Hangover Ramen

Steps

1. 1

   Chop the scallions into small rounds, separating some for the initial cooking and some for the final garnish.

2. 2

   Set a pot over high heat and add a splash of oil. Add 1 tablespoon of chopped scallions and 1 tablespoon of minced garlic to the oil to create 'pa-gi-reum' (scallion oil).

3. 3

   Add 1 tablespoon of gochugaru to the scallion and garlic mixture, stirring briefly to toast the pepper without burning it.

4. 4

   Pour 2.5 cups of water into the pot and bring the liquid to a boil.

5. 5

   Add the ramen vegetable mix and a handful of fresh bean sprouts to the boiling water.

6. 6

   Stir in the ramen soup base packet and add black pepper to taste.

7. 7

   Add the ramen noodles to the pot. Cook for 4 to 7 minutes, depending on your preferred noodle texture.

   Start 7-minute timer
8. 8

   While the noodles cook, heat a separate skillet with a splash of oil over high heat. Add the thinly sliced beef (chadol) and sear quickly until cooked through.

9. 9

   Stir 0.5 tablespoon of gookganjang (soup soy sauce) into the ramen broth to enhance the flavor.

10. 10

    Transfer the ramen to a bowl. Top with the cooked beef and the remaining fresh scallions.