Marinate the Beef: In a small bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, and a pinch of black pepper. Mix well and set aside to marinate while you prepare the other ingredients.

Sear the Beef: Heat the vegetable oil in a medium-sized pot or deep pan over a medium-high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side, until just cooked through and lightly browned. Don't overcrowd the pan; cook in batches if necessary. Remove the beef from the pot and set it aside.

Build the Broth: In the same pot, reduce the heat to medium. Add the remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in the 1.2 litres of water, scraping up any browned bits from the bottom of the pot.

Flavour and Boil: Add both ramen seasoning packets, the vegetable packets, the gochujang, and the gochugaru (if using). Stir well to dissolve the paste and bring the broth to a rolling boil.

Cook the Noodles: Once boiling, add the two blocks of instant noodles to the broth. Cook according to the packet instructions, usually for about 3-4 minutes, using chopsticks or a fork to separate the noodles as they soften.

Get it Creamy: Reduce the heat to low. Place the two slices of cheese on top of the noodles and let them melt into the broth, which should take about 30 seconds.

The Final Touch: Turn off the heat completely. Slowly pour the whisked egg into the broth while continuously and gently stirring with chopsticks. I find this motion is key. Do not let the broth boil, or the egg will curdle. The residual heat will cook the egg and create a rich, velvety broth.

Assemble Your Bowl: Divide the noodles and broth between two deep bowls. Top with the cooked beef, sliced spring onions, toasted sesame seeds, and strips of nori. If you're using them, add a halved soft-boiled egg to each bowl. Serve immediately while it's hot and steaming.