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