I was recently inspired by the lovely amazing and talented streamer on twitch who cooked live on stream ram-don noodles. It looked delicious and fun to make so I decided why not change up the recipe a tad to make it my own recipe and also try to make it myself for the first time. Now, I’m no stranger to black bean noodle dish Jajangmyeon. I’ve made it vegetarian style and with pork and cabbage using the noodles that are chewy and stretchy. I’ve made the sauce from using the Jajangmyeon paste, from the jar, mixing it with chicken stock and thicken it with tapioca starch or cornstarch slurry. This takes about an hour to make. The Ram Don takes about 45 minutes or less depending how fast you are about preparation and cooking the meal.
In the process of making Ram-Don, I confess, I failed as a chef to get that nice sear on the steak, because I believe the onions mixed into the steak released too much water. What would I do different to the steak LOL! I would focus on searing the juicy rib eye steaks, maybe even with some butter and then later adding in some diced onions for added flavor and texture. Besides that, the dish overall was simple to make, as it is cooked using two different types of instant ramen, spicy seafood udon Neoguri and Chapagetti together makes magic! I want to thank the lovely streamer on twitch for this inspiration and I hope she finds my little twist to the recipe to be fun to try as well. Ram-don is a recipe anybody should be able to make whether you’re new to cooking or a seasoned cook. One it’s an upscale version of black bean noodles yet easy because you’re cooking with two different instant noodles to bring into one delicious meaty meal!
Ram Don Recipe – serving size 4-people
4 boneless Rib eye beef steaks cubed marinated for about 2 hour or more.
- 4 Tablespoon of Mirin
- 4 Tablespoon of Shaoxing Wine
- 2 Tablespoon of Sesame seed oil
- 1 Tablespoon of light soy sauce sauce
- 1 Tablespoon of fresh crack black pepper
- 3 minced garlic cloves
Step 1) Taking a sharp chef’s knife and cutting board, cube the steak and throw out any massive fat parts. Leave some fat on but not if it’s larger than 2 inches.
Step 2) Place the cube steak into a bowl, measure the seasoning or sprinkle it over the cube steak carefully. Then combine it with cleaned washed hands or use plastic gloves or with a big spoon. I tend to use my hand, because it’s just easier. Cover the meat in the bowl and marinade for 2 hours or longer. I love a long marinade, personal preferences.
Making the Ram Don Dish
- 4 cubed marinated steaks – probably close to 4 lbs of meat. I trimmed some fat off so why I estimated to be close to 4 lbs of meat.
- 2 packages of Chapagetti 3 packages of spicy seafood Neoguri
- half of a large diced onion
- 4 stalks of cleaned green onions
- 2 teaspoon of Kosher salt
- 2 Tablespoon of dark soy sauce
- 1 -2 Tablespoon of cooking oil – or unsalted butter
- optional while cooking – dark soy sauce
- julienne cucumber and yellow pickled radish for garnish and toasted sesame seeds
- Take out the marinade steak. Sit on the counter to let it come up to room temperature a bit.
- Taking a large pot, fill it with about 6 cups of cold water and place onto the stove and turn the heat to medium high, to allow to come up to a boil. Place a lid on top so the water doesn’t evaporate.
- Taking a wok or searing pan, turn the heat to medium high, and allow it to get hot for about one minute. Then add some cooking oil or about 1-2 Tablespoons of unsalted butter.
- Gently add the cubed marinated steak to the pan and allow it to sear up by browning the steak on each side. Once it is lightly browned add the diced onions, turn the heat up to medium high heat to get the searing going more and cook the steak to internal temperature of at least 145-150 for medium rare to medium. Once the steaks are seared, but not over 150 degrees. If it is over don’t worry it will still taste just fine. Set the steak in a bowl to stop the cooking process. Turn off the heat on the stove and place the steak cube into a bowl and set it aside for later.
- Unpackage all the ramen bags and set out the dried vegetables and oil; keep one of the spicy seafood Neoguri packages to the side.
- When you return, the pot of water should have come to a nice roaring boil. At this time, add the ramen noodles and cook it just until it loosens up using a pair of tongs to move them around to check for a loosening texture. Next, take a liquid measuring cup and scoop up about 1 to 1 1/2 cups of the noodle water, set it aside for later. Then drain the ramen noodles into a strainer then set in the sink, ready to catch those loose noodles.
- If the wok is not already sitting on a burner. Place the wok back onto the stove and turn back onto medium high heat and once again let the pan get hot. This takes about one minute or two.
- Add the cup of noodle water into the wok or pan and then gently place the loosen ramen noodles into the wok and then add the packages of dried vegetables, then two of the Chapagetti black bean seasoning packages, including especially the oil package because it spreads the sauce easily and one of the spicy seafood Neoguri . At this time, I like to dazzle up the the recipe by adding a little dark soy sauce to give the noodles and meat the darker appearance. Taste the noodles and beef before adding any more salt or black pepper to the dish. You may want it a bit more salty or peppery, but taste it first before you add more. Now add the steak to the noodles and combine it well with tong or spatula. Turn off the heat and just keep mixing until everything looks well combined. Serve it up immediately while hot with the cucumber and yellow radish, yum!