Pin it
Juicy cuts of beautifully cooked sirloin float in a flavorful, fragrant soup to make this stunning Japanese-style ramen. Layers of rich umami come from the blend of miso, gochujang, and sweet soy, while crunchy veggies and soft-centered eggs add amazing texture contrasts. This dish merges the warmth of classic ramen with the indulgence of premium steak.
During a freezing night last winter, I cooked this ramen at home. As the broth bubbled away, wonderful smells filled up my kitchen, and taking that first taste immediately warmed me up inside. Those soft pieces of steak made it feel like a real treat, way better than anything I'd paid for in restaurants.
Key Ingredients Explained
- Premium Sirloin Steak (2 pieces, 200g each): Pick steaks that have good fat marbling and bright red coloring.
- Fresh Ginger (5-6cm piece): Go for hard, unspotted ginger with smooth outer skin.
- Whole Garlic Cloves (3 large): Get fat, solid cloves with no green shoots coming out.
- Authentic Gochujang (1 tablespoon): Real Korean chili paste should look deeply red.
- White Miso Paste (1 tablespoon): Buy non-pasteurized miso from the fridge section.
- Kecap Manis (1 tablespoon): Find Indonesian sweet soy sauce that pours thick like syrup.
- Shiitake Mushrooms (100g): Look for ones with thick, curved tops.
- Pak Choi (2 small heads): They should have fresh, vivid green leaves.
- Spring Onions (2 fresh): Find ones with lively green tops and solid white ends.
- Rich Beef Stock (600ml): Use thick, jellylike stock for best results.
- Shallots (1 large): Good shallots feel heavier than they look.
- Carrots (1 medium): Go for vivid orange carrots with smooth outsides.
- Rice Noodles (200g): Get medium-thick noodles for the right texture.
- Fresh Red Chili (1 piece): They should be firm and shiny.
- Fresh Coriander: Choose bunches with vibrant green leaves.
- Black Sesame Seeds (1 tablespoon): Heat them up before using.
- Sesame Oil (1 tablespoon): Buy pure toasted variety for best flavor.
- Crispy Shallots (1 tablespoon): Make at home or buy ready-made.
Crafting Your Delicious Ramen
- Flavorful Broth Foundation
- Put sliced ginger, cut shallots, and whole garlic in a big pot. Add beef stock and heat until barely bubbling. Mix in miso paste until it melts away. Then add gochujang, soy sauces, and sesame oil, letting everything cook together for forty minutes.
- Steak Done Right
- Sprinkle salt and pepper on your sirloin steaks. Get a cast iron pan smoking hot. Cook steaks, turning just once, to how you like them. Let them sit before cutting.
- Veggie Magic
- Warm sesame oil in a pan. Cook shiitake mushrooms till they turn golden. Put in pak choi cut-side down, cooking until the leaves soften but stalks stay crunchy.
- Perfect Eggs
- Drop a room-temp egg into gently boiling water. Cook for six minutes, then put in ice water. Peel under cool running water.
- Putting It All Together
- Put cooked noodles into deep bowls. Pour hot broth over them. Arrange steak slices, veggies, and cut egg. Finish with fresh herbs and toppings.
Pin it
I grew up in a household that loved both Asian food and good steaks, so this dish feels like the perfect mix to me. I've found sirloin works amazingly in ramen, giving it that fancy touch that makes dinnertime extra nice.
Impressive Serving Suggestions
Take your ramen game up a notch by placing each part separately in the bowl for a beautiful look. Bring extra broth to the table in a hot pitcher so everyone can add more as they want.
Make It Your Own
Try switching up the meat and veggies to create new flavors in your dish. Duck breast makes it super rich, while seasoned tofu works great for vegetarians. Skinny enoki mushrooms add a nice soft texture, and a little chili oil on top brings wonderful heat.
Storage Advice
Keep your broth and noodles in different containers with tight lids. They'll stay good in the fridge for three days. Warm up slowly. Always cook fresh noodles when you're ready to eat.
I've slurped countless ramen bowls throughout Japan and played around with recipes in my kitchen for years. This version stands out as a fantastic mix of old techniques and new tastes. The secret is treating each ingredient right while letting them work together in harmony. Whenever I make this, everyone goes quiet except for happy slurping sounds—the best compliment any ramen cook could ask for.
Pin it
Frequently Asked Questions
- → Can the broth be prepared early?
- Absolutely! You can make it 2 days in advance and just warm it up when serving.
- → How do I nail the egg texture?
- Boil for 6 minutes, then move it straight into ice water to get that creamy center.
- → Can I pick a different type of noodle?
- Sure! Swap in ramen noodles or any other kind you like better.
- → What's the best steak option?
- While sirloin is great, ribeye or strip steak work just as well.
- → How can I adjust for vegetarians?
- Switch beef stock to mushroom stock, and replace the steak with mushrooms or tofu.