the whole chicken, skin-on
• For the chashu: 1/4 teaspoon salt
• For the chashu: 1/8 teaspoon black pepper
• For the bowls:10 oz napa cabbage
• For the bowls: 2 servings ramen noodles,5 oz each fresh or frozen noodles, or 3 oz each dried noodles
• For the bowls: 2 to 4 cloves minced garlic
• For the bowls: 4 large green onions, minced
• For the bowls: 4 tablespoons ground toasted sesame seeds
• For the bowls: 2 ramen eggs
• For the bowls: yuzukosho, optional
• For the bowls: chili oil, optional
• Salted water for blanching the cabbage,as needed
• 1 cup water to add at the end of simmering the broth