Spicy Beef Ramen Soft Egg (Print Version)
Tender beef in spicy broth with noodles and soft boiled egg, ideal for comforting meals.
# What You'll Need:
→ Beef
01 - 10 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1/2 tsp freshly ground black pepper
→ Broth
05 - 1 tbsp vegetable oil
06 - 4 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp gochujang or Sriracha
09 - 1 tbsp miso paste
10 - 1 tbsp soy sauce
11 - 1 tbsp mirin
12 - 1 tbsp rice vinegar
13 - 4 cups beef or chicken stock
14 - 2 cups water
→ Noodles
15 - 10 oz fresh ramen noodles or dried
→ Toppings
16 - 4 large eggs
17 - 3.5 oz baby spinach or bok choy
18 - 1 carrot, julienned
19 - 2 scallions, thinly sliced
20 - 1 red chili, sliced (optional)
21 - 1 tbsp toasted sesame seeds
22 - Nori sheets, cut into strips (optional)
# How-To Steps:
01 - Combine the sliced beef with soy sauce, sesame oil, and black pepper in a bowl. Set aside to marinate.
02 - Bring a saucepan of water to a boil. Add eggs gently and boil for 6 to 7 minutes. Transfer eggs to an ice bath, cool, peel, and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger for one minute until fragrant. Stir in gochujang, miso paste, soy sauce, mirin, and rice vinegar, cooking for 1 to 2 minutes. Add stock and water, bring to a simmer and cook gently for 10 minutes.
04 - Heat a skillet over high heat and sear marinated beef slices for 2 to 3 minutes until just cooked. Remove and set aside.
05 - Prepare ramen noodles according to package instructions, drain, and divide into four serving bowls.
06 - Add spinach or bok choy to the simmering broth and blanch for 1 to 2 minutes until wilted, then remove with tongs.
07 - Ladle hot broth over noodles in each bowl. Top with seared beef, blanched greens, julienned carrot, and halved soft boiled egg. Garnish with scallions, chili slices, toasted sesame seeds, and nori strips if desired.
# Expert Tips:
01 -
- The spice builds gently rather than attacking your palate, leaving you craving another spoonful.
- It tastes like you spent hours tending a pot, but comes together in under an hour.
- That runny egg yolk mixing into the broth is honestly one of life's small luxuries.
02 -
- The broth temperature matters more than you'd think; if it cools while you're plating, all your components cool with it, and warm ramen tastes wrong.
- Never skip the ice bath for the eggs, or they'll keep cooking and lose that liquid yolk center you're after.
- A pinch more gochujang than you think you need makes the spice bloom better than a tiny cautious amount that disappears into the background.
03 -
- Prep all your ingredients before you start cooking; ramen comes together fast once the broth simmers, and you'll thank yourself when you're not chopping while something boils.
- Toast sesame seeds in a dry pan for 30 seconds before serving so they release their nutty oils and don't taste dusty and flat.