Description
A rich and comforting ramen bowl featuring tender beef simmered in a spicy, savory broth with chewy noodles, a jammy soft-boiled egg, and fresh green onions—perfectly satisfying for cold days or late-night cravings.
Ingredients
Units
Scale
- 1 tablespoon sesame oil
- 1/2 pound ground beef
- 1/4 pound beef strips (optional)
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon chili paste (e.g. gochujang or sambal oelek)
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 2 packs ramen noodles (discard seasoning packets)
- 2 soft-boiled eggs, halved
- 2 green onions, chopped
- Optional: sesame seeds, chili oil for drizzling
Instructions
- In a large pot, heat sesame oil over medium-high heat. Add onions, garlic, and ginger and sauté for 2–3 minutes until fragrant.
- Add ground beef and optional beef strips. Cook until browned and cooked through.
- Stir in chili paste, then add beef broth, soy sauce, vinegar, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, cook ramen noodles in a separate pot according to package directions. Drain and set aside.
- Assemble bowls by placing noodles in the center. Ladle spicy beef broth and beef over the noodles.
- Top with halved soft-boiled eggs, chopped green onions, and additional chili oil or sesame seeds if desired.
Notes
- Use gochujang for a deeper Korean flavor or sambal oelek for more direct heat.
- Adjust chili paste to your preferred spice level.
- Ramen eggs can be marinated in soy sauce ahead of time for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 195mg
