This Spicy Steak Buldak Carbonara Ramen is the ultimate comfort-meets-chaos meal (in the best way). Juicy, buttery steak sits on a bed of creamy, fiery ramen coated in Marion’s Kitchen Sticky Chilli Ginger Marinade. It’s rich, spicy, and ridiculously satisfying – the kind of ramen that’ll make you forget all about takeaway. Drizzle over Crispy Chilli Oil for that extra kick of heat and crunch.
1 ribeye or strip steak (use a smaller cut)
2 tbsp unsalted butter
Salt, to taste
Freshly ground black pepper, to taste
½ medium onion, sliced
3 garlic cloves (small to medium), minced
1 pack Buldak Carbonara Hot Chicken instant ramen
1 green onion, sliced
3 tbsp Marion’s Kitchen Sticky Chilli Ginger Marinade
Marion’s Kitchen Crispy Chilli Oil, to serve (optional)
- Pat the steak dry and season both sides generously with salt. Heat a skillet over medium-high heat and add the steak. Sear for about 1 minutes per side, then add the butter and baste the steak with the melted butter. Remove from the pan, rest for 10 minutes, then slice. Season with freshly cracked black pepper.
- In the same pan with the leftover butter and steak drippings, add the onion and cook over medium heat until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the Sticky Chilli Ginger Marinade and the Buldak seasoning packet, stirring for 1 minute to bring out the flavour.
- In a separate pot of boiling water, cook the ramen according to packet instructions. Drain well.
- Add the ramen to the pan with the sauce and stir-fry until everything is well coated. Stir in the green onion, then top with the sliced steak.
- Serve immediately with an extra drizzle of Marion’s Kitchen Crispy Chilli Oil , if you like things extra spicy.
