Ingredients
- Shin Ramyun Noodles: 1 package
- Ribeye Steak: 4 oz
- Gochujang (Korean Chili Paste): 1 tablespoon
- Soy Sauce: 1 tablespoon
- Heavy Cream: 2 tablespoons
- Garlic, minced: 2 cloves
- Sesame Oil: 1 teaspoon
- Green Onion, chopped: 1/4 cup
Instructions
- Step 1: Marinate the ribeye steak with soy sauce, minced garlic, and sesame oil for at least 15 minutes. Grill the steak to your desired doneness (medium-rare to medium recommended). Let it rest for a few minutes, then slice thinly.
- Step 2: Cook the Shin Ramyun noodles according to package instructions, but use slightly less water (about 1 3/4 cups instead of 2).
- Step 3: While the noodles are cooking, in a small bowl, mix the Gochujang and heavy cream together to create the creamy spicy sauce.
- Step 4: Once the noodles are cooked, drain most of the water, leaving about 2-3 tablespoons in the pot.
- Step 5: Add the creamy Gochujang sauce to the noodles and mix well to coat.
- Step 6: Transfer the ramen to a bowl, top with the sliced grilled steak and chopped green onions. Serve immediately.
Notes
- Store leftover ramen and steak separately in airtight containers in the refrigerator for best texture.
- Reheat the noodles in a pan with a splash of water or broth and the steak gently in a separate pan to avoid overcooking.
- Garnish with a soft-boiled egg and a sprinkle of toasted sesame seeds for extra richness and flavor.
- For a deeper flavor, try searing the steak in the same pot you cook the noodles in after removing the noodles to pick up the residual flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American