Korean Inspired Rump Steak Ramyeon
with Gochujang, Lime and Egg Noodles
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Egg
- Celery
- May contain traces of allergens
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- Cashew nuts
- Nuts
A spicier take on Japanese ramen, Korean ramyeon is the inspiration for this dish. With zingy ginger, soy sauce, spicy gochujang and sticky ketjap manis, the broth is richly flavoured and topped with tender beef steak. Gochujang brings the heat and bright colour as well.
Ingredients
250 grams
Beef Rump Steak
3 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Pak Choi
(May be present: Celery)
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
50 grams
Gochujang Paste
(Contains: Soya)
20 grams
Ketjap Manis
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
16 milliliter(s)
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
Not included in your delivery
2 tsp
Sugar
500 milliliter(s)
Water for the Broth
2 unit(s)
Egg
Nutrition Values
Utensils
Cooking Steps
Boil a full kettle. Remove the steak from your fridge to allow it come up to room temperature.
Peel and grate the garlic (or use a garlic press). Halve the lime.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Heat a drizzle of oil in a large saucepan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Once the mushrooms are browned, add the garlic, ginger puree and gochujang paste to the pan. Stir-fry for 1 min.
Stir in the sugar and water for the broth (see pantry for both amounts), ketjap manis and soy sauce. Stir well to combine.
Bring to the boil, then simmer for 8-10 mins.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
If you'd like to add a soft boiled egg to this recipe, refill and boil your kettle. Pour the boiled water into the (now empty) noodle saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Once the egg has cooled slightly, peel away the shell. Slice the egg in half lengthways.
Thinly slice the steak.
Add the pak choi to the soup and simmer until tender, 1-2 mins more. Taste the soup and season with salt and pepper if needed. Add an extra pinch of sugar or squeeze of lime juice if needed.
Share the noodles between your bowls and ladle over the soup from the saucepan.
Top with the sliced steak and egg (if you cooked them).
Drizzle with the sriracha and scatter over sesame seeds to finish.
