Marinate the Beef: In a shallow dish, whisk together the 2 tbsp soy sauce, 1 tbsp gochujang, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, and gochugaru (if using). Add the steak and turn to coat it completely. Let it marinate for at least 10 minutes at room temperature (or up to 4 hours in the fridge).

Prepare the Toppings: While the beef marinates, prepare your toppings. Cook two eggs to your desired softness (I find 6-7 minutes in boiling water is perfect for a jammy yolk), then peel and halve them. Slice your spring onions and set everything aside.

Heat the Grill: Place a cast-iron grill pan or griddle over a high heat. You want it to get properly hot – it should be lightly smoking before you add the steak. This is key for getting those beautiful char marks.

Grill the Steak: Lightly oil the hot grill pan. Place the marinated steak on the pan and cook for 2-4 minutes per side for medium-rare, depending on the thickness. Avoid moving it around too much to allow a good crust to form. What works best for me is using a meat thermometer to ensure it's cooked just right.

Rest the Beef: This is a vital step! Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to settle back into the meat, making it incredibly tender and flavourful.

Make the Broth: While the beef is resting, pour the beef or chicken stock into a medium saucepan. Whisk in the remaining 1 tbsp of gochujang and 1 tbsp of soy sauce. Bring to a simmer over medium heat.

Cook the Noodles: Add the ramen noodles to the simmering broth and cook according to the packet instructions, usually for about 3-4 minutes, until just tender.

Slice the Beef: Once rested, slice the steak thinly against the grain. You should see a lovely pink centre.

Assemble and Serve: Divide the noodles and broth between two deep bowls. Arrange the slices of grilled beef over the top. Add a soft-boiled egg half to each bowl, then garnish generously with sliced spring onions, toasted sesame seeds, and a few slices of fresh red chilli if you like extra heat. Serve immediately while it's piping hot.