Flavorful Ramen Duo: Chicken Katsu Gochujang & Taiwanese Chicken

If you’re a fan of ramen, you’re in for a treat. This blog introduces two incredible ramen dishes that will take your taste buds on a journey—from the crispy, rich Chicken Katsu Gochujang Ramen to the savory and aromatic Taiwanese Chicken Ramen. Both bowls are packed with flavor, texture, and nutrients, making them perfect for cozy dinners or impressing guests. The first features a deliciously crispy chicken katsu with a spicy gochujang kick, while the second highlights tender chicken in a fragrant broth with vibrant vegetables.

Chicken Katsu Gochujang Ramen

This ramen is a mouthwatering fusion of crispy chicken katsu and a fiery gochujang sauce, balanced with fresh vegetables and hearty noodles. It’s a comforting, spicy delight for ramen lovers.

Ingredients

• 1 packet ramen noodles

• 1 chicken breast (for katsu), breaded and fried

• 1 boiled egg, halved

• 1 cup bok choy, chopped

• ½ cup carrot, julienned

• ½ cup cabbage, shredded

• 1 spring onion, sliced

• 2 tbsp fried garlic

• 2 tbsp gochujang sauce (Korean chili paste)

• Soy sauce to taste

• 1 tsp sesame oil (optional)

Instructions

Step 1: Prepare the Chicken Katsu

• Marinate the chicken breast with a pinch of salt and pepper. Coat it in flour, dip in beaten egg, and coat with panko breadcrumbs.

• Fry in oil until golden brown and crispy. Slice into strips and set aside.

Step 2: Cook the Ramen Noodles

• Boil water and cook the ramen noodles according to package instructions. Drain and set aside, saving some of the broth for the soup base.

Step 3: Prepare the Vegetables

• In a pan, sauté bok choy, carrot, and cabbage with a bit of sesame oil for 2-3 minutes until tender but still crisp. Set aside.

Step 4: Make the Soup Base

• In a saucepan, heat a small amount of oil and add 2 tbsp of gochujang sauce. Stir in a bit of water or reserved ramen broth to form the soup base. Add soy sauce to taste. Simmer for 5 minutes.

Step 5: Assemble the Ramen Bowl

• Place cooked ramen noodles in a bowl. Pour the soup base over the noodles.

• Top with sautéed vegetables, chicken katsu slices, a boiled egg half, fried garlic, and spring onion.

• Garnish with extra gochujang sauce and sesame seeds, if desired.

Taiwanese Chicken Ramen

A savory ramen featuring tender chicken in a rich broth with an array of fresh veggies. This dish has a more subtle, yet equally flavorful profile, making it a comforting choice for any ramen fan.

Ingredients

• 1 packet ramen noodles

• 1 chicken breast, cooked and shredded

• 1 boiled egg, halved

• ½ cup cabbage, shredded

• ¼ cup onion, sliced

• ½ cup carrot, julienned

• ¼ cup mushrooms, sliced

• 1 bell pepper, sliced

• 1 tbsp chili paste (adjust to taste)

• 1 tsp corn flour (optional, for thickening)

• Soy sauce to taste

• 1 tsp sesame oil

Instructions

Step 1: Cook the Chicken

• Cook the chicken breast by boiling or pan-searing until fully cooked. Shred it into bite-sized pieces.

Step 2: Prepare the Soup Base

• In a pot, heat 1 tsp sesame oil and sauté the onions, bell peppers, mushrooms, and carrots until tender.

• Add chili paste and soy sauce. Pour in water (or chicken broth) and bring to a simmer for 5–7 minutes.

• If you'd like a thicker broth, dissolve 1 tsp corn flour in a bit of water and stir it into the broth to thicken.

Step 3: Cook the Ramen Noodles

• Cook the ramen noodles in boiling water according to package directions, then drain and set aside.

Step 4: Assemble the Ramen Bowl

• Add the cooked ramen noodles to a bowl.

• Pour the soup base with vegetables over the noodles.

• Top with shredded chicken, a boiled egg half, and extra chili paste if desired.

• Garnish with green onions or cilantro.

Tips & Variations

For Chicken Katsu Gochujang Ramen:

• Make it spicier: Add more gochujang or some fresh chopped chilies for extra heat.

• Vegetarian option: Use tofu or tempeh instead of chicken katsu. Pan-fry the tofu to get a crispy texture similar to the chicken.

• Noodle variation: You can swap ramen noodles with soba or udon for a different texture.

For Taiwanese Chicken Ramen:

• Add more vegetables: Feel free to add more veggies like spinach, bok choy, or zucchini to the broth for extra nutrients.

• For extra flavor: Try adding a dash of fish sauce or miso paste for a deeper umami flavor in the broth.

• Spicy twist: Increase the amount of chili paste or top with chili oil for more heat.

Nutrition Comparison

Here’s a nutritional breakdown of both ramen dishes for comparison:

Both Chicken Katsu Gochujang Ramen and Taiwanese Chicken Ramen offer rich, flavorful experiences, each with its unique profile of heat and savory satisfaction. With tips and variations in mind, these bowls can easily be customized to suit your preferences or dietary needs.