Ingredients
Servings: 1
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1 immi ramen packet
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¼ lb ribeye steak, cubed
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⅓ cup cabbage, thinly sliced
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¼ cup onion, thinly sliced
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2 green onions (1 sliced into 1-inch pieces, 1 thinly sliced)
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1.5 tbsp Korean roasted black bean paste
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1 tsp gochujang
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1 tsp oyster sauce
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1 tbsp sugar
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1 tbsp veg oil
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½ tbsp cornstarch
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½ cup cold water
Instructions
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Bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside.
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In a small bowl, mix cornstarch and water together. Set aside.
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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.
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Using the same pan, brown the steak on each side until medium rare, about 2-4 minutes. Remove and set aside.
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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.
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Then, add the cornstarch water mixture, oyster sauce and sugar. Mix until well combined and simmer until thickened.
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Then, add in steak, mix well and cook for 1 minute. Add the noodles and mix well, cooking for another minute.
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Garnish with the thinly sliced green onions and enjoy!