Korean Spicy Beef Ramen
A quick spicy beef ramen bumped up with shiitake, thin-sliced beef, egg and beansprouts.
Ingredients
| 3 | dried shiitake mushrooms | |
| 1 tbsp | 15 ml | sesame oil |
| 4 | green onions, cut into 2-inch pieces | |
| 1 tbsp | 15 ml | gochugaru (Korean red pepper flakes) |
| 4 oz | 115 g | thinly sliced beef chuck or skirt steak |
| 1 package | spicy beef flavored ramen | |
| 1 tbsp | 15 ml | soy sauce |
| 1 clove | garlic, chopped | |
| 1 | egg, beaten | |
| 1 handful | beansprouts |
Instructions
- Soak the dried shiitakes in 2¾ cups of hot water. Meanwhile, heat a pot over low heat and add sesame oil, green onions and gochugaru. Sauté for 1 minute.
- Add the beef and increase the heat to medium. Sauté for 2 to 3 minutes, or until the beef is ¾ cooked.
- Squeeze the shiitake to get the most out of the broth and pour the broth into the pot and stir. Slice the mushrooms quickly and add them to the pot along with the soy sauce and all the seasoning packet from the ramen. Stir well, cover and bring to a boil. Meanwhile, chop the garlic and beat an egg.
- When the soup is boiling, add the noodles and cook for 2 minutes, or until the noodles are just loosened.
- Add the chopped garlic and pour in the beaten egg with a circular motion. Place the beansprouts right on top, cover and cook 1 more minute. Serve immediately and enjoy with kimchi if you like!