Korean Ramen

Prepare the broth In a large pot, bring the broth to a boil.

2.Add the soy sauce, gochujang, gochugaru, sesame oil, minced garlic, minced ginger, and sugar to the pot. Stir well to incorporate the ingredients into the broth.

3.Reduce the heat to low and let the broth simmer for 20 minutes to allow the flavors to meld together.

Cook the noodles While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.

Strain the broth Once the broth is ready, strain it to remove any solid bits. Return the strained broth to the pot.

Prepare the soft-boiled eggs Prepare the soft-boiled eggs by boiling them for 6-7 minutes, then placing them in cold water to stop the cooking process. Peel and set aside.

Sauté the toppings In a separate pan, sauté the sliced mushrooms, carrots, and thinly sliced beef or tofu until cooked through.

Assemble the ramen bowls Divide the cooked ramen noodles between serving bowls. Ladle the hot broth over the noodles.

Add the toppings Top each bowl with a soft-boiled egg, sliced green onions, Korean radish kimchi, sautéed toppings, bean sprouts, and any additional desired toppings.

Serve Serve hot and enjoy!