Fiery Ram-Don

A recipe for Fiery Ram-Don. Chapagetti and Neoguri are combined with marinated steak and seasoned with sesame chili oil for even more heat.

Course Main

Cuisine Korean

Keyword beef, Korea, Korean, meat, noodle

Prep Time 10

Cook Time 10

Resting Time: 30

Total Time 50

Servings 4 Servings

12 ounces (340 grams) sirloin or ribeye steak cut to 3/4 inch (2 centimeter) dice
1/2 tablespoon (6 grams) kosher salt
2 1/2 tablespoons (38 milliliters) ponzu sauce
2 teaspoons (10 milliliters) vegetable oil
2 (4.2 ounce, 127 gram) packages Chapagetti
2 (4.2 ounce, 127 gram) packages Neoguri
2 scallions thinly sliced, for garnish
Sesame chili oil or regular sesame oil to taste, for garnish

In a medium bowl, stir together the steak, salt and ponzu sauce. Cover the bowl and set aside to marinate for 30 minutes.
Place a large skillet over medium-high heat and warm the vegetable oil.
When the oil is hot, add the steak (discarding the marinade) in a single layer. Cook, without stirring, until golden brown, about 2 minutes.
Flip the steak and continue cooking until medium, about 2 minutes. Transfer to a plate, cover and set aside.
Bring a large pot of water to a boil over high heat. Add all four packages of instant noodles (setting aside all of the seasoning packets for now) and cook, stirring occasionally, for 3 minutes.
Scoop out and reserve 2 cups (480 milliliters) of the noodle water. Drain, but do not rinse, the noodles.
In a large bowl, combine the reserved noodle water and the contents of all of the seasoning packets that came with the four packages of noodles, including any soup bases, vegetables and/or oil. The exact contents of the seasonings may vary from brand to brand; that's okay, just add them all. Whisk together.
Add the drained noodles and toss until the noodles are completely coated with the sauce. Add the steak and toss to combine.
Divide among four bowls, and top with the scallions and sesame chili oil.