Asian beef noodle soup with fried eggs

Ingredients:

Beef

• 2 tablespoons of vegetable oil
• 450 g of ground beef
• 1 teaspoon chili pepper flakes
• 1 teaspoon coarse salt
• 1 white onion, chopped

Soup

• 4 cups beef broth
• 0.33 l of beer (Corona or Pilsner)
• 0.5 cup gochujang paste
• 2 packages of instant noodles (no seasoning packets needed)
• 4 fried eggs
• 4 green onions (white and green parts), chopped
• 4 lime wedges

Preparation:

1. Beef:
   
   Heat oil in a large saucepan over medium-high heat. Add ground beef, chili flakes, salt, and onion.
2. Cook, stirring constantly, until the beef is cooked through, 5-8 minutes. Transfer to a plate, reserving the rendered fat in the pan.
3. Soup:
   
   Add the broth, beer, and gochujang to the same pan and stir. Bring to a boil, then add the noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
4. Ladle the soup into 4 wide bowls, dividing the noodles and beef evenly. Top with an egg and garnish with green onions. Serve with a lime wedge for a squeeze of juice.