Description
A bold and comforting Korean-inspired noodle soup made with tender beef, spicy broth, and chewy ramen noodles.
Ingredients
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12 oz (340 g) beef sirloin or flank steak, thinly sliced
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4 packs Korean-style ramen noodles
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6 cups (1.4 liters) beef broth
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2 tablespoons vegetable oil
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1 medium onion, thinly sliced
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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3 tablespoons gochujang
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 teaspoon sugar
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1 teaspoon red chili flakes
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2 green onions, sliced
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2 cups baby spinach
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2 soft-boiled eggs, halved (optional)
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1 teaspoon sesame seeds (optional)
Instructions
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Heat oil in a pot and brown the beef for 2–3 minutes. Remove and set aside.
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Sauté onion in the same pot until softened.
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Add garlic and ginger and cook briefly.
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Stir in gochujang, soy sauce, sesame oil, sugar, and chili flakes.
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Add beef broth and bring to a boil.
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Cook ramen noodles in the broth until tender.
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Return beef and add spinach, simmering briefly.
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Serve hot with desired toppings.
Notes
Adjust spice level by reducing gochujang or chili flakes. Cook noodles just until tender to maintain the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes