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.
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).
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.
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.)
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.
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.
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.
4 servings