Step 1

Pat the beef dry and season with a few generous pinches of salt and pepper. Heat 1 tablespoon of the oil in a large stockpot over medium-high heat. Add half of the beef (or however much will fit in a single layer) and cook undisturbed for 1-2 minutes or until the bottom side is seared and browned and releases easily from the pan. Flip the beef and repeat until seared on all sides. Transfer the cooked beef to a clean plate. Repeat with the remaining beef and 1 tablespoon oil, then transfer the cooked beef to the clean plate and set aside.

Step 2

Add the remaining oil and onion to the stockpot and stir to combine. Sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned.

Step 3

Add the water, kimchi, gochujang, gochugaru, ginger, soy sauce, seared beef, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low-simmer), cover, and simmer for 30 to 40 minutes or until the beef is tender and shreds easily.

Step 4

Transfer the beef to a cutting board and stir the sesame oil and ramen noodles into the hot broth. Use two forks to shred the beef into bite-sized pieces, then stir it back into the soup. Continue cooking, stirring occasionally, until the ramen noodles are cooked.

Step 5

Serve. Serve immediately, garnished with lots of green onions, and enjoy!