Spicy Korean Ramen with Sticky Gochujang Wings & Jammy Eggs

Ingredients (21)

• ·pack Korean instant ramen
• ·tablespoon chili oil
• ·teaspoon soy sauce
• ·teaspoon sesame oil
• ·teaspoon sugar
• ·small red bell pepper
• ·green chili
• ·tablespoon fried garlic or crispy onions
• ·chicken wings
• ·salt
• ·pepper
• ·tablespoon cornstarch
• ·tablespoons gochujang
• ·tablespoon honey
• ·tablespoon soy sauce
• ·tablespoon rice vinegar or lemon juice
• ·garlic cloves
• ·teaspoon sesame seeds
• ·large eggs
• ·chili flakes
• ·chopped parsley

1. 1

   Prepare the wings: Season chicken wings with salt, pepper, and coat with cornstarch. Air fry or bake at 400°F (200°C) for 25 minutes or until crispy.

2. 2

   Make gochujang glaze: In a pan, combine gochujang, honey, soy sauce, vinegar, and garlic. Simmer for 2–3 minutes. Toss cooked wings in the glaze until fully coated and sticky. Garnish with sesame seeds.

3. 3

   Jammy eggs: Boil eggs for exactly 6½ minutes. Transfer to ice bath, peel, and set aside.

4. 4

   Cook ramen: Boil ramen noodles until just cooked. Drain and toss with chili oil, soy sauce, sesame oil, sugar, red pepper, green chili, and crispy onions.

5. 5

   Assemble: Place noodles in a bowl, arrange glazed wings and halved jammy eggs on top. Sprinkle eggs with chili flakes and parsley. Serve hot!