Ingredients:

  • 1 package (5.0 oz / 140g) Nongshim Shin Ramyun Spicy Beef Ramen
  • 2 cups (475ml) Water
  • 3 oz (85g) Sirloin steak, thinly sliced against the grain
  • 1 tsp (5ml) Neutral oil
  • 1 clove (3g) Garlic, minced
  • 1 tsp (5g) Fresh ginger, grated
  • 1 stalk (10g) Green onion, thinly sliced
  • 1 tbsp (15g) Unsalted butter
  • 1 large Egg
  • 1 slice (20g) American cheese
  • 1 tsp (5g) Toasted sesame seeds

Instructions:

  1. Heat the neutral oil in a medium saucepan over medium-high heat. Add the sliced beef and sear for 60 seconds until browned.
  2. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
  3. Pour in the water and immediately stir in the ramen seasoning powder and dried vegetable mix. Bring the liquid to a rolling boil.
  4. Add the noodle block. Use tongs to gently lift and push the noodles down into the broth as they soften. Cook for 4 minutes.
  5. In the final minute of cooking, crack the egg directly into the broth; leave undisturbed for a poached egg or stir gently for a creamy broth.
  6. Turn off the heat and stir in the butter to emulsify the oils. Pour into a bowl and garnish with green onion tops, sesame seeds, and a slice of cheese.