Nashville Hot Korean Ramen Bowl On The Blackstone
When it comes to food, I love two things: bold flavors and cooking on the Blackstone. So, when Blackstone announced their Great Griddle Off and I saw the Fusion Category, I was knew this was the entry I HAD to try. My granddaughter, who is an 11-year-old foodie with a sophisticated palate, suggested I combine Nashville Hot Chicken with something Korean. I thought it was a genius idea…I would take the crispy, fiery kick of Nashville hot chicken and pair it with the comforting, slurp-worthy goodness of Korean ramen? The result: my Nashville Hot Korean Ramen Bowl, an official entry that brings the South and Seoul together in one steaming, spicy masterpiece.
Why This Fusion Works
Nashville hot chicken brings a crispy, fiery crust and juicy bite that just begs for something to balance it out. Intro… Korean ramen: springy noodles, shishito peppers, green onions, bok choy, soft-boiled eggs and a little Kewpie mayo drizzle. Combined, they make a dish that hits every note—spicy, savory, tangy, crunchy, and just the right amount of creamy.
And yes, it’s all cooked on the Blackstone.
Nashville Hot Korean Ramen Bowl
Ingredients
Chicken
- 2 boneless skin-on chicken thighs
- 1 cup buttermilk
- 1 egg
- ½ cup flour
- ½ cup cornstarch
- 1½ –2 tbsp Spiceology Nashville Hot Chicken seasoning mixed into flour/cornstarch
- Oil for shallow frying
Nashville-Gochujang Oil
- ½ cup hot frying oil reserved after cooking chicken
- 2 tbsp gochujang
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp Spiceology Nashville Hot Chicken seasoning
Ramen Base
- 2 packs ramen noodles discard seasoning packets
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Veggies & Garnish
- 4 baby bok choy halves blanched one minute
- 6 shishito peppers
- 2 –3 green onions
- 2 soft-boiled eggs
- Sesame seeds optional drizzle of Kewpie mayo
Instructions
Prep and Heat
- Preheat Blackstone with one side on high (for frying) and one side on medium (for noodles + veg).
- Place a cast iron skillet or foil pan on the hot side with ½” oil.
Fry Chicken
- Mix flour, cornstarch, and Nashville seasoning.
- Mix buttermilk and egg.
- Dip chicken into buttermilk/egg mixture and then dredge in flour until fully coated.
- Fry 10-12 minutes per side until golden, crispy, and internal temp hits 165°F.
- Drain on a rack (the Blackstone warming rack works great).
Nashville-Gochujang Oil
- Carefully pour ½ cup of the hot frying oil into a heatproof bowl.
- Whisk in gochujang, brown sugar, garlic powder, and more Nashville seasoning until smooth.
- Brush or toss the fried chicken in this sauce until glossy. Slice on a bias.
Char Veggies
- On the medium side of the griddle, sear bok choy cut-side down for 1–2 minutes.
- Blister shishito peppers until blackened and softened.
- Grill green onions until lightly charred.
Ramen Noodles
- Parboil ramen noodles until just shy of al dente, then drain.
- Toss on the Blackstone with sesame oil and soy sauce.
- Let crisp slightly.
Assemble Bowls
- Place the ramen in a bowl or shallow dish.
- Add sliced Nashville Hot chicken on top.
- Add charred bok choy, shishitos, and green onions.
- Add egg halves
- Garnish with sesame seeds and optional drizzle of Kewpie mayo.
Notes
Final Thoughts
This dish is all about balance: crispy meets slurpy, hot meets cool, Southern comfort meets Korean street food. Cooking it on the Blackstone adds that signature sizzle that ties it all together.
So here it is—my official Fusion Category entry for the Blackstone Great Griddle Off. Nashville heat + Korean street. All fire, all flavor.
