Creamy Steak Ramyun

Creamy Steak Ramyun made with Shin Ramyun, rib-eye steak, milk, and cheese. This fusion ramen dish is the perfect comfort meal for any occasion. Spicy Shin Ramyun with a creamy twist! Milk broth, tender rib-eye, and melty cheese come together for the ultimate comfort food. You’ve gotta try this! #SteakRamyun

There’s something so deeply satisfying about combining the flavours of a good steak with the comforting, spicy kick of Shin Ramyun. It’s a dish that’s perfect for those days when you crave a little indulgence without the fuss of a full-on gourmet meal. My version of this classic Asian favourite adds a twist of creamy richness, inspired by a trend that’s been making its way around kitchens—milk ramen. Let me tell you, this fusion of spicy noodles, milk, and steak is pure comfort food heaven.

The Shin Ramyun Difference

First off, why Shin Ramyun? Well, it’s my go-to brand for one simple reason: it stands up to the heat. Unlike other brands like Maggi, which tend to get soggy in the soup if left too long, Shin Ramyun noodles stay chewy and retain their texture. Thanks to Nongshim’s 2014 recipe revision, Shin Ramyun noodles now have enhanced chewiness that makes them more forgiving in broths, perfect for a dish like this where you want the noodles to stay al dente. And in this case, we’re taking that spiciness and toning it down with milk for an extra layer of richness.

Inspiration Strikes

This dish was inspired by Gabbie Kook (Josh’s wife from Jolly) who recently made a similar recipe for their friends. My daughter also adds her own twist when making milk ramen by topping it off with a slice of cheese. I decided to take things up a notch by adding medium-rare rib-eye steak slices, bringing together the bold flavours of Shin Ramyun with the creamy texture of milk, and the tender bite of steak. It’s quick, satisfying, and hits all the right notes.

A Bit of History on Milk Ramen

Milk ramen isn’t a new concept, but it’s definitely one of the more modern innovations in the world of instant noodles. The idea likely originated from the love for creamy tonkotsu broth in Japanese ramen, where the broth is cooked for hours until it takes on a rich, milky consistency. Here, we’re fast-tracking that idea with milk, creating a creamy, comforting broth in just minutes.

In Japan and Korea, this variation has caught on, particularly during colder months when a bowl of hot, creamy noodles just feels right. It’s a dish that combines the best of East and West, much like the idea of pairing Shin Ramyun with steak—unexpected, but utterly delicious.

Why Instant Ramen?

I know instant ramen gets a bad rap, but trust me, the good varieties can be every bit as tasty as something you’d find in a ramen restaurant. Instant ramen has been a staple in my life since my university days. Back then, I used to get creative with it, adding whatever ingredients were on hand to make it more substantial. My Aunt’s version, which resembled Filipino Lomi, was always a hit, and it inspired me to experiment with different flavours and textures over the years. Fast forward to today, and I’m still making ramen dishes, only now with rib-eye steaks and milk!

The Dish

So, what’s this dish all about? It’s simple. You start with a pack of Shin Ramyun, cook the noodles to your liking, and then simmer them in milk instead of water. Top it all off with a slice of cheese that melts into the creamy broth, and add slices of steak for that hearty, savory bite. It’s not your average ramen, but that’s the beauty of it—it’s something different, yet familiar, comforting, and rich.

Creamy Steak Ramyun

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• Author: Raymund
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 1 1x
• Category: Main Course
• Cuisine: Korean

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Description

Creamy Steak Ramyun made with Shin Ramyun, rib-eye steak, milk, and cheese. This fusion ramen dish is the perfect comfort meal for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 1 pack Shin Ramyun
• 250 g rib-eye steak, cooked to your liking, sliced
• 350 ml milk
• 1 processed cheese squares
• 2 1/3 cups water

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Instructions

1. In a pot, bring 2 1/3 cups of water to a boil.
2. Once boiling, add Shin Ramyun noodles and cook according to the package instructions.
3. Drain the noodles and place them in a bowl. Set aside.
4. In the same pot, add milk over low heat, then stir in the vegetable sachet and soup base from the noodle packet.
5. Add the cooked noodles back into the pot and stir until the noodles are coated in the creamy milk broth.
6. Remove from heat, serve topped with rib-eye steak slices, and place a slice of cheese on top. Let the cheese melt into the noodles.
7. Enjoy your creamy, spicy, and indulgent Steak Ramyun!

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Notes

Cook Time does not include preparation of steak.

Give this Steak Ramyun a try and let me know what you think. It’s one of those dishes that’s bound to become a comfort food staple, perfect for chilly days or when you need something quick but satisfying.