Make creamy Rosé Buldak jjimdak in one pan with chicken thighs, milk, and cheddar cheese. This 15-minute chicken and ramen recipe serves two.
Total Time:15
Yield:2 servings
Ingredients
Main Ingredients
1 package Rosé Buldak ramen
300g skin-on chicken thigh
350ml milk
3 tbsp olive oil
½ tbsp minced garlic
½ tbsp chicken bouillon powder
½ onion
1 Korean green onion (daepa)
2 slices cheddar cheese
Optional Ingredients
A little peperoncino, for extra heat
Instructions
Heat the olive oil in a pan. Add the chicken thigh, skin-side down, and cook.
While the chicken cooks, thinly slice the onion and cut the green onion into bite-sized pieces.
Once the chicken is partially cooked, cut it into bite-sized pieces with kitchen scissors and add the onion, green onion, and minced garlic. Cook until the onion turns translucent and the green onion softens slightly.
Pour in the milk and heat until it starts bubbling.
Add the noodles, Rosé Buldak sauce, and chicken bouillon powder. Cook for about 2 minutes, then add the cheddar slices and cook for about 3 more minutes, until the chicken is fully cooked.
Chicken check: Cut into the chicken with kitchen scissors to check the inside. It may still be slightly pink at step 3, as it will continue cooking with the noodles.
Substitution: Use 1 package original Buldak ramen + 10g butter instead of Rosé Buldak ramen. Add the butter with the noodles and sauce, and let it melt.
Extra heat: Crush a little peperoncino into the pan when adding the noodles and sauce.
