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Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

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★★★★★

4.8 from 106 reviews

This Spicy Korean Ramen features tender grilled ribeye steak marinated in a flavorful blend of gochujang and soy sauce, served over perfectly cooked ramen noodles in a spicy broth. A creamy, spicy sauce elevates the dish with rich texture and heat, topped with green onions and toasted sesame seeds for an authentic Korean-inspired meal.

Ingredients

Scale

For the Steak Marinade

  • 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

For the Broth and Noodles

  • 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

For the Creamy Sauce

  • 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)

For Garnish

  • 2 tbsp chopped green onions
  • 1 tsp toasted black sesame seeds
  • Optional: extra chili oil or gochugaru

Instructions

  1. Marinate the Beef: In a bowl, combine 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp brown sugar, minced garlic cloves, and ground black pepper. Add the ribeye or sirloin steak and coat it thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
  2. Prepare the Creamy Sauce: In a separate small bowl, whisk together the mayonnaise, sriracha or Korean chili sauce, 1 tsp sesame oil, garlic powder, and a pinch of sugar if using. Mix until smooth and chill in the refrigerator until ready to serve.
  3. Cook the Ramen and Broth: Bring 2 cups of chicken or beef broth to a simmer in a pot. Stir in gochugaru, 1 tsp soy sauce, rice vinegar, sesame oil, and season with salt to taste. Add the instant ramen noodles and cook until al dente, approximately 3 minutes. Remove the pot from heat.
  4. Grill the Beef: Heat a grill pan or skillet over high heat until very hot. Sear the marinated beef for 2 to 3 minutes on each side until caramelized and cooked to your desired doneness. Remove the beef and let it rest for a few minutes before slicing thinly against the grain.
  5. Assemble the Ramen Bowls: Divide the cooked noodles and broth between serving bowls. Top each bowl with the creamy sauce, sliced grilled beef, chopped green onions, and toasted black sesame seeds. Add extra chili oil or gochugaru if you prefer more heat. Serve immediately and enjoy.

Notes

  • Marinating the beef overnight intensifies the flavor.
  • Kewpie mayonnaise is recommended for authentic Korean flavor but regular mayo can be used.
  • Adjust the spice level by increasing or decreasing gochugaru and sriracha.
  • If you prefer a richer broth, use beef broth instead of chicken broth.
  • Resting the beef after grilling ensures juicy and tender slices.

Keywords: Korean ramen, grilled beef ramen, spicy ramen, gochujang ramen, Korean noodles, creamy sauce ramen

Find it online: https://annakocht.com/spicy-korean-ramen-with-grilled-beef-and-creamy-sauce-recipe/