Main ingredients 🥩
gomtang ramenchicken meatgreen oniondoenjangsoybean sproutsoniongarlic
Solo Cooking God's Chicken Thigh Sari Gomtang Noodles
A rich, deep-flavored premium sari gomtang noodles made by simmering grilled chicken thighs and green onions with doenjang and garlic for added depth.
🙋 Recommended for
- ⭐ Those who want to elevate ordinary instant ramen into a gourmet or premium ramen-style dish
- ⭐ People who enjoy hearty, rich meat-based noodle soups like tonkotsu ramen
- ⭐ Students seeking maximum satisfaction and nutrition with minimal effort in preparation
Ingredients needed 🛒1 servings
- gomtang ramen 1 pack
- chicken (thigh or preferred cut) as needed
- green onion 1 stalk
- vegetable oil generously
- salt 1-2 pinches
- water 3 cups (paper cup)
- doenjang 0.5 tablespoon
- minced garlic 0.5 tablespoon
- soybean sprouts or onion as needed
- pepper a pinch
Recipe 🍳
- Score the chicken surface deeply to allow heat to penetrate quickly and ensure even seasoning.
- Cut the green onion in half lengthwise, then slice into large, uniform pieces.
- Heat vegetable oil generously in a pan, then add the scored chicken and sliced green onion.
- Sprinkle salt 1–2 pinches on the chicken’s top side for light seasoning, then flip and sear evenly until golden brown.
- Once the chicken’s surface no longer shows moisture and the green onion turns dark and charred, pour in 3 cups of water.
- Add half a tablespoon of traditional doenjang, half a tablespoon of minced garlic, and one pack of ramen powder soup, mixing well.
- Stir occasionally and simmer over medium heat until the chicken is fully cooked through.
- When the chicken is done, add the ramen noodles and crisp soybean sprouts (or sliced onion), then boil once more until the noodles are perfectly cooked.
- First place noodles, vegetables, and broth into a bowl, arrange the grilled chicken neatly on top, then sprinkle ramen croutons and pepper to finish.
- Score the chicken and slice the green onion large; sear in a greased pan with salt until golden brown.
- Once chicken is partially cooked, add water, doenjang, minced garlic, and ramen powder soup, then simmer until chicken is fully cooked.
- Add noodles and soybean sprouts, cook through, then serve in a bowl and finish with croutons and pepper.
Cooking tips 💡
- Any chicken cut can be used, but for best visual appeal and tender texture, recommend using whole chicken thigh meat.
- If the broth becomes too concentrated or salty after prolonged simmering, adjust saltiness by adding a small amount of warm water to taste.
- Adding generous amounts of soybean sprouts or sliced onion at the end helps balance the richness of the meat broth, preventing it from feeling heavy.
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