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Sunny's Sunset Park Noodle Bowl

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons vegetable oil

1 pound ground chuck 

1 teaspoon red chile flakes 

1 teaspoon kosher salt 

1 white onion, chopped 


4 cups beef stock

One 12-ounce beer (I like Corona or a pilsner here)

1/2 cup gochujang 

2 packages ramen noodles (save the flavor packets for another use)

4 sunny-side up eggs 

4 scallions, white and green parts, chopped 

4 lime wedges 


  1. For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
  2. For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
  3. Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.
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