A bold, comforting noodle soup featuring tender slices of marinated beef in a rich, spicy broth, loaded with umami, garlic, and chili flavor. Paired with ramen noodles, soft-boiled eggs, and fresh vegetables, it’s a deeply satisfying dish with depth and heat—perfect for cozy nights or flavor seekers.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hrFor the Beef Marinade
300 g flank steak or sirloin, thinly sliced
1 tbsp soy sauce
1 tbsp mirin or rice vinegar
1 tsp sesame oil
1 clove garlic, minced
½ tsp ground black pepper
For the Broth
1 tbsp sesame oil
1 tbsp chili oil (adjust to taste)
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp miso paste (white or red)
1 tbsp gochujang (Korean chili paste) or sriracha
4 cups beef broth
2 cups water
2 green onions, chopped
1 tbsp rice vinegar
1 tsp sugar
For the Bowls
12 oz ramen noodles (fresh or dried)
4 soft-boiled eggs, halved
1 cup baby spinach or bok choy
½ cup shredded carrots
½ cup bean sprouts
Chili flakes, sesame seeds, nori strips, for garnish
Marinate the Beef
1
In a bowl, mix soy sauce, mirin, sesame oil, garlic, and black pepper.
Toss in the sliced beef and marinate while prepping the broth (at least 15–20 minutes or overnight for deeper flavor).
Prepare the Broth
2
Heat sesame and chili oil in a large pot over medium heat.
Add ginger and garlic; sauté until fragrant, about 1–2 minutes.
Stir in miso paste and gochujang; cook for another 1 minute.
Add soy sauce, beef broth, water, green onions, vinegar, and sugar.
Simmer for 15–20 minutes to let the flavors meld.
Cook the Beef
3
In a hot skillet or wok, quickly sear the marinated beef in batches for 1–2 minutes per side , until just browned.
Set aside. (Or, simmer in the broth for a softer texture.)
Prepare the Noodles and Toppings
4
Cook ramen noodles according to package instructions. Drain and rinse slightly.
Soft-boil eggs (6–7 minutes), then cool in ice water and peel.
Briefly blanch spinach or bok choy in the broth or boiling water.
Assemble the Bowls
5
Divide noodles among 4 deep bowls.
Ladle over hot spicy broth.
Top with seared beef, egg halves, spinach, carrots, and bean sprouts.
Garnish with green onions, sesame seeds, chili flakes, or nori strips.
Tips and Variations
6
No miso? Sub with more soy sauce and a splash of tahini or peanut butter.
No gochujang? Use sambal oelek or sriracha.
Make it milder: Omit chili oil and reduce spicy paste.
Add crunch: Try fried shallots or roasted peanuts on top.
Vegetarian option: Use veggie broth, tofu, and omit the beef.
Ingredients For the Beef Marinade
300 g flank steak or sirloin, thinly sliced
1 tbsp soy sauce
1 tbsp mirin or rice vinegar
1 tsp sesame oil
1 clove garlic, minced
½ tsp ground black pepper
For the Broth
1 tbsp sesame oil
1 tbsp chili oil (adjust to taste)
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp miso paste (white or red)
1 tbsp gochujang (Korean chili paste) or sriracha
4 cups beef broth
2 cups water
2 green onions, chopped
1 tbsp rice vinegar
1 tsp sugar
For the Bowls
12 oz ramen noodles (fresh or dried)
4 soft-boiled eggs, halved
1 cup baby spinach or bok choy
½ cup shredded carrots
½ cup bean sprouts
Chili flakes, sesame seeds, nori strips, for garnish
Directions Marinate the Beef
1
In a bowl, mix soy sauce, mirin, sesame oil, garlic, and black pepper.
Toss in the sliced beef and marinate while prepping the broth (at least 15–20 minutes or overnight for deeper flavor).
Prepare the Broth
2
Heat sesame and chili oil in a large pot over medium heat.
Add ginger and garlic; sauté until fragrant, about 1–2 minutes.
Stir in miso paste and gochujang; cook for another 1 minute.
Add soy sauce, beef broth, water, green onions, vinegar, and sugar.
Simmer for 15–20 minutes to let the flavors meld.
Cook the Beef
3
In a hot skillet or wok, quickly sear the marinated beef in batches for 1–2 minutes per side , until just browned.
Set aside. (Or, simmer in the broth for a softer texture.)
Prepare the Noodles and Toppings
4
Cook ramen noodles according to package instructions. Drain and rinse slightly.
Soft-boil eggs (6–7 minutes), then cool in ice water and peel.
Briefly blanch spinach or bok choy in the broth or boiling water.
Assemble the Bowls
5
Divide noodles among 4 deep bowls.
Ladle over hot spicy broth.
Top with seared beef, egg halves, spinach, carrots, and bean sprouts.
Garnish with green onions, sesame seeds, chili flakes, or nori strips.
Tips and Variations
6
No miso? Sub with more soy sauce and a splash of tahini or peanut butter.
No gochujang? Use sambal oelek or sriracha.
Make it milder: Omit chili oil and reduce spicy paste.
Add crunch: Try fried shallots or roasted peanuts on top.
Vegetarian option: Use veggie broth, tofu, and omit the beef.
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