Bulgogi Ramen

Like all good things, this recipe was created by complete accident. I had some flank steak that needed using and I randomly had some ramen, so naturally I wanted to make something with the two of them. I was originally thinking of a dan dan noodle because I wanted that tingly spiciness. Flank steak wouldn’t be my first choice for dan dan noodles, so I was thinking I would make some bulgogi instead and do a stir fry noodle to get the same vibes. Instead of slow cooking the steak for that tender, juicy, pull apart bulgogi, I thought grilling it would be a unique taste. Anyways, you’re probably sick of me explaining why I made this dish and just want to make it -so everything you need is listed below! Feel free to add as much chili oil and spice you can handle, I’m still a wimp so I only use a tiny bit!

For the Beef:

• 1 Lb Flank or Skirt Steak, Quartered
• 1/2 Cup Soy Sauce
• 1/4 Cup Rice Vinegar
• 1 Tbsp Fish Sauce
• 1 Lime, Juiced
• 3 Tbsp Brown Sugar
• 1 Tbsp Sambal Oelek or Sriracha

For the Noodles:

• 4 Packages Ramen
• 4 Soft Boiled Eggs
• 4 Green Onions, Finely Diced
• 1 Lime, Quartered
• Sesame Seeds
• 3-4 Tsp Chili Oil

To Make:

1. In a large mixing bowl, whisk together the soy sauce, rice vinegar, fish sauce, lime juice, brown sugar and sambal. Place the steak in the marinade and make sure the steak is completely submerged. Cover and allow to marinate for 30-60 minutes, the longer the better.
2. When you are ready to cook, heat the grill to 450 degrees fahrenheit. Once the grill is heated to this temperature, carefully place the steak on the grill and sear for 4 minutes.
3. Flip and sear for another 4 minutes.
4. Turn the flames on the grill to low, cover and continue cooking the steak for another 12-15 minutes. (If you want better grill marks, you can flip the steak two more times).
5. Turn off the grill and transfer the steak to a plate. Allow the steak to rest for at least 5 minutes before slicing.
6. While the steak rests, prep your ramen and other ingredients. Cook the ramen according to the package instructions, except do not add the seasoning packet. When the ramen is tender, drain the excess water and stir in your chili oil.
7. Transfer the ramen to a shallow boil and top with the soft boiled egg, diced green onions, sesame seeds, and a lime wedge. For more spice, drizzle on more chili oil or sriracha.
8. Lastly, slice the steak and serve on top of the ramen. *this recipe will make 4 servings, so divide the steak on to 4 plates and enjoy!