Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe
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.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Stovetop
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
