Steak Ramen
Directions
- 1Boil 4 eggs for 6.5 minutes.
- 2Boil 4 eggs for 6.5 minutes.
- 3Boil 4 eggs for 6.5 minutes.
- 4Immediately transfer the boiled eggs to an ice bath.
- 5Immediately transfer the boiled eggs to an ice bath.
- 6Immediately transfer the boiled eggs to an ice bath.
- 7Peel the soft-boiled eggs.
- 8Peel the soft-boiled eggs.
- 9Peel the soft-boiled eggs.
- 10Place the peeled eggs in a jar.
- 11Place the peeled eggs in a jar.
- 12Place the peeled eggs in a jar.
- 13Pour 1 cup of soy sauce, 1/2 cup of water, and 2 tbsp of mirin over the eggs.
- 14Pour 1 cup of soy sauce, 1/2 cup of water, and 2 tbsp of mirin over the eggs.
- 15Pour 1 cup of soy sauce, 1/2 cup of water, and 2 tbsp of mirin over the eggs.
- 16Close the jar and let the eggs marinate.
- 17Close the jar and let the eggs marinate.
- 18Close the jar and let the eggs marinate.
- 19Combine 4 tbsp softened butter, 1 tbsp gochujang, 1 tbsp toasted sesame seeds, and 1 thinly sliced green onion in a food processor.
- 20Combine 4 tbsp softened butter, 1 tbsp gochujang, 1 tbsp toasted sesame seeds, and 1 thinly sliced green onion in a food processor.
- 21Combine 4 tbsp softened butter, 1 tbsp gochujang, 1 tbsp toasted sesame seeds, and 1 thinly sliced green onion in a food processor.
- 22Blend until the gochujang compound butter is smooth.
- 23Blend until the gochujang compound butter is smooth.
- 24Blend until the gochujang compound butter is smooth.
- 25Sear the ribeye steak in a hot pan.
- 26Sear the ribeye steak in a hot pan.
- 27Sear the ribeye steak in a hot pan.
- 28Flip the steak to sear both sides.
- 29Flip the steak to sear both sides.
- 30Flip the steak to sear both sides.
- 31Add a portion of the gochujang compound butter to the pan with the steak and baste.
- 32Add a portion of the gochujang compound butter to the pan with the steak and baste.
- 33Add a portion of the gochujang compound butter to the pan with the steak and baste.
- 34Remove the cooked steak from the pan.
- 35Remove the cooked steak from the pan.
- 36Remove the cooked steak from the pan.
- 37Slice the cooked steak against the grain.
- 38Slice the cooked steak against the grain.
- 39Slice the cooked steak against the grain.
- 40In a clean pan, sauté 2-3 cloves of minced garlic and a 1-inch piece of minced ginger.
- 41In a clean pan, sauté 2-3 cloves of minced garlic and a 1-inch piece of minced ginger.
- 42In a clean pan, sauté 2-3 cloves of minced garlic and a 1-inch piece of minced ginger.
- 43Add 1 tbsp laksa paste, 1 tbsp miso paste, 2 tsp soy sauce, and 2 tsp mirin to the pan.
- 44Add 1 tbsp laksa paste, 1 tbsp miso paste, 2 tsp soy sauce, and 2 tsp mirin to the pan.
- 45Add 1 tbsp laksa paste, 1 tbsp miso paste, 2 tsp soy sauce, and 2 tsp mirin to the pan.
- 46Whisk to combine the ingredients.
- 47Whisk to combine the ingredients.
- 48Whisk to combine the ingredients.
- 49Pour in 1/2 can of coconut milk and 1 to 1.5 cups of chicken broth.
- 50Pour in 1/2 can of coconut milk and 1 to 1.5 cups of chicken broth.
- 51Pour in 1/2 can of coconut milk and 1 to 1.5 cups of chicken broth.
- 52Continue whisking the broth.
- 53Continue whisking the broth.
- 54Continue whisking the broth.
- 55Set a timer for 15 minutes to allow the broth to simmer.
- 56Set a timer for 15 minutes to allow the broth to simmer.
- 57Set a timer for 15 minutes to allow the broth to simmer.
- 58Add a cornstarch slurry to thicken the broth.
- 59Add a cornstarch slurry to thicken the broth.
- 60Add a cornstarch slurry to thicken the broth.
- 61Place 1 portion of ramen noodles into a bowl.
- 62Place 1 portion of ramen noodles into a bowl.
- 63Place 1 portion of ramen noodles into a bowl.
- 64Ladle the hot ramen broth over the noodles.
- 65Ladle the hot ramen broth over the noodles.
- 66Ladle the hot ramen broth over the noodles.
- 67Arrange the sliced steak on top of the noodles and broth.
- 68Arrange the sliced steak on top of the noodles and broth.
- 69Arrange the sliced steak on top of the noodles and broth.
- 70Halve the marinated eggs and place them in the bowl.
- 71Halve the marinated eggs and place them in the bowl.
- 72Halve the marinated eggs and place them in the bowl.
- 73Garnish with fresh green onions and nori.
- 74Garnish with fresh green onions and nori.
- 75Garnish with fresh green onions and nori.
Ingredients
- 4 soft-boiled eggs
- 4 soft-boiled eggs
- 4 soft-boiled eggs
- 1 cup soy sauce
- 1 cup soy sauce
- 1 cup soy sauce
- 0.5 cup water
- 0.5 cup water
- 0.5 cup water
- 2 tbsp mirin
- 2 tbsp mirin
- 2 tbsp mirin
- 4 tbsp softened butter
- 4 tbsp softened butter
- 4 tbsp softened butter
- 1 tbsp gochujang
- 1 tbsp gochujang
- 1 tbsp gochujang
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted sesame seeds
- 1 tbsp toasted sesame seeds
- 1 green onion, very thinly sliced
- 1 green onion, very thinly sliced
- 1 green onion, very thinly sliced
- 1 ribeye
- 1 ribeye
- 1 ribeye
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 inch piece ginger, minced
- 1 inch piece ginger, minced
- 1 tbsp laksa paste
- 1 tbsp laksa paste
- 1 tbsp laksa paste
- 1 tbsp miso paste
- 1 tbsp miso paste
- 1 tbsp miso paste
- 2 tsp soy sauce
- 2 tsp soy sauce
- 2 tsp soy sauce
- 2 tsp mirin
- 2 tsp mirin
- 2 tsp mirin
- 0.5 can coconut milk
- 0.5 can coconut milk
- 0.5 can coconut milk
- 1 cup chicken broth
- 1 cup chicken broth
- 1 cup chicken broth
- 1 tsp cornstarch slurry
- 1 tsp cornstarch slurry
- 1 tsp cornstarch slurry
- 1 portion ramen noodles
- 1 portion ramen noodles
- 1 portion ramen noodles
- extra scallions
- extra scallions
- extra scallions
- toasted sesame
- toasted sesame
- toasted sesame
- nori
- nori
- nori
Equipment
potjarfood processorpantongsknifewhisktimerladlebowl
Tips
- For soft-boiled eggs, cook for 6.5 minutes and immediately place in an ice bath.
- When making the ramen broth, whisk continuously to ensure all ingredients are well combined and the cornstarch slurry thickens the broth to the desired consistency.