Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Introduction

This Spicy Korean Ramen with Grilled Beef and Creamy Sauce combines bold flavors and satisfying textures for a comforting meal. Featuring tender marinated steak, spicy broth, and a rich, tangy sauce, it’s a perfect way to enjoy ramen beyond the basics.

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 ground black pepper. Add the steak and coat well. Marinate for 30 minutes or up to overnight in the refrigerator.
2. Step 2: In a separate small bowl, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar if using. Chill this creamy sauce until ready to serve.
3. Step 3: In a pot, bring the chicken or beef broth to a gentle simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt to taste.
4. Step 4: Add the instant ramen noodles to the simmering broth and cook until just al dente, about 3 minutes. Remove from heat.
5. Step 5: Heat a grill pan or skillet over high heat. Sear the marinated beef for 2 to 3 minutes on each side until caramelized. Let rest for a few minutes, then slice thinly against the grain.
6. Step 6: To serve, divide the 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 desired.

Tips & Variations

• For a richer flavor, marinate the beef overnight to let the spices fully infuse.
• Use Kewpie mayonnaise for authentic creamy sauce, but any mayonnaise will work in a pinch.
• Add a soft boiled egg to each bowl for extra protein and texture.
• Adjust the spice level by increasing or reducing gochujang, gochugaru, and sriracha according to your taste.
• Substitute beef broth with vegetable broth to make a lighter, meat-free option.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and noodles gently on the stove, and warm the sliced beef briefly in a pan or microwave before assembling. Add the creamy sauce fresh when serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tender cuts like strip steak or tenderloin work well. Just avoid tougher cuts unless you plan to cook them longer or marinate longer.

What if I don’t have Korean chili paste or flakes?

You can substitute with other chili sauces like sriracha or chili garlic sauce, but the flavor will be slightly different. Adding a bit of smoked paprika or cayenne can help mimic the heat and depth.

Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a flavorful fusion dish combining tender marinated ribeye grilled to perfection with rich, spicy ramen noodles simmered in a savory broth. Topped with a luscious creamy sauce, green onions, and toasted sesame seeds, this dish delivers a perfect balance of heat, umami, and creaminess, making it an irresistible comfort meal with a Korean twist.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Stovetop
• 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

Ramen & Broth

• 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)

Garnishes

• 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, thoroughly combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the ribeye or sirloin steak slices into the marinade, ensuring each piece is coated well. Cover and let it marinate for at least 30 minutes; for deeper flavor, marinate overnight in the refrigerator.
2. Prepare the Creamy Sauce: In a separate small bowl, whisk together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and an optional pinch of sugar until smooth and well blended. Chill in the refrigerator until ready to use to let flavors meld.
3. Cook the Ramen Noodles: Pour broth into a pot and bring it to a gentle simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt adjusting to taste. Add ramen noodles (discard the seasoning packet) and cook until al dente, approximately 3 minutes. Once cooked, remove the pot from heat.
4. Grill the Beef: Heat a grill pan or skillet over high heat. Once hot, sear the marinated beef slices for 2 to 3 minutes per side until nicely caramelized and cooked to your preferred doneness. Remove from heat and allow the beef to rest a few minutes before slicing it thinly against the grain for tenderness.
5. Assemble the Dish: Divide the cooked ramen noodles and broth into serving bowls. Drizzle the chilled creamy sauce over the noodles. Arrange the grilled, sliced beef on top. Garnish with chopped green onions, toasted black sesame seeds, and add extra chili oil or gochugaru if additional spice is desired. Serve immediately for best flavor and texture.

Notes

• Marinating the beef overnight enhances the depth of flavor and tenderness.
• Use Kewpie mayonnaise for authentic creamy sauce taste; regular mayo can be substituted if unavailable.
• Adjust the amount of gochugaru and sriracha to control the dish’s spiciness to your liking.
• For a vegetarian version, omit the beef and use vegetable broth with added tofu or mushrooms.
• Allow beef to rest after grilling to retain its juices and maintain tenderness.
• Discarding the instant ramen seasoning packet avoids overpowering saltiness in the broth.

Keywords: Spicy Korean ramen, grilled beef ramen, creamy sauce ramen, gochujang ramen, Korean noodle soup