Salt the steak

Season both sides of the rib eye generously with salt and leave it to rest for 30-45 minutes.

If you don't have time, don't worry - you can skip this step and season just before cooking.

Make the creamy ramyun sauce

While the steak is resting, add the ramyun seasoning, egg yolk, Kewpie mayo, gochujang, light soy sauce, mirin and minced garlic to a large serving bowl.

Mix everything together until you have a smooth, creamy paste.

Cook the steak

Pat the steak completely dry with kitchen paper - moisture will have come to the surface while it was resting.

Season both sides with black pepper.

Heat a little neutral oil in a pan over high heat until hot, then add the steak.

Sear for around 1 minute per side, adjusting the cooking time depending on the thickness of your steak and your preferred doneness.

After flipping, add the butter and garlic cloves to the pan. Baste the steak with the foaming garlic butter for another minute.

Remove the steak from the pan and let it rest for 5 minutes before slicing.

Cook the noodles & rice cakes

While the steak is resting, bring a pot of water to a boil.

Add the rice cakes and Shin Ramyun noodles and cook for around 4 minutes, or until the noodles are cooked and the rice cakes are soft and chewy.

Add the pak choi during the last minute of cooking to soften it slightly.

Make the creamy sauce

Once the noodles are cooked, reserve some of the noodle water.

Slowly add a few spoonfuls of the hot noodle water to the sauce mixture, stirring constantly, we want the broth to emulsify with the mixture.

I used around ¼ cup, but add more or less depending on how brothyyou want your ramyun.

You want the egg yolk and Kewpie mixture to loosen into a silky, creamy sauce.

Assemble

Add the cooked noodles and rice cakes to the bowl and toss everything together until coated in the creamy sauce.

Top with the pak choi, coriander, soft-boiled egg and sliced steak.

Finish with spring onion greens, sesame seeds and a generous drizzle of chilli oil.