Korean noodles with spicy broth

Name: Korean noodles with spicy broth
Cook time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 2 packets instant Korean ramyeon noodles; 2 soft-boiled eggs, halved; 2 handfuls of beansprouts; 2 tbsp finely chopped kimchi; 2 tbsp crispy shallots

Karen Martini

July 22, 2022

Ramyeon noodles with spicy broth, chilli beef and soft-boiled egg.William Meppem

easyTime:< 30 minsServes:2

This is a dish that I often crave, especially late at night and sometimes even for breakfast. Ramyeon are the Korean equivalent of Japanese instant ramen noodles. They come in an array of flavours, but I'm just interested in the noodles. Some decent stock, with a good spiking of fermented soybean paste and Korean chilli flakes and paste, is a good base. To this I just add some crunchy beansprouts, a soft egg, kimchi, stir-fried beef, spring onion, sesame and crispy shallots.

Ingredients

2 packets instant Korean ramyeon noodles
2 soft-boiled eggs, halved
2 handfuls of beansprouts
2 tbsp finely chopped kimchi
2 tbsp crispy shallots

For the broth

500ml chicken stock
200ml water
1 tbsp soy sauce
½ tsp sesame oil
1 tbsp gochugaru chilli flakes*
2 tsp gochujang chilli paste*
2 tsp doenjang**

For the chilli beef

1½ tbsp neutral oil***
2 garlic cloves, finely sliced
300g beef (eye fillet, rump or scotch), finely sliced
1 tsp gochujang chilli paste
1 tsp caster sugar
6 spring onions, white and green parts, finely sliced
1 tbsp toasted sesame seeds
1 tsp sesame oil

Method

1. For the broth, heat the stock and water in a medium saucepan until simmering. Add the remaining ingredients and stir to combine. Keep warm over low heat.
2. Cook the ramen noodles according to the packet instructions, omitting any flavour sachets. Keep warm.
3. For the beef, heat a wok or frying pan over a high heat until very hot. Add the oil and heat briefly, then add the garlic and fry quickly until fragrant. Add the beef and stir-fry for about 90 seconds. Add the gochujang, sugar, spring onion, sesame seeds and sesame oil, and stir through.
4. Bring the broth back to a simmer. Divide the ramen between two warm, deep bowls, then pour the broth over the noodles.
5. Top each bowl with egg, beansprouts and beef. Finish with the kimchi and crispy shallots, then serve immediately.
*Gochugaru flakes and gochujang paste are available at Asian grocers.
**Doenjang is a Korean soybean paste which is also available at Asian grocers.
***A neutral oil is one that has no flavour, which makes it ideal for sauteeing and stir-frying. Neutral oils include peanut oil, safflower oil and grapeseed oil.