This is a dish that I often crave, especially late at night and sometimes even for breakfast. Ramyeon are the Korean equivalent of Japanese instant ramen noodles. They come in an array of flavours, but I'm just interested in the noodles. Some decent stock, with a good spiking of fermented soybean paste and Korean chilli flakes and paste, is a good base. To this I just add some crunchy beansprouts, a soft egg, kimchi, stir-fried beef, spring onion, sesame and crispy shallots.

2 packets instant Korean ramyeon noodles

300g beef (eye fillet, rump or scotch), finely sliced

6 spring onions, white and green parts, finely sliced

1. For the broth, heat the stock and water in a medium saucepan until simmering. Add the remaining ingredients and stir to combine. Keep warm over low heat.

2. Cook the ramen noodles according to the packet instructions, omitting any flavour sachets. Keep warm.

3. For the beef, heat a wok or frying pan over a high heat until very hot. Add the oil and heat briefly, then add the garlic and fry quickly until fragrant. Add the beef and stir-fry for about 90 seconds. Add the gochujang, sugar, spring onion, sesame seeds and sesame oil, and stir through.

4. Bring the broth back to a simmer. Divide the ramen between two warm, deep bowls, then pour the broth over the noodles.

5. Top each bowl with egg, beansprouts and beef. Finish with the kimchi and crispy shallots, then serve immediately.

*Gochugaru flakes and gochujang paste are available at Asian grocers.

**Doenjang is a Korean soybean paste which is also available at Asian grocers.

***A neutral oil is one that has no flavour, which makes it ideal for sauteeing and stir-frying. Neutral oils include peanut oil, safflower oil and grapeseed oil.