Name: Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Korean
Ingredients: 300g ribeye or sirloin steak; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp sesame oil; 1 tsp brown sugar; 2 garlic cloves, minced; 1/2 tsp ground black pepper; 2 packs instant ramen noodles (discard seasoning packet); 2 cups chicken or beef broth; 1 tbsp gochugaru (Korean chili flakes); 1 tsp soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; Salt to taste; 3 tbsp mayonnaise (Kewpie preferred); 1 tbsp sriracha or Korean chili sauce; 1 tsp sesame oil; 1/2 tsp garlic powder; Pinch of sugar (optional); 2 tbsp chopped green onions; 1 tsp toasted black sesame seeds; Optional: extra chili oil or gochugaru

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Introduction

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a flavorful twist on a classic comfort dish. Tender marinated steak paired with spicy broth and a rich, creamy sauce makes for a satisfying and vibrant meal perfect for any day of the week.

A black bowl filled with four main layers of food, starting with a base of curly yellow ramen noodles soaked in a rich orange broth. On one side, several crispy, dark brown grilled meat pieces are placed, with slices of medium-rare steak showing a pink center and charred edges next to them. At the top, there is a thick light beige creamy sauce sprinkled with black sesame seeds, and chopped green onions scattered on the sauce and near the meat. A woman's hand is lifting a clump of the noodles with light-colored wooden chopsticks. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g ribeye or sirloin steak
2 tbsp soy sauce
1 tbsp gochujang
1 tbsp sesame oil
1 tsp brown sugar
2 garlic cloves, minced
1/2 tsp ground black pepper
2 packs instant ramen noodles (discard seasoning packet)
2 cups chicken or beef broth
1 tbsp gochugaru
1 tsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
Salt to taste
3 tbsp mayonnaise (Kewpie preferred)
1 tbsp sriracha or Korean chili sauce
1 tsp sesame oil
1/2 tsp garlic powder
Pinch of sugar (optional)
2 tbsp chopped green onions
1 tsp toasted black sesame seeds
Optional: extra chili oil or gochugaru

Instructions

Step 1: In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Add the steak and marinate for at least 30 minutes, or overnight for more flavor.
Step 2: In a separate small bowl, mix together the mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar if using. Stir until smooth and refrigerate until ready to use.
Step 3: Bring the chicken or beef broth to a simmer in a pot. Add gochugaru, soy sauce, rice vinegar, sesame oil, and salt to taste. Cook the ramen noodles in the broth until just al dente, about 3 minutes, then remove from heat.
Step 4: Heat a grill pan or skillet over high heat. Remove the steak from the marinade and sear it for 2 to 3 minutes on each side until caramelized. Let the meat rest for a few minutes, then slice thinly against the grain.
Step 5: To serve, divide the noodles and broth into bowls. Top each with a generous spoonful of the creamy sauce, slices of grilled beef, chopped green onions, and toasted black sesame seeds. Add extra chili oil or gochugaru if you like more heat.

Tips & Variations

Marinate the beef overnight to deepen the flavor and make the meat more tender.
If you prefer a milder spice level, reduce the gochugaru and sriracha amounts or omit the extra chili oil.
For a vegetarian version, replace beef with grilled tofu or mushrooms and use vegetable broth.
Use Kewpie mayo for an authentic creamy texture and flavor, or substitute with regular mayonnaise if unavailable.

Storage

Store leftover ramen broth and sauce separately in airtight containers in the refrigerator for up to 2 days. Keep grilled beef refrigerated for up to 1 day. To reheat, warm the broth gently on the stove and briefly poach fresh noodles. Reheat beef quickly in a hot pan to avoid drying out.

How to Serve

A close-up of a bowl filled with several layers starting with a base of thick yellow noodles coated in a rich, spicy orange broth filling the right side. On top, pieces of tender grilled steak slices with a dark brown, slightly charred texture, garnished with small, fresh green chopped scallions. The left side has a creamy, light beige dollop topped with scattered black sesame seeds and more green scallions. A woman's hand using wooden chopsticks is lifting a bundle of noodles above the bowl. The bowl is white with a black rim and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, other tender cuts like flank steak or striploin work well. Just adjust cooking time to avoid overcooking.

Is this recipe very spicy?

The recipe has a moderate level of spice thanks to gochujang and gochugaru, but you can adjust the heat by reducing or omitting the chili-based ingredients according to your taste.