Gochujang Ramen
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.
Ingredients
- 18 ounces ramen noodles or 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
- 1 teaspoon red pepper flakes crushed (preferably gochugaru)
- 1 tablespoon Japanese sesame paste
- ¼ cup water
- 2 pieces eggs soft-cooked, (boiled for 6 minutes), halved
- 1 bunch green onions thinly sliced
Instructions
- Cook the noodles according to the package directions.
- 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
Calories: 746kcalCarbohydrates: 95gProtein: 32gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 5626mgPotassium: 637mgFiber: 4gSugar: 7gVitamin A: 284IUVitamin C: 4mgCalcium: 93mgIron: 7mg
Tried this recipe?Let us know how it was!