Bulgogi Ramen Recipe

Combine chicken stock and pork stock in a medium saucepan and bring to a gentle simmer over medium heat.

Add butter and dashi powder to the simmering stock; whisk to melt and incorporate for 1 minute.

In a small bowl, whisk together gochujang, soy sauce, mirin, sesame oil, brown sugar, grated garlic and ginger until smooth to make the gochujang tare.

Ladle about 3/4 cup of the hot combined stock into the tare bowl, whisk to thin and temper. Return the tempered tare to the saucepan and stir to combine.

Simmer gently for 4–6 minutes to meld flavors. Taste and adjust salt and pepper. Keep hot on very low heat while preparing other components.

In a bowl combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic and chopped green onion to form a marinade.

Toss the thinly sliced beef with the marinade until evenly coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large skillet or cast-iron pan over high heat. Add vegetable oil and when shimmering, add marinated beef in a single layer. Sear without overcrowding in batches if needed.

Cook 1–2 minutes per side until browned and just cooked through. Remove to a plate and keep warm. If you like, finish with a small splash of sesame oil.

66°C (151°F) style egg - sous vide or calm-simmer method

For precision: preheat a sous vide bath to 66°C (151°F). Gently place eggs in the bath for 45 minutes. For stovetop method: bring a pot of water to 66–70°C (140–158°F) (a small simmer) and maintain that temperature as best as possible; gently cook eggs for 45 minutes. Alternatively, for a soft but firmer yolk, cook at 63°C (145°F) for 45 minutes if available.

When eggs are done, transfer immediately to the ice water bath to stop cooking for 2–3 minutes. Carefully peel and set aside.

Bring a separate pot of water to a rolling boil. Cook the ramen noodles according to package instructions until just al dente, typically 2–3 minutes for fresh or 4–5 for dried. Drain, reserving a small cup of noodle water if needed to loosen the broth.

If bean sprouts are raw, blanch them in boiling water for 30–45 seconds, then plunge into ice water, drain and pat dry. Warm kimchi briefly in a small pan if you prefer it hot (optional).

Divide the tare-enhanced broth between two large ramen bowls (about 1.5 cups broth per bowl). If broth is very concentrated, adjust by adding reserved stock or noodle water to reach desired saltiness and volume.

Nest the cooked noodles into the center of each bowl of broth.

Top each bowl with a portion of gochujang-marinated beef (arrange attractively on one side), a halved 66°C egg (place yolk side up), 1/4 cup chopped kimchi, about 3 tablespoons blanched bean sprouts, and 1 tablespoon fukujinzuke relish.

Scatter sliced negi (green onion) over the bowl, sprinkle a pinch of furikake and toasted sesame seeds, and add a small drizzle of chili oil if desired.

Serve immediately with optional extras (extra gochujang, soy sauce, or chili oil) on the side.