Korean Beef Ramen


Store bought noodles are the base for this recipe for those that like a heavier, thicker noodle than the traditional rice noodle.

Contains Gluten.

Korean Beef Ramen


1 pound flank steak

2 tablespoons Olive oil

4 tablespoons gochujang (Korean chile paste. Found in Asian aisle of most grocery stores).

3 teaspoons sugar

3 teaspoons sesame oil

2 tablespoons soy sauce

Rice vinegar

1 teaspoon ground ginger

2 packs beef ramen (including seasoning and 1 ½ cups water)

½ cup sliced mushrooms

½ white onion, sliced thinly

2 tablespoons thinly sliced green onions

4 teaspoons minced garlic

Whisk chili sauce, soy sauce, rice vinegar, garlic, green onions, sesame oil, ginger, and sugar together in a small bowl until blend. Then, pour a half of the mixture into a large ziplock bag. Place steak in bag and marinade for 30 minutes or up to overnight. Cover the remaining sauce and chill.

Next, drizzle olive oil into a skillet or large pan and set over medium high heat. Remove steak from marinade and cook for 5-8 minutes until browned on each side. Remove steak and let rest.

Cook noodles as directed on package, adding in green onions and flavor package. 

Cut steak into thin slices. Add remaining one tablespoon oil to pan and add in cut steak. Add chilled remainder of the sauce mixture to pan and reduce heat slightly while tossing steak in sauce for about 1 to 3 minutes.

Stir in noodles and broth. Serve immediately in bowls. Garnish as desired.