Sung Si-kyung's Chicken Ramyeon

• 300g chicken meat (chicken thigh)
• 1 pack ramyeon noodles
• 1 sheet kelp
• 1 large green onion
• 2 cloves garlic
• 50ml cooking wine
• 2 tbsp jin soy sauce
• 1 tbsp sesame oil
• a pinch of whole sesame seeds

Recipe 🍳

Cooking tips 💡

• Boiling the chicken over high heat will make it tough, so maintain a low heat just below boiling to keep the chicken tender.
• Cooking wine can be quite sweet, so you may reduce the amount slightly according to taste and adjust the seasoning with fermented anchovy sauce or salt if needed.
• Cooking the ramyeon noodles separately rather than directly in the broth helps preserve the clean, deep flavor of the broth.

Recommended for 🙋

• ⭐Those who want to enjoy a deeply flavored noodle soup made with care, instead of instant ramyeon.
• ⭐Those who prefer the combination of tender chicken and clean broth.