Description
A delicious and hearty ramen dish topped with tender ribeye or sirloin steak.
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, combine the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper.
- Add the sliced steak to the marinade and let it sit for at least 15 minutes.
- Meanwhile, cook the instant ramen noodles according to package instructions and set aside.
- In a pot, combine the chicken or beef broth, gochugaru, and rice vinegar. Bring to a simmer.
- Add the marinated beef to the broth and cook until the beef is cooked through.
- To serve, place the cooked noodles in a bowl, pour the broth and beef over the noodles, and top with mayonnaise, soft-boiled eggs, green onions, seaweed, and sesame seeds.
Notes
- For best flavor, use Kewpie mayonnaise for a creamier texture.
- Adjust the spice level by adding more gochujang or gochugaru as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 250mg