Chicken galbi ramen

• Meat

  • 14 oz Chicken thighs, boneless
  • 2 disks Shin ramen
  • 1 tsp Shin ramen seasonings

• Produce

  • 7 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 tsp Ginger
  • 33 tbsp Green onion
  • 1 tbsp Korean chili flakes/gochu
  • 1 cup Korean seaweed

• Condiments

  • 1 1/2 tsp Honey
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/8 tsp Curry powder
  • 3 1/2 tbsp Korean chili paste/gochujang
  • 1 1/2 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted

• Drinks

  • 2 tbsp Apple juice

• Dairy

  • 3 oz Laughing cow original cheese cubes
  • 1 cup Provolone cheese

• Beer, Wine & Liquor

  • 2 tbsp Sake wine

Found on ladyandpups.com

Description

Ingredients

• 14 oz (400 grams) boneless chicken thighs
• 7 cloves garlic, peeled
• 1 tbsp (15 grams) diced scallion
• 1 tsp (10 grams) ginger
• 3 1/2 tbsp (74 grams) korean chili paste/gochujang
• 2 tbsp (30 grams) sake wine
• 2 tbsp (30 grams) apple juice
• 1 tbsp (15 grams) soy sauce
• 1 tbsp (14 grams) toasted sesame oil
• 1 1/2 tsp (11 grams) honey
• 1 tsp Shin Ramen seasonings
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/8 tsp curry powder
• 1 tbsp Korean chili flakes/gochu, or more if preferred
• 1 1/2 tsp toasted sesame seeds, plus more to sprinkle
• 2 disks (212 grams) Shin Ramen
• 2 cups (100 grams) sliced scallions
• 1 cup (87 grams) shredded provolone cheese
• 2.9 oz (83 grams) The Laughing Cow original cheese cubes, torn in half
• 1 cup crushed Korean seaweed

Directions

• TO MARINATE THE CHICKEN: Peel the skin off of the chicken thighs, then cut into small chunks and set aside. Cut the chicken into small strips, then set aside in a large bowl. In a blender, run garlic, scallion, ginger, gochujang, sake wine, apple juice, soy sauce, toasted sesame oil, honey, Shin Ramen seasoning, garlic powder, black pepper and curry powder until smoothly pureed. Transfer the mixture onto the chickens, then add Korean chili flakes and toasted sesame seeds. Toss until even, and let marinate for at least 2 hours to 4 hours.
• TO COOK: Blanch the Shin Ramen in boiling water until softened but still al dente. Rinse under water to cool off completely, then drain off any excess water. Toss with 1tsp toasted sesame oil to prevent sticking, and set aside.
• Heat a large flat skillet over medium-high heat, and cook the chicken skins. Once you have about 1 tbsp of chicken fat rendered, remove the skin and discard (leaving the fat in the skillet). Add the sliced scallions and marinated chickens (with all the liquid). Continue to cook over medium-high heat, stirring occasionally but not too frequent (to allow more caramelization), until the chicken is cooked through. Add the blanched Shin Ramen and toss until evenly coated in sauce (if you find it a little dry, add a tbsp of water or so). You can now either layer the shredded provolone cheese and The Laughing Cow cheese on top, and melt them under a preheated broiler, or you can simply toss them into the noodle over the stove until melted (which is how it was done in the restaurant).
• Sprinkle the crushed Korean seaweed over the top and sprinkle with toasted sesame seeds. Binge immediately.