Скачать или смотреть Easy Korean Ramen Bowl Recipe | Spicy & Flavorful Homemade Ramen | Amrita Raichand

This isn’t just a ramen bowl… it’s comfort, spice, and Thoda Aur Magic in one steamy bite 🍜✨
Bold flavors, a rich broth, soft noodles, and toppings that bring the whole thing to life.
Whether you're a late-night noodle lover or just craving something cozy and fiery, this one’s for you 😋
Want the recipe for this crunchy homemade Kimchi?!
Check out the full recipe for Kimchi on my Instagram page- @amritaraichand

KOREAN-INSPIRED CHICKEN BULGOGI NOODLE BOWL

For the Bulgogi Sauce-

Ingredients:
*  Apple (peeled and grated, juices included)- 1 
Gochujang paste (Korean chili paste) or a mix of Sriracha & tomato paste - 1 tbsp 
sesame oil- 1 tbsp 
Brown sugar- 1 tbsp 
Light soy sauce- 1 tbsp 
Ginger(grated)- 1 tbsp 
Garlic cloves (grated)- 3-4 
For the Toppings
1 cup boiled noodles 
Green onions - sliced 
Sesame seeds- 2 tsp 
Kimchi- 1/4 th cup 
Pickled ginger- 1 tbsp 
1 cup Korean carrot salad 
1 cup finely Sliced cucumber

Method:
1. In a bowl, whisk together the grated apple, gochujang, sesame oil, brown sugar, soy sauce, ginger, and garlic.
2. Add chicken slices to it and let it marinate
3. Heat oil in a pan and add the marinated chicken along with the sauces.  Cook till browned and cooked through.
5. Serve over the noodles and top with green onions, sesame seeds, kimchi, pickled ginger, Korean carrot salad and cucumbers.
Zesty & crunchy Korean carrot salad, or Morkovcha-

2 medium to large carrots (peeled)

For the marinade-
Himalayan rock salt to taste 
1 tsp raw sugar
A dash of cayenne pepper or chili powder 
1/2 Tsp coriander powder 1 tbsp rice vinegar( or regular vinegar) 

For the sizzling oil-
1 tbsp olive oil( or any oil) 
2 cloves garlic finely diced or minced

Method:
Peel and julienne the carrots and place in a bowl. 
Sprinkle with salt, sugar, coriander powder, and cayenne.
Toss to combine and let sit for 5 minutes.
Add vinegar to the softened carrots and mix until the sugar dissolves.
In a small saucepan, heat olive oil over medium-low heat. Add minced garlic and sauté until fragrant and just beginning to turn golden, about 30 seconds. Be cautious not to let the garlic burn, as it can become bitter.
Carefully pour the hot garlic oil over the carrot mixture. Toss until the carrots are well coated.
For the best taste, cover the bowl and let the salad marinate in the refrigerator for at least 2 hours, allowing the flavors.
Quick Kimchi (No Fermentation Required) Great in rice bowls, wraps, or ramen.
(Tastes close to real kimchi but can be eaten in a few hours!)

Ingredients:
• 1 small napa cabbage (or regular cabbage if unavailable)
• 1 tbsp salt
• 1 tbsp sugar
• 1/2 carrot, julienned
• 1 spring onion, chopped
1 tbsp grated apple 
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder (or Korean gochugaru if available)
• 1 tbsp vinegar
• 1 tsp soy sauce

Method:
    1. Cut the cabbage into bite-sized pieces. Toss with salt and set aside for 30 minutes. Squeeze out excess water.
    2. In a bowl, mix chili powder, sugar, vinegar, soy sauce, and ginger-garlic paste.
    3. Add cabbage, carrot, grated apple and spring onion to the paste. Toss well.
    4. Let it sit in a closed container at room temperature for 2–3 hours before refrigerating.
    5. Use within 5–7 days.

Quick Pickled Ginger (Gari-style)

Ingredients:
• 100g fresh ginger (young ginger ideally)
• 1/4 tsp salt
• 1/2 cup white vinegar (or apple cider vinegar)
• 2 tbsp sugar
• Optional: few drops of beet juice or a slice of beet for that classic pink hue
Method 
1. Use a spoon to peel ginger. Slice super thinly (use a sharp knife or mandoline).
2. Toss the slices with salt and let sit for 20 minutes. Rinse and squeeze out water.
3. Heat vinegar + sugar in a pan until sugar dissolves. Let it cool slightly.
4. Place the ginger in a clean jar. Pour warm vinegar mix over it.
    5. Add a slice of beet for 30 minutes, it gives a natural pink color just like in Japanese restaurants.
6. Let it sit for 1 hour (minimum). Best after 24 hours in the fridge. Stays fresh for 1–2 weeks.
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