Jjapaguri Published: October 22, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Jjapaguri 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 immi ramen packet ¼ lb ribeye steak, cubed ⅓ cup cabbage, thinly sliced ¼ cup onion, thinly sliced 2 green onions (1 sliced into 1-inch pieces, 1 thinly sliced) 1.5 tbsp Korean roasted black bean paste 1 tsp gochujang 1 tsp oyster sauce 1 tbsp sugar 1 tbsp veg oil ½ tbsp cornstarch ½ cup cold water Cook Mode Prevent your screen from going dark Instructions Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside. In a small bowl, mix cornstarch and water together. Set aside. Heat a large pan over medium heat. Then, add vegetable oil and sauté the onion, 1-inch pieces of green onion and cabbage until soft. Remove and set aside. Using the same pan, brown the steak on each side until medium rare, about 2-4 minutes. Remove and set aside. Reduce heat to low and add the roasted black bean paste and gochujang. Cook for about 2 minutes. Then, add the veggies and mix until well combined. Then, add the cornstarch water mixture, oyster sauce and sugar. Mix until well combined and simmer until thickened. Then, add in steak, mix well and cook for 1 minute. Add the noodles and mix well, cooking for another minute. Garnish with the thinly sliced green onions and enjoy!