Korean Ramen Beef
Korean Ramen Beef transforms humble instant ramen into a restaurant-quality meal that's ready in under 30 minutes. This recipe builds incredible depth quickly through smart layering of ingredients, resulting in tender beef mingling with chewy ramen noodles in a savory, umami-rich broth.
Ingredients
- 1 pound thinly sliced beef sirloi
- 4 packages instant ramen noodles (discard seasoning packets)
- 6 cups beef broth
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 stalks green onions, chopped
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
Instructions
- Slice beef against the grain into thin strips, roughly ¼-inch thick.
- Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add sliced beef and cook for 2-3 minutes until just browned but still slightly pink inside. Remove beef and set aside.
- In the same pot, add remaining tablespoon of oil. Sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Whisk together gochujang, soy sauce, brown sugar, and sesame oil in a small bowl. Pour this mixture into the pot and cook for another minute.
- Add beef broth and bring to a rolling boil. Once boiling, add ramen noodles and cook according to package directions, typically 2-3 minutes.
- Return cooked beef to the pot and simmer for 2 minutes to heat through. Taste and adjust seasoning.
- In the final minute, crack eggs directly into the simmering broth. Cover and cook for 2-3 minutes for soft-poached eggs.
- Ladle Korean Ramen Beef into serving bowls, ensuring each bowl gets an egg and plenty of beef. Garnish with chopped green onions and sesame seeds.
Notes
Store leftovers in the refrigerator for up to three days. Reheat gently over medium-low heat, adding a splash of broth or water if needed.