Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Introduction

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a vibrant and comforting dish that marries bold flavors with hearty ingredients. Tender marinated beef, spicy broth, and a luscious creamy sauce come together for an unforgettable bowl of ramen perfect for any weeknight dinner.

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

1. Step 1: In a bowl, combine 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp brown sugar, minced garlic, and ground black pepper. Add the beef and coat well. Marinate for at least 30 minutes or overnight for deeper flavor.
2. Step 2: In a separate small bowl, mix 3 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp sesame oil, 1/2 tsp garlic powder, and a pinch of sugar if desired. Stir until smooth and chill until ready to use.
3. Step 3: In a pot, bring the chicken or beef broth to a simmer. Add 1 tbsp gochugaru, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and salt to taste. Add the ramen noodles and cook until al dente, about 3 minutes. Remove from heat.
4. Step 4: Heat a grill pan or skillet over high heat. Sear the marinated beef for 2 to 3 minutes per side until nicely caramelized. Remove from heat and let it rest before slicing thinly against the grain.
5. Step 5: To assemble, divide the noodles and broth into bowls. Top with a generous dollop of the creamy sauce, grilled beef slices, chopped green onions, toasted black sesame seeds, and add extra chili oil or gochugaru if you prefer more heat.

Tips & Variations

• For a vegetarian version, replace the beef with firm tofu or mushrooms and use vegetable broth.
• Use Kewpie mayonnaise for an authentic creamy sauce with a slight tang.
• Marinate the beef overnight to maximize flavor and tenderness.
• Add a soft-boiled egg on top for extra richness and texture.

Storage

Store leftover ramen components separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and noodles gently on the stove to prevent overcooking. Avoid reheating the creamy sauce; instead, add it fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or ribeye works best for tenderness and flavor, but flank or skirt steak can be used if sliced thinly.

What if I don’t have gochugaru or gochujang?

You can substitute with a mix of chili powder and a bit of miso paste or chili garlic sauce, but the flavor won’t be exactly the same. These Korean ingredients give the dish its signature spicy and savory taste.

Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

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★★★★★

5 from 149 reviews

A vibrant and flavorful Spicy Korean Ramen featuring tender grilled ribeye steak, spicy gochujang-infused broth, and a rich, creamy sauce. This recipe combines the spicy warmth of Korean spices with the comforting textures of ramen noodles for an irresistible dinner experience.

• Author: Lena
• Prep Time: 10 minutes (plus 30 minutes marinating time)
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Beef Marinade

• 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

Broth & Noodles

• 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

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)

Toppings and 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 soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the ribeye or sirloin steak, ensuring it is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight, to develop deep flavors.
2. Prepare Creamy Sauce: In a separate small bowl, whisk together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and a pinch of sugar if using. Mix until smooth and refrigerate until needed to keep chilled.
3. Cook the Broth and Noodles: In a pot, bring the chicken or beef broth to a simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt to taste. Add the instant ramen noodles and cook for about 3 minutes or until al dente. Remove from heat once noodles are cooked.
4. Grill the Beef: Heat a grill pan or skillet over high heat until very hot. Remove the beef from the marinade and sear for 2–3 minutes per side until well caramelized and cooked to your preferred doneness. Let the steak rest for a few minutes, then slice thinly against the grain.
5. Assemble the Ramen Bowls: Divide the cooked noodles and broth between serving bowls. Top each with generous slices of grilled beef, dollops of creamy sauce, chopped green onions, toasted black sesame seeds, and additional chili oil or gochugaru if desired for extra spice.

Notes

• Marinating the beef overnight intensifies the flavors and tenderizes the meat.
• Use Kewpie mayonnaise for authentic creamy sauce that adds a subtle sweetness and umami.
• Discard the ramen seasoning packets as the broth is freshly flavored to avoid excessive sodium and additives.
• Adjust the amount of gochugaru and sriracha according to your spice preference.
• Letting the beef rest after grilling ensures juice retention for a tender bite.

Keywords: Korean ramen, spicy ramen, grilled beef, instant ramen recipe, creamy sauce, gochujang ramen