Spicy Korean Steak Ramen | One Pan, under 30 Minutes🌶️🍜🤤

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat while pork is often more affordable.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat offers more fiber, while instant noodles are budget-friendly.

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha provides a similar heat with fewer ingredients.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lighter and can be cost-effective with bouillon.

Slice spring onion and fresh garlic and place them in a mixing bowl.

Add gochujang, soy sauce, rice wine vinegar, ground ginger, sesame oil, and sugar to the bowl.

Mix the marinade well and taste to adjust flavors.

Spoon half of the marinade over the rump steak, ensuring it is fully coated.

Let the steak marinate for a bit to soak up the flavors.

In a small mixing bowl, combine garlic powder, onion powder, black pepper, ground ginger, soy sauce, and chili flakes to make homemade ramen seasoning.

Mix the ramen seasoning together thoroughly.

Heat a pan over medium-high heat and add a splash of oil.

Once the oil is warmed, add the marinated steak and cook until browned and juicy, then set aside to rest.

Sauté sliced shallots in the same pan until soft and flavorful, absorbing the beef juices.

Add uncooked ramen noodles to the pan along with the homemade ramen seasoning and the remaining spicy marinade.

Pour in some water to help cook the noodles, stirring occasionally to prevent sticking.

Cook the noodles for about 6 to 7 minutes until they are cooked through.

Slice the rested steak and prepare to assemble the dish.

Start with a generous helping of cooked noodles in a bowl, layer on the sliced steak, and top with fresh spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens