Description
Spicy, savory, and deeply satisfying, this Steak Buldak Ramen fuses Korean fire noodles with juicy seared steak for a bold and comforting twist on ramen night.
Ingredients
Scale
- 8 oz Ribeye Steak: thinly sliced against the grain
- 2 packs Ramen Noodles: about 6 oz total
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 2 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Soy Sauce
- 2 tsp Honey
- 4 cloves Garlic: minced
- 2 stalks Green Onions: chopped
- 1 tsp Sesame Oil
- 1 tbsp Cooking Oil
- 1/4 cup Water
- 1 cup Bok Choy (optional): chopped
- 1 tsp Toasted Sesame Seeds
Instructions
- Preheat Your Equipment: Heat your skillet over high heat until hot but not smoking.
- Combine Ingredients: In a bowl, mix gochugaru, gochujang, soy sauce, honey, garlic, sesame oil, and water. Stir until smooth.
- Prepare Your Cooking Vessel: Add oil to your skillet and sear steak slices for about 1 minute per side. Remove and set aside.
- Assemble the Dish: In the same skillet, pour in the sauce mixture. Let it simmer for 2–3 minutes, stirring constantly.
- Cook to Perfection: Meanwhile, cook ramen noodles in boiling water according to package instructions. Drain and add directly to the sauce.
- Finishing Touches: Toss noodles in sauce, add steak back in, and top with green onions, sesame seeds, and bok choy if using.
- Serve and Enjoy: Plate the noodles in bowls, making sure each serving gets a generous amount of steak and garnish. Eat immediately while hot and spicy.
Notes
- For less heat, reduce the gochugaru and gochujang amounts or add a splash of cream.
- Use flank or sirloin steak for a more budget-friendly option.
- Double the sauce for extra juiciness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg