Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Introduction

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a flavorful twist on classic instant ramen. Tender marinated steak pairs perfectly with a rich, spicy broth and a luscious creamy sauce, creating a satisfying and comforting meal in no time.

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 beef and marinate for 30 minutes, or preferably overnight for deeper flavor.
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: Bring the broth to a simmer in a pot. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt to taste. Add the instant ramen noodles and cook until al dente, about 3 minutes. Remove from heat once done.
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 nicely caramelized. Let the beef rest for a few minutes, then slice thinly against the grain.
5. Step 5: To assemble, divide the noodles and broth into bowls. Spoon the creamy sauce over the noodles, then top with sliced grilled beef, chopped green onions, toasted black sesame seeds, and extra chili oil or gochugaru if you like additional heat.

Tips & Variations

• For an even richer broth, add a splash of soy sauce or a dash of fish sauce while simmering the soup.
• If you prefer less spice, reduce the gochugaru and sriracha amount or omit the extra chili oil.
• Swap out ribeye or sirloin for flank steak or skirt steak if preferred; just adjust searing time accordingly.
• For a vegetarian version, replace beef with grilled mushrooms and use vegetable broth.

Storage

Store leftover ramen components separately in airtight containers in the refrigerator. The broth and beef can be kept for up to 3 days, while the creamy sauce lasts about 5 days. Reheat broth gently on the stove and warm beef briefly in a pan or microwave. Add fresh green onions and toasted sesame seeds just before serving again to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of instant ramen?

Yes, fresh ramen or udon noodles work well. Adjust cooking time according to package instructions since fresh noodles tend to cook faster than instant ones.

What is the difference between gochujang and gochugaru?

Gochujang is a fermented red chili paste that is thick and savory-sweet, while gochugaru is Korean chili powder flakes that add heat and a smoky flavor. Both are essential but used differently in this recipe to build layers of spiciness.

Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

A vibrant and flavorful Spicy Korean Ramen featuring tender grilled beef, rich broth infused with gochugaru, and a luscious creamy sauce that perfectly balances the heat. This hearty dish combines the classic comforts of ramen with bold Korean spices and melt-in-your-mouth marinated ribeye steak, making it an irresistible meal for spice lovers and ramen enthusiasts alike.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 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 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 for garnish

Instructions

1. Marinate the Beef: In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper to create the marinade. Add the ribeye or sirloin steak, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes or up to overnight to develop flavor.
2. Prepare the Creamy Sauce: In a separate small bowl, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar until smooth. Refrigerate this sauce to allow the flavors to meld; set aside until ready to serve.
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 to the simmering broth and cook until al dente, about 3 minutes. 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, allowing excess to drip off, and sear the steak for 2 to 3 minutes per side until nicely caramelized and cooked to your preferred doneness. Remove from heat and let the steak rest for a few minutes before slicing thinly against the grain.
5. Assemble the Ramen Bowls: Divide the noodles and broth evenly into serving bowls. Spoon generous portions of creamy sauce over the noodles, then top with slices of grilled beef. Garnish with chopped green onions, toasted black sesame seeds, and add extra chili oil or gochugaru if you desire more heat. Serve immediately and enjoy.

Notes

• Marinate the beef overnight for more intense flavor and tenderness.
• Use Kewpie mayonnaise for authentic creaminess and taste in the sauce.
• Adjust the amount of gochugaru and sriracha to control the spice level.
• If you prefer a vegetarian version, substitute the beef with grilled tofu and use vegetable broth.
• Toasting black sesame seeds enriches their flavor; you can toast them yourself in a dry pan over medium heat for 2–3 minutes.

Keywords: Spicy Korean Ramen, Grilled Beef, Gochujang Ramen, Korean Noodles, Creamy Spicy Sauce, Instant Ramen Recipe