Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups beef broth
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 4 packs of ramen noodles (discard seasoning packets)
- 1 cup sliced shiitake mushrooms
- 2 cups baby spinach
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Feel free to substitute the beef with chicken or tofu if you prefer, and adjust the gochujang for a milder or spicier kick!
Instructions
- In a bowl, marinate the beef slices with soy sauce, sesame oil, salt, and pepper. Let it sit for at least 15 minutes.
- Heat the vegetable oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant, about 1 minute.
- Add the marinated beef to the pot, cooking until browned on all sides, around 4-5 minutes.
- Pour in the beef broth and bring to a boil. Stir in gochujang and reduce the heat to a simmer.
- Add the shiitake mushrooms and let them cook for about 3 minutes, until tender.
- While the broth simmers, cook the ramen noodles in a separate pot according to package instructions. Drain and set aside.
- Add the baby spinach to the simmering broth, allowing it to wilt slightly.
- Divide the noodles into bowls, ladle the beef and broth mixture over the top, and garnish with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International