Steak Buldak Ramen
The Backyard Palate shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Harlee Delker on SeeMeCook
A rich and spicy upgraded ramen bowl featuring creamy Buldak noodles, perfectly seared steak, and soy-marinated soft-boiled eggs.
- Time
- 2 hours 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Ramen Bowl
- 455 g
- 280 g
- 60 g
- 30 g
- 35 g
- 30 g
- 10 g
Marinated Yolky Eggs
- 150 g
- 180 g
- 40 g
- 14 g
- 15 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.35 kg before cooking, which is about 675 g per serving.
Steps
Marinated Eggs
Prepare the ramen eggs: Bring a pot of water to a boil. Carefully add the eggs and boil for exactly 6 1/2 minutes.
Immediately plunge the boiled eggs into an ice bath to stop the cooking process. Once cooled, peel the eggs.
In a bowl, combine the soy sauce, sugar, sesame oil, hot sauce, rice vinegar, and 2 oz of water. Stir until the sugar is dissolved.
Place the peeled eggs in a jar and pour the marinade over them. Marinate for at least 2 hours, or ideally overnight in the refrigerator.
Ramen Assembly
When ready to serve the ramen, sear your steaks to your desired doneness, let them rest, and then slice them.
Boil the Buldak ramen noodles in water for about 5 minutes until tender.
While the noodles boil, prepare the sauce base in a serving bowl by combining the Buldak sauce packets, Buldak powder packets, mayonnaise, minced garlic, and egg yolks. Stir until well combined.
Reserve 1/2 cup of the hot noodle cooking water and add it to the sauce base in the bowl. Stir to create a creamy consistency.
Drain the noodles and add them to the bowl with the sauce, tossing to coat.
Top the ramen with the sliced steak, the marinated ramen eggs (halved), a drizzle of chili oil, and chopped green onions.
Notes
The recipe makes 2 servings, though the video shows a larger portion. For the best flavor, marinate the eggs overnight. Use any steak cut you prefer, such as ribeye or New York strip.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1797
- Protein
- 89 g
- Carbs
- 115 g
- Fat
- 110 g
- Fiber
- 3 g
Where the calories come from
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