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Serves
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Ingredients
Asian Style Noddle Broth
  • 1 vegetable stock cube
  • 3 cloves of garlic, sliced
  • 1 tsp dried coriander
  • 2 tsps dried chilli flakes
  • 1 tsp ground ginger
  • 2 tsps lemongrass paste
  • 3 spring onions, sliced
  • 1 tbsp light soy sauce
  • 200 g beansprouts (drained weight)
  • 130 g pak choi
  • 160 g Japanese udon noodles (dried weight)
  • 1 litre boiling water
  • 50 g white cabbage, chopped
Gochujang Steak
  • 400 g sirloin steak
  • 1 tbsp gochujang paste
  • 1 tbsp sesame oil
Gochujang Steak Ramen Gochujang Steak Ramen

Gochujang Steak Ramen

Prep 30 minutes
Total 45 minutes
  • Start by adding the sliced whites of the spring onion, garlic, lemongrass paste, ground ginger, chilli flakes, ground coriander and the vegetable stock cube to a large saucepan
  • Add in 1 litre of boiling water, bring the stock to a boil then switch to a simmer so the liquid doesn’t reduce down
  • Whilst the stock is bubbling away, add your steaks to a sandwich bag or bowl, add in a large tbsp of gochujang paste and fully coat them, then seal the bag/cover the bowl and leave to marinade. I used 2 sirloin steaks weighing 400 g (when cooked I’ll remove the fat).
  • Back to the broth! Slice your white cabbage, add to the stock and stir
  • In a separate pan, boil some water with a sprinkle of salt, ready to add the noodles
  • Add the noodles to the salted water and allow them to fully submerge. Bring to the boil then reduce to a medium heat for 5-6 mins until they’re fully cooked
  • Empty the noodles into a sieve over the sink then drain them in cold water until you’re ready to add them to the broth. This will remove the starch and prevent them from sticking together
  • Add your beansprouts to the broth and stir
  • Add the cooked noodles into the broth and stir together, keeping the heat nice and low
  • Using a clean frying pan, add the sesame oil and bring to a medium heat
  • Carefully place each marinated steak into the pan then leave them to sizzle for 3 mins before turning over. Fry for another 3 mins on the other side for a medium-cooked steak (4-5 mins each side for medium/well) then remove from the pan and lay on a board to rest
  • Slice the pak choi into chunks and add into the now-empty steak pan to fry off in the sesame oil and any leftover gochujang paste
  • To serve, evenly distribute the noodles between 3 bowls. Carefully pour the broth into each bowl, over the noodles.
  • Add a splash of light soy sauce to each bowl
  • Slice the steak, the evenly add the slices to each bowl on top of the noodly broth
  • Add the fried pak choi to the side of each bowl
  • Finish with a scattering of the sliced green ends of the spring onion
Gochujang Steak Ramen Gochujang Steak Ramen

Gochujang Steak Ramen

favorite
print
like
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Asian Style Noddle Broth
  • 1 vegetable stock cube
  • 3 cloves of garlic, sliced
  • 1 tsp dried coriander
  • 2 tsps dried chilli flakes
  • 1 tsp ground ginger
  • 2 tsps lemongrass paste
  • 3 spring onions, sliced
  • 1 tbsp light soy sauce
  • 200 g beansprouts (drained weight)
  • 130 g pak choi
  • 160 g Japanese udon noodles (dried weight)
  • 1 litre boiling water
  • 50 g white cabbage, chopped
Gochujang Steak
  • 400 g sirloin steak
  • 1 tbsp gochujang paste
  • 1 tbsp sesame oil

  • Start by adding the sliced whites of the spring onion, garlic, lemongrass paste, ground ginger, chilli flakes, ground coriander and the vegetable stock cube to a large saucepan
  • Add in 1 litre of boiling water, bring the stock to a boil then switch to a simmer so the liquid doesn’t reduce down
  • Whilst the stock is bubbling away, add your steaks to a sandwich bag or bowl, add in a large tbsp of gochujang paste and fully coat them, then seal the bag/cover the bowl and leave to marinade. I used 2 sirloin steaks weighing 400 g (when cooked I’ll remove the fat).
  • Back to the broth! Slice your white cabbage, add to the stock and stir
  • In a separate pan, boil some water with a sprinkle of salt, ready to add the noodles
  • Add the noodles to the salted water and allow them to fully submerge. Bring to the boil then reduce to a medium heat for 5-6 mins until they’re fully cooked
  • Empty the noodles into a sieve over the sink then drain them in cold water until you’re ready to add them to the broth. This will remove the starch and prevent them from sticking together
  • Add your beansprouts to the broth and stir
  • Add the cooked noodles into the broth and stir together, keeping the heat nice and low
  • Using a clean frying pan, add the sesame oil and bring to a medium heat
  • Carefully place each marinated steak into the pan then leave them to sizzle for 3 mins before turning over. Fry for another 3 mins on the other side for a medium-cooked steak (4-5 mins each side for medium/well) then remove from the pan and lay on a board to rest
  • Slice the pak choi into chunks and add into the now-empty steak pan to fry off in the sesame oil and any leftover gochujang paste
  • To serve, evenly distribute the noodles between 3 bowls. Carefully pour the broth into each bowl, over the noodles.
  • Add a splash of light soy sauce to each bowl
  • Slice the steak, the evenly add the slices to each bowl on top of the noodly broth
  • Add the fried pak choi to the side of each bowl
  • Finish with a scattering of the sliced green ends of the spring onion