Kimchi Beef Peanut Butter Ramen Recipe
By Dominique Woolf
-
Easy
When I’ve had a busy day and I’m in the mood for comfort and some gentle chilli heat, this is exactly what I crave. The rich, nutty broth is thick and almost curry-like, and works so well with the soymarinated beef, creamy soft-boiled eggs and kimchi – which gives pops of tanginess and crunch. A very satisfying, slurptastic dish!
This recipe is extracted from The Asian Pantry, by Dominique Woolf, Photographed by Penguin Michael Joseph
Try Dominique's recipe for Fried Courgettes with Fish Sauce Caramel & Satay BLT!
Ingredients for Kimchi Beef Peanut Butter Ramen
For the steak
- 1x 200–250g sirloin steak
- 1 tsp toasted sesame oil
- 1 tbsp light soy sauce
For the noodles
- 2 nests of medium egg/wheat noodles
- 4 tbsp unsweetened peanut butter
- 2 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 600ml chicken stock
- Neutral oil, to fry
- 2 spring onions, sliced
- 2 large eggs, room temperature if possible
To serve
- 100g kimchi, chopped (I use scissors)
- 1 spring onion, finely sliced
How to make Kimchi Beef Peanut Butter Ramen
- Place the steak in a dish and coat with the sesame oil and 1 tablespoon of soy. Leave to marinate while you prepare the rest of the dish.
- Cook the noodles according to packet instructions. Drain, rinse and set aside in the colander.
- Meanwhile, whisk together the peanut butter, gochujang, soy and sugar with a little of the stock, adding it slowly until you have a smooth paste. Set aside.
- Heat a drizzle of oil in a large saucepan over a medium heat. Add the spring onions and fry for a minute or so. Add the remaining stock along with the peanut butter mixture, and combine. Bring to the boil, then reduce the heat to the lowest setting and cover.
- Bring a pan of water to the boil over a high heat. Reduce the heat to medium and add the eggs. Cook for 6½–7 minutes, depending on how soft you like your eggs. Place in cold water.
- Meanwhile, heat a drizzle of oil in a frying pan over a high heat and when very hot, add the steak, leaving behind any excess marinade.
- Cook for 1–2 minutes each side, depending on how you like it done. Remove and leave to rest.
- Peel and halve the eggs. Pour a little boiling water over the noodles to warm them, then divide between two bowls. Slice the steak thinly.
- Ladle the broth over the noodles, and top with the beef and its resting juices, eggs, kimchi and spring onion. Serve immediately.
About the author
Dominique, a half-Thai food writer, penned cookbooks like "Dominique’s Kitchen" and "The Asian Pantry". She won The Great Cookbook Challenge with Jamie Oliver, Channel 4. Founder of The Woolf’s Kitchen, her tamarind sauce led to her award-winning range of chilli oils and pastes, aiming to inspire cooking excitement.
