Raymon Kim's Beef Ramen

Name: Raymon Kim's Beef Ramen
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: spicy instant ramen 1 pack; beef brisket 120g; onion 1/2; green onion 1 stalk; carrot 1/3; ginger 1 piece; vegetable oil a little; egg 1; pepper a little; water or vegetable stock 550ml

A special ramen with a rich, deep broth flavor made by gently sautéing beef brisket and vegetables in aromatic ginger oil, reminiscent of jajangmyeon.

20 min Difficulty Easy Noodles & bunsik

Main ingredients

ramenbeefoniongreen onioncarrotgingeregg

Ingredients needed 1 servings

spicy instant ramen 1 pack
beef brisket 120g
onion 1/2

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ramen beef onion green onion carrot ginger egg

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green onion 1 stalk

carrot 1/3

ginger 1 piece

vegetable oil a little

egg 1

pepper a little

water or vegetable stock 550ml

Recipe

While bringing water to a boil, pre-boil vegetable scraps such as onion skins and green onion roots in a pot to create a rich vegetable stock.
Slice green onion diagonally, and cut onion and carrot thickly to preserve texture after cooking.
Slice ginger thinly so its aroma evenly infuses the broth.
In a bowl, crack one egg and sprinkle pepper to taste, then lightly stir without fully mixing yolk and white.
Heat vegetable oil in a pan or wok, add sliced ginger, white part of green onion, half of the chopped onion, and carrot, and sauté until fragrant and golden.
Once the vegetable aroma rises, add beef brisket and half the powdered soup mix, stirring thoroughly until the seasoning penetrates the meat.
When the meat loses its raw color, pour in the prepared vegetable stock (or water), add the remaining soup powder and leftover vegetables, and bring to a boil.
When the broth begins to bubble vigorously, add the ramen noodles and use tongs or chopsticks to lift and drop them repeatedly, allowing air friction to cook them to a firm, chewy texture.
Once the noodles reach your desired doneness, just before turning off the heat, gently swirl the egg mixture around the edge of the pot and let it cook softly with residual heat.

Prep a clean vegetable stock using scraps, and slice green onion, onion, carrot, and ginger to appropriate sizes.
Sauté ginger and vegetables in oil, then add beef brisket and half the powdered soup mix, stirring well to season throughout.
Pour in stock, bring to a boil, add noodles and remaining soup mix, cook through, then finish by gently swirling in the egg mixture.

Cooking tips

Adding about half the powdered soup mix early during sautéing ensures the savory flavor penetrates the beef all the way through, preventing surface-only seasoning.
Thinly slicing ginger allows its essential oils to release fully during cooking, effectively eliminating any beefy odor while adding an exotic depth to the broth.
Never stir the egg mixture into the broth after adding—it will cloud the liquid and make it look messy. Instead, place it around the rim just before turning off the heat and let it gently cook with residual heat for a clean finish.

Recommended for

Those who want to enjoy a hearty, restaurant-quality meal with minimal effort using instant ramen.
Those seeking a deep, satisfying broth to cleanse and soothe their stomach the morning after drinking too much.

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Raymon Kim's Beef Ramen

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Tags 🏷️

Ingredients needed 🛒1 servings