Ingredients

• Jammy Eggs: 2–4 eggs; 1/3 cup soy sauce; 1/3 cup water; 1 tbsp mirin or honey; 1 tbsp rice vinegar
• Steak: 10–12 oz ribeye/sirloin/flank; 1 tsp soy; 1 tsp sesame oil; 1/2 tsp sugar; pepper
• Spicy Broth: 1 tbsp oil; 2 garlic cloves (minced); 1 tsp grated ginger; 1–2 tbsp chili crisp/oil; 1 tbsp doubanjiang or gochujang (optional); 2 cups broth; 1 cup milk/evaporated milk (or 3/4 cup coconut milk); 1 tbsp soy; 1 tsp sugar
• Noodles & Toppings: 2 ramen bricks; sliced scallions; sesame seeds, nori, cilantro (optional)

Instructions

1. Marinate eggs: Boil 6:30–7:00 min; ice bath; peel. Marinate in soy + water + mirin + vinegar for 30 min–24 hrs.
2. Season steak: Coat with soy, sesame oil, sugar, and pepper; set aside.
3. Broth: Sauté garlic & ginger in oil 30 sec. Stir in chili crisp and doubanjiang/gochujang 30 sec. Add broth, milk, soy, sugar; simmer 5–8 min.
4. Noodles: Cook ramen until just tender; drain.
5. Sear steak: In a hot skillet, sear 2–3 min per side; rest 5 min, slice thinly.
6. Assemble: Noodles in bowls → ladle hot broth → add steak, halved jammy eggs, scallions, and sesame/nori. Adjust heat with extra chili oil.

Tips & Variations

• For extra creaminess, whisk in 1–2 tbsp tahini or peanut butter to the broth.
• Swap steak for grilled chicken, shrimp, or crispy tofu.
• No chili crisp? Use 1–2 tsp sambal or sriracha + 1 tsp toasted sesame oil.
• Keep broth just below a boil after adding milk to prevent splitting.