Korean Beef Ramen
Ready in under 30 minutes, this Korean Beef Ramen is a quick and easy weeknight main dish or side. Full of flavor but super easy to throw together.
Servings: 4
Calories: 427kcal
Ingredients
- 6 ounces ramen noodles
- 1- pound lean ground beef
- 1 teaspoon fresh grated ginger
- 2 cloves garlic minced
- 1/3 cup low-sodium soy sauce
- 1/3 cup light brown sugar packed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 green onions thinly sliced
Instructions
- Bring 2 quarts of water to a boil.
- Add the ramen noodles and cook for 3 minutes, stirring occasionally to break them up. Drain and run cold water over them to stop the cooking process. Drain well and set aside.
- In a large skillet, crumble and cook the beef until there is no pink left, 8-10 minutes.
- Drain any excess grease.
- Add the ginger and garlic to the skillet and cook for 1 minute until fragrant.
- Add the soy sauce, brown sugar, salt, and pepper. Stir well to combine.
- Cook for 2 minutes.
- Add the ramen and toss with the beef and sauce.
- Cook for an additional 2 minutes, stirring constantly to thicken the sauce and coat the noodles.
- Serve immediately with the green onions for garnish.
Notes
- Add some sesame seeds or chili flakes as garnish to switch it up.
- If it seems a little dry when reheating leftovers, I like to add a few splashes of beef stock to loosen it up.
- Other vegetables can be added to this recipe to beef it up, see above on some ideas.
- Use any flavor of ramen as you will not be using the seasoning packet.
- Double this recipe to serve more people.
- This can be frozen, see above on how to do that.
- Ground chicken or turkey can be used in place of the ground beef.
Nutrition
Calories: 427kcal | Carbohydrates: 47g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1857mg | Potassium: 594mg | Fiber: 1g | Sugar: 19g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 5mg