Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 packs spicy Korean ramen
  • 1 cup heavy cream
  • 2 tbsp mayonnaise
  • 1 tbsp gochujang
  • 2 cups reserved pasta water
  • 1 tbsp unsalted butter
  • 4 large eggs, soft-boiled
  • 4 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 sheet dried seaweed, shredded

Instructions:

  1. Combine the soy sauce, sesame oil, brown sugar, garlic, and ginger in a bowl. Toss in the sliced sirloin and marinate for 30 minutes.
  2. Heat a cast iron skillet or grill pan over high heat until smoking. Sear the beef in a single layer for 2 minutes without moving, then flip and cook for another 1-2 minutes until charred. Remove and let rest.
  3. In the same pan using leftover beef fats, melt the butter over medium heat. Whisk in the gochujang and ramen seasoning packets.
  4. Slowly pour in the heavy cream and mayonnaise, whisking constantly until the sauce is a uniform orange and begins to simmer.
  5. Boil ramen noodles until al dente. Reserve some starchy water, drain the noodles, and toss them into the creamy sauce, adding reserved water as needed for a velvety consistency.
  6. Divide noodles into four bowls. Top with grilled beef, a halved soft-boiled egg, sesame seeds, green onions, and shredded seaweed.