Korean Ramen

A bowl of beef noodle soup with an egg and chopsticks.

5 from 3 votes

Simmer chicken broth with garlic, onion, gochujang, miso, and sesame paste for a flavorful base. Toss chewy ramen noodles into this spicy-savory broth and top with perfectly seasoned and pan-seared steak strips, jammy eggs, and green onions. Each complex, comforting spoonful of this homemade Korean ramen will leave you wanting more.

Course Main Course, Soup, Soups and Stews

Cuisine Asian, Korean

Keyword asian noodles, ramen, spicy ramen

Prep Time 10

Cook Time 20

Servings servings

Calories 391kcal

Author Robin Donovan

Ingredients

18 ounces fresh ramen noodles 12 ounces dried ramen noodles or 2 packages instant ramen noodles
8 cups chicken broth
½ pound flank steak or skirt steak sliced into strips about ¼-inch thick
1 teaspoon kosher salt divided
2 teaspoons sesame oil
¼ cup white miso paste
¼ cup gochujang
½ to 1 teaspoon crushed red pepper flakes preferably gochugaru
1 tablespoon Japanese sesame paste
¼ cup water
2 soft-cooked eggs boiled for 6 minutes, halved
1 bunch green onions thinly sliced
Toasted sesame seeds for garnish

Instructions

Cook the noodles according to the package directions.
In a stockpot, heat the broth over medium-high heat until simmering.
Make the seasoning paste by stirring together the miso paste, gochujang, water, and crushed red pepper.
Toss the sliced steak in a bowl with ½ teaspoon of the salt and the sesame oil.
Heat a skillet over medium-high heat. When it’s hot, add the steak and cook, stirring frequently, until it is just cooked but still a little pink in the center.
Into each of 4 serving bowls, put ¼ of the seasoning paste. Divide the noodles between the bowls and ladle the hot broth over the noodles. Arrange steak, an egg half, and the green onions on top. Garnish with toasted sesame seeds and serve immediately.

Nutrition