Dominique Woolf’s Kimchi Beef Peanut Butter Ramen

Ingredients

Serves 2

Prep: 10 mins

Cook: 20 mins

For the steak:

1 x 200-250g sirloin steak

1tsp toasted sesame oil

1tbsp light soy sauce

For the noodles:

2 nests of medium egg/wheat noodles

4tbsp unsweetened peanut butter

2tbsp gochujang

1tbsp light soy sauce

1 tbsp sugar

600ml chicken stock

Neutral oil, to fry

2 spring onions, sliced

2 large eggs, room temperature if possible

To serve:

100g kimchi, chopped (I use scissors)

1 spring onion, finely sliced

Instructions

Place the steak in a dish and coat with the sesame oil and 1 tablespoon of soy. Leave to marinate while you prepare the rest of the dish.
Cook the noodles according to packet instructions. Drain, rinse, and set aside in the colander.
Meanwhile, whisk together the peanut butter, gochujang, soy and sugar with a little of the stock, adding it slowly until you have a smooth paste. Set aside.
Heat a drizzle of oil in a large saucepan over a medium heat. Add the spring onions and fry for a minute or so. Add the remaining stock along with the peanut butter mixture, and combine. Bring to the boil, then reduce the heat to the lowest setting and cover.
Bring a pan of water to the boil over a high heat. Reduce the heat to medium and add the eggs. Cook for 6½ to 7 minutes, depending on how soft you like your eggs. Place in cold water.
Meanwhile, heat a drizzle of oil in a frying pan over a high heat and when very hot, add the steak, leaving behind any excess marinade. Cook for 1-2 minutes each side, depending on how you like it done. Remove and leave to rest.
Peel and halve the eggs. Pour a little boiling water over the noodles to warm them, then divide between two bowls. Slice the steak thinly.
Ladle the broth over the noodles, and top with the beef and its resting juices, eggs, kimchi and spring onion. Serve immediately.

The Asian Pantry by Dominique Woolf (Penguin Michael Joseph, £22)

Photographer credit: Uyen Luu