Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 cups beef broth
  • 3 tbsp Gochujang
  • 1/4 cup soy sauce
  • 2 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp chili oil
  • 12 oz ramen noodles
  • 4 large eggs
  • 2 cups baby bok choy, halved
  • 4 stalks green onions, thinly sliced

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper.
  2. Heat neutral oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until a dark mahogany crust forms, then remove and set aside.
  3. Reduce heat to medium. Add minced ginger and garlic, stirring for 60 seconds. Whisk in Gochujang, brown sugar, and soy sauce, frying for 2 minutes to caramelize.
  4. Pour in beef broth and sesame oil, scraping the bottom of the pot to release the fond. Return seared beef and juices to the pot.
  5. Bring to a boil, then reduce to a low simmer. Cover and cook for 60-70 minutes until beef is fork-tender.
  6. Boil ramen noodles in a separate pot according to package directions; drain and set aside.
  7. In the final 3 minutes of the soup's simmer, add the baby bok choy.
  8. Divide noodles among four bowls, ladle broth and beef over them, and garnish with jammy eggs, sliced green onions, and a drizzle of chili oil.