Spicy Korean Ramen with Grilled Beef and Creamy Sauce
Savor the heat of Spicy Korean Ramen with Grilled Beef and Creamy Sauce — a bold fusion of gochujang spice, grilled beef richness, and creamy indulgence in one comforting bowl.
Equipment
- Grill Pan
- Saucepan
- Mixing Bowls
- Tongs
- Knife
Ingredients
Beef Marinade
- 300 g ribeye or sirloin steak
- 2 tbsp soy sauce
- 1 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 2 cloves garlic minced
- ½ tsp ground black pepper
Ramen Broth
- 2 cups chicken or beef broth
- 1 tbsp gochugaru Korean chili flakes
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- to taste salt
- 2 packs instant ramen noodles
Creamy Sauce
- 3 tbsp mayonnaise Kewpie preferred
- 1 tbsp sriracha or Korean chili sauce
- 1 tsp sesame oil
- ½ tsp garlic powder
- pinch sugar optional
Garnish
- 2 tbsp chopped green onions
- 1 tsp toasted black sesame seeds
- optional chili oil or extra gochugaru for more heat
Instructions
- Gather and prep all ingredients, allowing the beef to reach room temperature.
- In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Coat the beef evenly and marinate for at least 30 minutes or overnight.
- In another bowl, mix mayonnaise, sriracha, sesame oil, garlic powder, and sugar to make the creamy sauce. Chill until ready to use.
- In a saucepan, combine broth, gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 5 minutes to develop flavor.
- Add ramen noodles to the broth and cook until just al dente, about 3 minutes. Do not overcook.
- Heat a grill pan over high heat and sear the marinated beef for 2–3 minutes per side. Remove and let it rest for 5 minutes before slicing thinly.
- Ladle the broth and noodles into bowls. Top with grilled beef slices and a spoonful of creamy sauce.
- Garnish with green onions, sesame seeds, and optional chili oil or gochugaru. Serve hot and enjoy!
Notes
To adjust the spice level, reduce gochujang or add extra sriracha for more heat. For a lighter version, substitute beef with grilled tofu or chicken. Store leftovers in the refrigerator for up to 3 days, keeping noodles and broth separate.