Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Introduction

This Spicy Korean Ramen with Grilled Beef and Creamy Sauce is a perfect blend of bold flavors and comforting textures. Tender marinated beef pairs beautifully with spicy broth and a rich, creamy sauce, making it a satisfying meal for any day of the week.

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, mix soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the steak and coat it well with the marinade. Let it marinate for at least 30 minutes, or preferably overnight for deeper flavor.
2. Step 2: In a separate small bowl, combine mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar if using. Stir until smooth and refrigerate 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 to taste. Add the ramen noodles and cook until just al dente, about 3 minutes. Remove from heat.
4. Step 4: Heat a grill pan or skillet over high heat. Sear the marinated steak for 2 to 3 minutes on each side until nicely caramelized. Remove from heat and let the beef rest for a few minutes before slicing it against the grain into thin strips.
5. Step 5: To assemble, divide the noodles and broth into serving bowls. Top with sliced grilled beef, a dollop of creamy sauce, chopped green onions, toasted black sesame seeds, and extra chili oil or gochugaru if you like more heat.

Tips & Variations

• For a vegetarian version, substitute the beef with firm tofu or mushrooms and use vegetable broth instead of meat-based broth.
• Marinate the beef overnight to enhance its flavor and tenderness.
• Use Kewpie mayonnaise for authentic creaminess and a slight umami depth in the sauce.
• Adjust the level of spiciness by adding more or less gochugaru or sriracha according to your preference.

Storage

Store leftover grilled beef and ramen broth separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth on the stove until simmering and gently warm the beef in a skillet or microwave before serving. Avoid reheating the creamy sauce; instead, prepare a fresh batch or serve it chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use other tender cuts like flank or skirt steak. Just slice thinly and adjust cooking time to avoid toughness.

What if I don’t have gochujang or gochugaru?

You can substitute gochujang with a mixture of chili paste and a little miso paste for depth, and replace gochugaru with crushed red pepper flakes, though the flavor and texture will differ slightly.

Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

A flavorful and spicy Korean-inspired ramen featuring tender grilled beef, a spicy broth, and a creamy, tangy sauce that brings all the elements together in a comforting bowl of noodles.

• Author: Lila
• 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

Ramen 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)

Garnishes

• 2 tbsp chopped green onions
• 1 tsp toasted black sesame seeds
• Optional: extra chili oil or gochugaru for additional spice

Instructions

1. Marinate the Beef: In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the ribeye or sirloin steak and evenly coat it with the marinade. Let it marinate for at least 30 minutes, or preferably overnight to enhance flavor and tenderness.
2. Prepare the Creamy Sauce: In a separate small bowl, whisk together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and a pinch of sugar if desired. Mix until smooth and then chill in the refrigerator until ready to use.
3. Cook Ramen and Broth: In a pot, bring 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 (without the seasoning packet) and cook for about 3 minutes until al dente. Remove the pot from heat once noodles are cooked.
4. Grill the Beef: Heat a grill pan or skillet over high heat until very hot. Sear the marinated beef for 2–3 minutes per side to achieve a caramelized crust while keeping the inside juicy. Remove from heat and let the beef rest for a few minutes before slicing thinly against the grain.
5. Assemble the Ramen Bowls: Divide the cooked noodles and broth into serving bowls. Top each bowl with a generous dollop of creamy sauce, sliced grilled beef, chopped green onions, and toasted black sesame seeds. Add extra chili oil or gochugaru if you desire more heat. Serve immediately.

Notes

• Marinate the steak overnight for more intense flavor and tenderness.
• Use Kewpie mayonnaise for the authentic creamy sauce texture and flavor.
• Discard instant ramen seasoning packets to control sodium and add your own flavors.
• Adjust the amount of gochugaru and sriracha to suit your preferred spice level.
• Letting the grilled beef rest before slicing helps retain its juices.

Keywords: Korean ramen, spicy ramen, grilled beef ramen, spicy Korean noodles, creamy sauce ramen