| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground chuck
- 1 teaspoon red chile flakes
- 1 teaspoon kosher salt
- 1 white onion, chopped
- 4 cups beef stock
- One 12-ounce beer (I like Corona or a pilsner here)
- 1/2 cup gochujang
- 2 packages ramen noodles (save the flavor packets for another use)
- 4 sunny-side up eggs
- 4 scallions, white and green parts, chopped
- 4 lime wedges
Instructions
- For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
- For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
- Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 615 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 44 g |
| Cholesterol | 231 mg |
| Sodium | 2703 mg |
Reviews
Loved this! So easy to make! This recipe for sure will be on a weeknight rotation. I don’t like scallions, so I garnished with cilantro. So yummy!
My kids and I love this recipe!! Thank you for sharing.
Just meh…
Love this soup! If you don’t like super spicy cut the gochichung in half or more and skip the red pepper flakes. I used Impossible meat and it was delicious
This was horrible! It was way too spicy which could be bearable if the flavor was good…but it was not. We dumped the whole pot!
This is so easy to make, yet the soup tastes authentic. Like the ramen restaurant soup. I have made Japanese ramen soup from scratch before, which took the whole day if not two days to make. This one took about 30 minutes. And not much dishes to clean, except one pot. It’s a winner. The meat topping made a bit too much for the batch. It could be reduced to half.
We make this at least once a month! Definitely favorite! I also make a kid friendly one without the spice and they love it.
Very good! And I think the whole thing came together faster than 25 mins!!
Great!
I made this for dinner tonight and it was absolutely delicious. I didn’t have gochujang so I used Thai red curry paste because that was what I had on hand. I used 2 tablespoons and the heat was perfect for me and my husband. Other than that I followed the recipe. The squeeze of lime at the end woke the whole dish up. I would definitely make this again.