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Tender slices of perfectly seared sirloin steak nestled in a rich, aromatic broth create this incredible Japanese-inspired ramen. The combination of miso, gochujang, and sweet soy sauce builds layers of deep umami flavor, while fresh vegetables and perfectly jammy eggs make every spoonful an adventure in texture and taste. This bowl brings together the comfort of traditional ramen with the luxury of a steakhouse dinner.
Last winter, I made this ramen during a particularly cold evening. The rich aroma filled my kitchen as the broth simmered, and that first spoonful of the deeply flavored soup instantly warmed my soul. The tender steak slices made it feel truly special, elevating it far beyond any restaurant ramen I had tried.
Essential Ingredients Breakdown
- High-Quality Sirloin Steak (2 pieces, 200g each): Select steaks with visible marbling and a rich red color.
- Fresh Ginger (5-6cm piece): Look for firm, unblemished ginger root with smooth skin.
- Whole Garlic Cloves (3 large): Choose plump, firm cloves without any green sprouts.
- Premium Gochujang (1 tablespoon): Authentic Korean red chili paste should have a deep red color.
- White Miso Paste (1 tablespoon): Select unpasteurized miso stored in the refrigerated section.
- Kecap Manis (1 tablespoon): Look for Indonesian sweet soy sauce with a thick, syrupy consistency.
- Shiitake Mushrooms (100g): Choose mushrooms with thick, domed caps.
- Pak Choi (2 small heads): Select crisp, bright green leaves.
- Spring Onions (2 fresh): Look for bright green tops and firm white bases.
- High-Quality Beef Stock (600ml): Choose rich, gelatinous stock.
- Shallots (1 large): Fresh shallots should feel heavy for their size.
- Carrots (1 medium): Select bright orange carrots with smooth skin.
- Rice Noodles (200g): Choose medium-thickness noodles.
- Fresh Red Chili (1 piece): Select firm, glossy chilies.
- Fresh Coriander: Pick bunches with bright green leaves.
- Black Sesame Seeds (1 tablespoon): Toast before using.
- Sesame Oil (1 tablespoon): Choose pure toasted sesame oil.
- Crispy Shallots (1 tablespoon): Store-bought or homemade.
Creating Your Ramen Bowl
- Aromatic Broth Base
- Combine sliced ginger, quartered shallots, and whole garlic cloves in a large pot. Pour in beef stock and bring to a gentle simmer. Add miso paste, stirring until dissolved. Introduce gochujang, soy sauces, and sesame oil, letting flavors meld for forty minutes.
- Perfect Protein Preparation
- Season sirloin steaks with salt and pepper. Heat a cast iron skillet until smoking hot. Sear steaks, flipping once, to desired doneness. Rest before slicing.
- Vegetable Symphony
- Heat sesame oil in a pan. Sauté shiitake mushrooms until golden. Add pak choi cut-side down, cooking until leaves wilt but stems remain crisp.
- The Golden Egg
- Lower room-temperature egg into simmering water. Cook for six minutes, then transfer to an ice bath. Peel under cool running water.
- Final Assembly
- Portion cooked noodles into deep bowls. Ladle hot broth over noodles. Arrange sliced steak, vegetables, and halved egg. Garnish with fresh herbs and toppings.
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Growing up in a family that valued both Asian cuisine and quality steaks, this recipe bridges both worlds perfectly. The tender sirloin has become my favorite protein choice for ramen, offering a luxurious twist that makes every bowl special.
Creative Serving Ideas
Transport your ramen experience to new heights by arranging components separately in the bowl for visual impact. Serve extra broth in a warmed pitcher alongside for customization.
Personalize Your Bowl
Experiment with different proteins and vegetables to bring new dimensions to your dish. Duck breast adds richness and depth, while marinated tofu offers a flavorful vegetarian option. Enoki mushrooms contribute a delicate, tender texture, and a drizzle of chili oil brings a vibrant, spicy kick.
Keep It Fresh
Store broth separately from noodles in airtight containers. Refrigerate for up to three days. Reheat gently. Prepare fresh noodles for each serving.
After countless bowls of ramen across Japan and experimenting in my own kitchen, this recipe stands out as a perfect fusion of traditional technique and modern flavors. The key lies in respecting each ingredient while allowing them to harmonize in the bowl. Every time I serve this, the room falls silent except for the happy sounds of slurping—the ultimate compliment to any ramen chef.
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Frequently Asked Questions
- → Can I make the broth ahead of time?
- Yes! The broth can be made up to 2 days ahead and reheated when ready to serve.
- → What's the best way to cook the egg?
- Time it exactly 6 minutes after the water starts boiling, then immediately place in ice water for that perfect jammy yolk.
- → Can I use different noodles?
- Yes, while rice noodles are specified, you can use ramen noodles or other Asian-style noodles.
- → What cut of steak works best?
- Sirloin is specified, but you could also use ribeye or strip steak for equally good results.
- → Is there a vegetarian alternative?
- You can substitute the beef stock with mushroom stock and replace the steak with extra mushrooms and tofu.