Spicy Beef Ramen with Egg (Printer-friendly)
Bold spicy beef broth with chewy noodles, tender beef slices, soft-boiled egg, and fresh vegetable garnishes.
# What you'll need:
→ Beef & Marinade
01 - 10 oz flank steak, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp cornstarch
05 - ½ tsp freshly ground black pepper
→ Broth
06 - 1 tbsp vegetable oil
07 - 1 medium onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1 tbsp ginger, grated
10 - 2 tbsp chili paste (gochujang or sambal oelek)
11 - 2 tbsp soy sauce
12 - 1 tbsp miso paste
13 - 1 tbsp mirin
14 - 1 tbsp rice vinegar
15 - 4 cups low-sodium beef broth
16 - 2 cups water
→ Noodles & Toppings
17 - 4 servings fresh or dried ramen noodles
18 - 4 large eggs
19 - 3.5 oz shiitake mushrooms, sliced
20 - 2 small carrots, julienned
21 - 1 small bok choy, halved
22 - 2 spring onions, sliced
23 - 1 tbsp toasted sesame seeds
24 - 1 fresh red chili, thinly sliced (optional)
25 - Fresh coriander or cilantro, to garnish
# Method:
01 - Combine the flank steak with soy sauce, sesame oil, cornstarch, and black pepper in a bowl. Mix thoroughly and let it marinate for 10 minutes.
02 - Bring a pot of water to a boil, gently lower in the eggs, and cook for 6 minutes. Transfer eggs immediately to ice water to cool, then peel and set aside.
03 - Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook for 2 minutes until softened. Stir in garlic and ginger, cooking for an additional minute.
04 - Add chili paste and sliced shiitake mushrooms to the pot, cooking for 2 minutes. Stir in soy sauce, miso paste, mirin, and rice vinegar. Pour in beef broth and water, then bring to a gentle simmer.
05 - In a hot skillet, quickly sear the marinated beef for 1 to 2 minutes until browned but still tender. Remove from heat and set aside.
06 - Add julienned carrots and halved bok choy to the simmering broth. Cook for 3 to 4 minutes until the vegetables are tender.
07 - Prepare ramen noodles according to package instructions. Drain and distribute evenly into bowls.
08 - Ladle hot broth and vegetables over the noodles. Top with seared beef slices, halved soft-boiled eggs, sliced spring onions, toasted sesame seeds, chili slices, and fresh coriander. Serve immediately.
# Expert Tips:
01 -
- The broth tastes like you've been simmering it for hours, but comes together in less than 30 minutes.
- Silky beef and a runny egg yolk create pockets of richness that balance the spice perfectly.
- It's endlessly customizable once you master the base, so you'll make it over and over without boredom.
02 -
- Slice your beef against the grain if you want tenderness; slicing with the grain creates chewiness that feels wrong no matter how perfectly you cook the meat.
- Don't boil the broth aggressively after you've built it—a gentle simmer keeps flavors bright instead of letting them collapse into one muddy taste.
- Six minutes for soft-boiled eggs is a guideline, not a rule; start checking at five and a half if you prefer a slightly less runny yolk or haven't made them in a while.
03 -
- Make your broth in advance if you can—it actually tastes better the next day after flavors have time to meld, and you'll be less rushed when it's time to serve.
- Keep your beef marinade light on liquid; too much will steam the meat instead of searing it, so pat it dry before it hits the hot skillet.