Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Introduction

This Spicy Korean Ramen with Grilled Beef and Creamy Sauce is a flavorful twist on classic instant noodles. Tender marinated steak pairs perfectly with a rich, spicy broth and a luscious creamy sauce, bringing restaurant-quality ramen right to your kitchen.

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 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 deeper flavor.
2. Step 2: In a separate small bowl, mix mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar until smooth. Chill this creamy sauce until ready to serve.
3. Step 3: Bring the chicken or beef broth to a simmer in a pot. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Add the instant 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 on each side until caramelized. Let the meat rest for a few minutes, then slice thinly against the grain.
5. Step 5: To assemble, divide noodles and broth between bowls. Top with a generous dollop of the creamy sauce, sliced grilled beef, chopped green onions, toasted black sesame seeds, and extra chili oil or gochugaru if you like more heat.

Tips & Variations

• For a vegetarian option, substitute the beef with grilled mushrooms and use vegetable broth instead.
• Marinate the beef overnight to maximize flavor and tenderness.
• Adjust the amount of gochugaru and sriracha to control the spice level according to your preference.
• Use Kewpie mayonnaise for an authentic creamy texture and flavor.

Storage

Store leftover ramen and beef separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and noodles gently on the stove and warm the beef briefly in a pan or microwave to avoid overcooking. Add creamy sauce fresh after reheating for the best taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or ribeye are best for tenderness and flavor, but flank steak or skirt steak can also work well. Just be sure to slice thinly against the grain for maximum tenderness.

What can I substitute for gochujang if I can’t find it?

Gochujang has a unique sweet and spicy flavor, but you can substitute with a mix of miso paste and chili paste or a combination of chili flakes with a bit of honey and soy sauce as a last resort.

Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

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★★★★★

4.6 from 131 reviews

A flavorful and spicy Korean ramen recipe featuring tender grilled ribeye steak, rich broth, and a creamy, spicy sauce made with Kewpie mayonnaise and Korean chili paste. This comforting dish blends bold spices like gochujang and gochugaru with the savory depth of grilled beef, perfect for ramen lovers craving a homemade twist.

• Author: Marco
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• 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 and 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 Spicy 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

• 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, and black pepper. Add the ribeye or sirloin steak and ensure it’s well-coated. Cover and marinate for at least 30 minutes or overnight for deeper flavor.
2. Prepare the Creamy Sauce: In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp sriracha or Korean chili sauce, 1 tsp sesame oil, 1/2 tsp garlic powder, and a pinch of sugar if desired. Chill the sauce until ready to serve.
3. Cook the Broth and Noodles: Pour 2 cups of chicken or beef broth into a pot and bring to a simmer. Stir in 1 tbsp gochugaru, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and salt to taste. Add the instant ramen noodles (discarding seasoning packets) and cook until al dente, about 3 minutes. Remove from heat once done.
4. Grill the Beef: Heat a grill pan or heavy skillet over high heat until very hot. Sear the marinated steak for 2–3 minutes per side until nicely caramelized and cooked to desired doneness. Remove from heat and 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 into serving bowls. Top each bowl with a generous drizzle of the creamy spicy sauce, sliced grilled beef, chopped green onions, toasted black sesame seeds, and optional extra chili oil or gochugaru for added heat. Serve immediately to enjoy the perfect harmony of spicy, savory, and creamy flavors.

Notes

• For best results, marinate the beef overnight to intensify the flavors.
• Kewpie mayonnaise is recommended for authentic taste but regular mayo can be substituted.
• Adjust the spice level by adding more or less gochugaru and sriracha according to your preference.
• If you don’t have a grill pan, a regular skillet or cast iron pan works well for searing the beef.
• Use fresh green onions and toasted black sesame seeds to add freshness and a nutty crunch as garnish.
• Discard the instant ramen seasoning packets to control sodium and customize the broth flavors yourself.

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