Korean Style Duck Ramen

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  • - 2 duck breasts.
  • - 50ml Rebel Chilli Korean Sauce for marinating and 1tbsp for soup.
  • - 1tsp fish sauce.
  • - 1tsp rice vinegar.
  • - 200g ramen noodles.
  • - 400ml chicken stock.
  • - 50g mushrooms, sliced.
  • - 50g pak choi.
  • - 1 stalk of spring onion, finely chopped, to garnish.
  • - 1 red chilli, finely chopped, to garnish.
  • - Sesame seeds, to garnish.  

This is a really hearty meal.

Serves: 2 | Prep Time: 30 minutes | Difficulty: Easy.


  1. In a bowl, pour the Korean sauce over the duck breasts and rub it in making sure they are fully coated. Leave in the fridge for 1 hour but preferably overnight.

  2. Roast the duck breasts in a preheated oven at 180C for 20 minutes until tender. Set aside to rest.

  3. In the meantime, cook the ramen noodles according to instructions on the packet, drain and set aside.

  4. Heat the chicken stock on a low heat adding the Korean sauce, fish sauce and rice vinegar. Add the cooked noodles.

  5. In a pan, saute the mushrooms and pak choi for 3 minutes.

  6. Assemble: Pour the soup with noodles into 2 bowls. Slice the duck breasts and place on top. Add the mushrooms and pak choi.

  7. Sprinkle with sesame seeds. Garnish with spring onions and chillies.

  8. Shop Korean Bbq

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