Directions
- 1Boil 4 eggs for 6.5 minutes.
- 2Immediately transfer the boiled eggs to an ice bath.
- 3Peel the soft-boiled eggs.
- 4Place the peeled eggs in a jar.
- 5Pour 1 cup of soy sauce, 1/2 cup of water, and 2 tbsp of mirin over the eggs.
- 6Close the jar and let the eggs marinate.
- 7Combine 4 tbsp softened butter, 1 tbsp gochujang, 1 tbsp toasted sesame seeds, and 1 thinly sliced green onion in a food processor.
- 8Blend until the gochujang compound butter is smooth.
- 9Sear the ribeye steak in a hot pan.
- 10Flip the steak to sear both sides.
- 11Add a portion of the gochujang compound butter to the pan with the steak and baste.
- 12Remove the cooked steak from the pan.
- 13Slice the cooked steak against the grain.
- 14In a clean pan, sauté 2-3 cloves of minced garlic and a 1-inch piece of minced ginger.
- 15Add 1 tbsp laksa paste, 1 tbsp miso paste, 2 tsp soy sauce, and 2 tsp mirin to the pan.
- 16Whisk to combine the ingredients.
- 17Pour in 1/2 can of coconut milk and 1 to 1.5 cups of chicken broth.
- 18Continue whisking the broth.
- 19Set a timer for 15 minutes to allow the broth to simmer.
- 20Add a cornstarch slurry to thicken the broth.
- 21Place 1 portion of ramen noodles into a bowl.
- 22Ladle the hot ramen broth over the noodles.
- 23Arrange the sliced steak on top of the noodles and broth.
- 24Halve the marinated eggs and place them in the bowl.
- 25Garnish with fresh green onions and nori.
Ingredients
- 4 soft-boiled eggs
- 1 cup soy sauce
- 0.5 cup water
- 2 tbsp mirin
- 4 tbsp softened butter
- 1 tbsp gochujang
- 1 tbsp toasted sesame seeds
- 1 green onion, very thinly sliced
- 1 ribeye
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 tbsp laksa paste
- 1 tbsp miso paste
- 2 tsp soy sauce
- 2 tsp mirin
- 0.5 can coconut milk
- 1 cup chicken broth
- 1 tsp cornstarch slurry
- 1 portion ramen noodles
- extra scallions
- toasted sesame
- 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.
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