Description
A cozy and satisfying bowl of Korean Spicy Ramen with tender beef, rich broth, and bold flavors that comes together in under 30 minutes.
Ingredients
Beef and Noodles
- 8-10 oz thinly sliced chuck, skirt steak, or ribeye (Use your preferred cut)
- 2 servings ramen noodles (Fresh or instant, skip seasoning packet if making broth)
Aromatics and Sauces
- 2 cloves garlic (minced)
- 1 thumb ginger (grated)
- 1 tbsp gochujang (fermented chili paste)
- 1-2 tsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce (low sodium preferred)
- 1 tsp rice vinegar (or mirin)
- 1 tbsp sesame oil (for flavor)
Broth
- 4 cups beef or chicken stock (low sodium)
Toppings
- 2 pcs soft-boiled eggs (for serving)
- 1 cup bok choy, mushrooms, or spinach (quick-cooking greens)
- to taste scallions (for garnish)
- to taste sesame seeds (for garnish)
Instructions
Preparation
- Freeze the steak for 15 minutes to make slicing easier.
- Toss sliced beef with a pinch of salt, soy sauce, and sesame oil. Set aside.
Building the Broth
- Warm neutral oil in a pot.
- Add minced garlic and grated ginger, cooking until fragrant.
- Stir in gochujang and gochugaru, cooking briefly to bloom flavors.
- Add broth, soy sauce, and rice vinegar, then simmer for 8 to 10 minutes.
Cooking the Beef and Noodles
- Place the beef into the simmering broth, cooking until tender, about 1 to 2 minutes.
- In a separate pot, boil ramen noodles according to package directions, then drain and divide into bowls.
Assembly
- Ladle the spicy broth and beef over the noodles.
- Top with soft-boiled eggs, scallions, and sesame seeds.
Notes
Store leftover noodles and broth separately to prevent the noodles from becoming mushy. The broth can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: asian, Korean