Name: Galbi-jjim Ramen
Ingredients: 1 Spicy “Beef” immi packet; 1 cup beef broth; 1 tbsp soy sauce; ½ tbsp mirin; ½ tsp sugar; 1 tsp Asian pear, grated; Freshly cracked black pepper; 1 garlic clove, smashed; 2 thin strips of ginger; 4 oz steak, seared and slice; d thinly; ¼ Korean radish, sliced into thin rounds; ¼ carrot, sliced into thin rounds; 2 shiitake mushrooms, thinly sliced; Toppings: thinly sliced green onions and sesame seeds

Ingredients

Scale

Servings: 1

1 Spicy “Beef” immi packet
1 cup beef broth
1 tbsp soy sauce
½ tbsp mirin
½ tsp sugar
1 tsp Asian pear, grated
Freshly cracked black pepper
1 garlic clove, smashed
2 thin strips of ginger
4 oz steak, seared and slice
d thinly
¼ Korean radish, sliced into thin rounds
¼ carrot, sliced into thin rounds
2 shiitake mushrooms, thinly sliced
Toppings: thinly sliced green onions and sesame seeds

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Instructions

Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside.
In the same pot, bring 1 cup of water and 1 cup of beef broth to a boil. Add the spice packet, soy sauce, mirin, sugar, black pepper, Asian pear, garlic clove and ginger, and stir until fully combined. Simmer for 3 minutes.
Then, add the daikon, carrot and shiitake mushrooms and simmer for about 7 minutes, or until daikon and carrot are fork tender.
Add ramen noodles to a bowl and top with the steak, daikon, carrots and mushrooms. Pour broth all over, removing the garlic clove and ginger, and garnish with green onions and sesame seeds. Enjoy!