Spicy Korean Ramen with Seared Steak, Soft-Boiled Eggs, and Green Onions Recipe
This homemade Korean ramen recipe features a rich, spicy-savory broth simmered with chicken broth, garlic, onion, gochujang, miso, and Japanese sesame paste. Chewy ramen noodles are tossed into the flavorful broth and topped with perfectly seasoned and pan-seared flank steak strips, soft-cooked jammy eggs, and fresh green onions. Garnished with toasted sesame seeds, this comforting soup delivers complex flavors and satisfying textures that will keep you coming back for more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Korean, Asian
Ingredients
Noodles and Broth
- 18 ounces fresh ramen noodles or 12 ounces dried ramen noodles or 2 packages instant ramen noodles
- 8 cups chicken broth
Steak and Seasoning
- 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
- ½ to 1 teaspoon crushed red pepper flakes (preferably gochugaru)
- 1 tablespoon Japanese sesame paste
- ¼ cup water
Garnishes
- 2 soft-cooked eggs (boiled for 6 minutes, halved)
- 1 bunch green onions, thinly sliced
- Toasted sesame seeds for garnish
Instructions
- Prepare the noodles: Cook the ramen noodles according to the package directions until just tender. Drain and set aside.
- Heat the broth: In a large stockpot, heat the chicken broth over medium-high heat until it reaches a gentle simmer.
- Make the seasoning paste: In a small bowl, combine the white miso paste, gochujang, Japanese sesame paste, crushed red pepper flakes, and water. Stir thoroughly to create a smooth, spicy seasoning paste.
- Season the steak: Toss the sliced flank or skirt steak with ½ teaspoon kosher salt and the sesame oil in a bowl, ensuring the strips are evenly coated.
- Pan-sear the steak: Heat a skillet over medium-high heat until hot. Add the seasoned steak strips and cook, stirring frequently, for 2-3 minutes until the steak is just cooked but remains slightly pink in the center for tenderness.
- Assemble the ramen bowls: Divide the seasoning paste evenly among 4 serving bowls (about ¼ of the paste per bowl). Next, distribute the cooked ramen noodles into each bowl, then ladle the hot chicken broth over the noodles to warm through.
- Add toppings and garnish: Arrange the cooked steak strips on top of the noodles in each bowl. Add one soft-cooked egg half and a generous sprinkle of thinly sliced green onions. Garnish with toasted sesame seeds for added texture and flavor. Serve immediately while hot.
Notes
- Soft-cook eggs by boiling for exactly 6 minutes, then cool and peel before halving.
- You can use fresh, dried, or instant ramen noodles depending on availability and preference.
- Adjust the amount of crushed red pepper flakes according to your spice tolerance.
- For a vegetarian option, substitute mushroom or vegetable broth and omit steak or replace with tofu.
- Make sure not to overcook the steak to keep it tender and juicy.
- Gochugaru is a Korean crushed red pepper flake that can be found in Asian markets or online and offers authentic heat and flavor.
