Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
