In a serving bowl, combine one egg yolk, the Shin Ramyun soup powder, one tablespoon of mayonnaise, and half a tablespoon of minced garlic. Mix them together to create the sauce base.

In a separate pan, pan-fry the beef brisket for topping until it's golden brown and cooked through.

Bring 500ml of water to a boil. Briefly blanch a handful of bean sprouts, then remove them and rinse with cold water. Set aside.

In the same boiling water, add the dried vegetable flakes and the ramen noodles. Cook until the noodles are done.

Once the noodles are cooked, pour the hot broth into the sauce bowl and stir well to combine. Then, add the cooked noodles to the broth.

Assemble the ramen by placing the blanched bean sprouts, cooked beef brisket, a boiled egg, and chopped green onions on top of the noodles.