We’ve got some stoopidly succulent Sumpin’ Spicy Gochujang Ramen and Sticky Icky Icky Toffee Cake for your edible arrangement below. Treat yourself!

Sumpin’ Spicy Gochujang Ramen

Beef Marinade Shtuff

• ½ cup apple juice
• ¼ cup soy sauce
• 2 tbsp. light brown sugar
• 1 tbsp. toasted sesame oil
• 1 tbsp. tbsp. Korean red chili paste (Gochujang)
• Pinch of red chili flakes
• 4 cloves garlic
• 1 ½ in ginger, peeled and chopped
• Tri-tip

Ramen Shtuff

• 1 qt. beef stock
• 2 cups water
• 1 bunch scallions, diced, keeping green and white separated
• 2 cloves garlic, minced
• 2 in. piece of ginger/grated
• 2 tbsp. soy sauce
• 2 tbsp. Korean red chili paste (Gochujang)
• 1 tbsp. rice vinegar
• 1 tbsp. fish sauce
• 2 packs of desired ramen noodles

Optional Shtuff

• Soft boiled egg
• Sriracha sauce
• Jalapeno
• Lime wedge
• Cilantro

1. Combine the marinade ingredients and let that beef sit and soak up all that good good for at least an hour, ideally overnight.
2. Once the beef is marinated, pre-heat your oven to 400˚. In a large sauce pan over medium heat, add 2 tbsp. oil, white part of scallions, garlic, ginger, gochujang & chili flakes. Sauté until soft (~5-7 min.). Add broth, water, fish sauce, soy sauce, rice vinegar, and Sriracha sauce. Let simmer for 15 min.
3. While that’s a-simmerin’, get that beef going! Remove meat from marinade and place meat on a rack in a roasting pan. Roast for 20 min., or until you reach desired doneness of your beef. Remember, the meat keeps cookin’ after you take it out of the oven, so let rest on cutting board for 5 min. before slicing. Then thinly slice tri-tip, making sure to cut against the grain.
4. Your stock should now be filling your kitchen with a warm soothing aroma. Pop those ramen noods into the stock and cook for ~3 min. or until your desired smoosh of noodleage. Remove the noodles to your favorite serving bowl, ladle the stock back onto the noodles, and garnish with scallions, Sriracha sauce, diced jalapenos, cilantro, soft boiled egg and a lime wedge.
5.  Pair with a cold, full-flavored, hop-forward IPNA

Sticky Icky Icky Toffee Cake

Cake Shtuff

• 1 stick melted butter
• 1 cup packed brown sugar
• 2 eggs
• 1 tbsp. vanilla
• 2 cups flour
• 1 tbsp. baking powder
• 1 pinch salt
• 1 cup milk
• 1 cup chopped dates

Sauce Shtuff

• 2 cups packed brown sugar
• ½ stick butter, diced
• 2 cups water

1. Preheat yer oven to 375˚. Whisk melted butter, 1 cup brown sugar, eggs & vanilla together. Add in flour, baking powder, salt & milk. Stir that baby until it’s smooooth, then fold in dates.
2.  Spread mixture into a greased 13×9 glass baking dish, and sprinkle brown sugar over the top. Dot with ½ stick butter, and pour boiling water on top. (Trust us… it’s the magic!) Bake 30 min. or until carmelized on top.
3.  In a medium sauce pan over low-medium heat, add remaining brown sugar, diced butter, and water and stir until water reduces down. Once finished, keep on very low heat until the cake is baked. Pour caramel sauce over hot cake, and serve warm with vanilla ice cream and a cold IPNA.
4.  Stuff face!

Beer speaks. Bellies grumble.