Ingredients
Units
Scale
- 500 ml boiling water
- 100 ml dark unsalted beef stock
- 2 egg yolks
- 1/2 tsp salt
- 2 tbsp mayonnaise
- 2 tsp soy sauce
- 2 tsp chili oil
- 1 tsp gochujang
- 1 tsp honey
- 1 tsp cream
- 1/4 to 1/2 tsp MSG
- 1 garlic clove, minced
- 1 tbsp grated parmesan
- 2 instant ramen cakes
- 300 g ribeye or short loin steak
- salt and pepper, for seasoning
- 30 g butter
- 2 eggs
- chili crunch
- sliced green onion
- extra parmesan
- small knob of butter
- sesame seeds, optional
- extra chili oil, optional
Instructions
- Make the sauce base: In a bowl, whisk together egg yolks, minced garlic, mayonnaise, gochujang, honey, soy sauce, cream, chili oil, salt, MSG, and grated parmesan. Set aside.
- Prep the steak: Pat the steak dry and season both sides generously with salt and pepper.
- Sear the steak: Heat a pan over medium high until very hot. Melt the butter, then sear the steak for 2 to 4 minutes per side depending on thickness. Briefly sear the edges. Let rest before slicing.
- Boil eggs and noodles: Bring water and beef stock to a boil. Soft boil the eggs for 6 minutes. Add ramen halfway through if needed and cook according to package instructions. Cool eggs in cold water, then peel. Reserve the noodle broth before straining.
- Assemble: Add a generous spoon of sauce to your bowl, pour over broth, then add noodles. Top with sliced steak, halved eggs, scallions, chili crunch, parmesan, sesame seeds, extra chili oil, and a small knob of butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes