Description
A delicious ramen recipe with ribeye steak and a spicy kick.
Ingredients
Scale
- 300g ribeye or sirloin steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 2 garlic cloves, minced
- 1/2 tsp ground black pepper
- 2 packs instant ramen noodles (seasoning packets discarded)
- 2 cups chicken or beef broth
- 1 tbsp gochugaru
- 1 tsp rice vinegar
- Salt to taste
- 3 tbsp mayonnaise (Kewpie preferred)
- 2 large eggs, soft-boiled or fried (optional topping)
- 1 green onion, thinly sliced (optional topping)
- 1/2 sheet roasted seaweed (nori), cut into strips (optional topping)
- 1/2 tbsp toasted sesame seeds (optional topping)
Instructions
- In a bowl, mix together the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper to create a marinade.
- Add the sliced ribeye or sirloin steak to the marinade and let it sit for at least 15 minutes.
- Cook the instant ramen noodles according to package instructions, then discard the seasoning packets.
- In a pot, bring the chicken or beef broth to a simmer.
- Add the marinated steak and gochugaru to the broth, cooking until the steak is cooked through.
- Stir in the rice vinegar and salt to taste.
- Serve the ramen noodles in bowls with the broth and steak on top.
- Top with mayonnaise, soft-boiled eggs, green onions, nori strips, and toasted sesame seeds as desired.
Notes
- Feel free to adjust the spice level by adding more or less gochujang and gochugaru.
- For a vegetarian option, substitute steak with tofu and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg