• Alaina Hinkle


Updated: Nov 30, 2019

Who did not live off Ramen in college at one point or another?? Well this right here ladies & gents, is my upgraded Ramen bowl & holy moly YES. It is so comforting... I made it this week after a hard day & just needing some warmth ya know?? lol

However, in all seriousness this did hit the spot, was perfect for making my hard day better & the meat for this is MY FAVORITE right now & my family says they could just eat it all... but really why not it is that yum. I used in my KOREAN BBQ CHIX bowl on the blog & added it here. Check out the details below!


3 Servings (with a little extra meat... I then saved it for lunches!)

2 bunches of Boy Choy

12 Chicken Thighs

2 tbsp butter

2 tbsp sesame seed oil

1 jar of Seoul Authentic Bulgogi Sauce-- Korean BBQ Marinade (( I have heard that some Korean BBQ marinades have been horrible that people have tried-- this one is 100% full proof for this recipe-- I cannot attest for any other kind you'd buy from the store!))

1 tbsp minced fresh ginger

1/2 tsp garlic powder

1/2 tsp onion powder

dash of Cayenne Pepper

1 box of Organic Ramen Noodles ( use 3 of the packages)

2 32 oz containers of Chicken Stock

10 baby Bella mushrooms

3 eggs

EBB seasoning


1. In your Insta pot place your egg insert into the Insta pot & place 3 eggs, on in each hole. Pour 1 cup water into the Insta pot & cook on HIGH PRESSURE for 4 minutes & then naturally release for 4 minutes. Then quick release & place eggs directly into an ice bath. This cooks the eggs for the perfect soft boil for these Ramen bowls!

2. In large stock bot, add chicken stock, onion powder, garlic powder, dash cayenne, sliced Bella mushrooms & bring to a roaring boil. Then add in the 3 packets of Ramen noodles. Let it cook on a boil for 4 minutes then turn it to a simmer for 2 minutes & then on low while you cook the rest

3. Now rinse out the Insta pot, dry clean. Then place all the chicken thighs at the bottom of the Insta pot insert. They will not overlap too much, just snug them in tight next to each other. Then in a medium microwavable bowl add the 2 tbsp butter & microwave in 30 second increments until all the way melted. Then add in the bottle of Bulgogi sauce & sesame seed oil & whisk together until no oil separation is present-- throughly combined. The pour sauce all over the chicken thighs & spread evenly on top with spatula. Then on HIGH PRESSURE cook for 15 minutes & then quick release. Shred the chicken fully & then hit sauté. Stir the chicken until almost all the liquid is absorbed & starts to get thicker. Then turn off.

4. In a large bowl add in 3 bok chow leaves at the bottom. Pour the noodle, stock & mushroom mix on top. Then minced up ginger on top & then the chicken! Next peel egg & cut in half, then sprinkle with EBB. Then BAM! Seriously..... amazing!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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