Ingredients
- Instant Korean Spicy Ramen: 2 packets (including seasoning)
- Beef Sirloin Steak (thinly sliced): 6 oz
- Water or Beef Stock: 4 cups
- Gochujang (Korean chili paste): 1 Tbsp
- Soy Sauce: 2 Tbsp (for beef marinade)
- Large Eggs: 2
- Garlic (minced): 1 tsp
- Green Onions (sliced): 1/4 cup
Instructions
- Step 1: Combine the thinly sliced beef steak with the soy sauce and minced garlic. Allow the steak to marinate for 10 minutes. Heat a grill or skillet to high heat and sear the steak for 2-3 minutes per side until cooked to your preferred temperature. Slice thinly and set aside.
- Step 2: In a medium pot, bring 4 cups of water or stock to a rolling boil. Stir in the contents of the ramen seasoning packets, the dried vegetable flakes, and the 1 tablespoon of Gochujang until fully dissolved.
- Step 3: Add the ramen noodles to the boiling broth. Cook the noodles according to package directions (usually 3-4 minutes). In the final minute of cooking, gently crack the two eggs directly into the boiling broth to poach them until the whites are set and the yolks are slightly runny.
- Step 4: Divide the cooked noodles and the spicy broth evenly into two serving bowls, ensuring one poached egg is included in each bowl.
- Step 5: Top each bowl immediately with the thin slices of grilled beef and a generous garnish of sliced green onions. Serve the Spicy Korean Ramen with Grilled Beef immediately while hot.
Notes
- To store, keep the ramen broth separate from the noodles and beef; this prevents the noodles from bloating and soaking up all the liquid, allowing refrigeration for up to 2 days.
- For best results when reheating, gently warm the broth on the stovetop and flash-dunk the pre-cooked noodles for 30 seconds before serving, ensuring you add the pre-cooked beef slices only right before eating.
- Elevate the bowl further by pairing it with a side of crunchy, fermented kimchi or a sprinkle of toasted sesame seeds just before serving for added texture and aroma.
- For a dramatically richer broth base, always use quality beef stock instead of water when preparing the broth, as this perfectly complements the savory marinade on the grilled steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American