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Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe
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★★★★★

5.1 from 14 reviews

A flavorful and spicy Korean ramen recipe featuring tender grilled ribeye steak, a rich and creamy sriracha mayonnaise sauce, and a perfectly seasoned broth with traditional Korean spices. This dish combines the comforting texture of instant ramen noodles with a gourmet twist of marinated beef and spicy, savory flavors for an easy yet impressive meal.

Ingredients

Scale

Beef Marinade

  • 300g ribeye or sirloin steak
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • 2 garlic cloves, minced
  • 1/2 tsp ground black pepper

Broth & Noodles

  • 2 packs instant ramen noodles (discard seasoning packet)
  • 2 cups chicken or beef broth
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • Salt to taste

Creamy Spicy 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 added spice

Instructions

  1. Marinate the Beef: In a medium bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Add the ribeye or sirloin steak and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor absorption.
  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 until smooth. Chill the sauce in the refrigerator until ready to serve.
  3. Cook the Broth and Noodles: Bring the chicken or beef broth to a simmer in a pot. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt to season to taste. Add the ramen noodles and cook until al dente, approximately 3 minutes. Remove from heat once noodles are cooked.
  4. Grill the Beef: Heat a grill pan or skillet over high heat. Remove the steak from marinade and sear for 2 to 3 minutes on each side, ensuring a caramelized crust forms. Once cooked, let the beef rest for a few minutes, then thinly slice against the grain to maximize tenderness.
  5. Assemble the Ramen Bowls: Divide the noodles and broth into serving bowls. Top each bowl with a generous dollop of the creamy spicy sauce, arrange slices of grilled beef on top, and garnish with chopped green onions and toasted black sesame seeds. Add extra chili oil or gochugaru if you prefer additional heat. Serve immediately.

Notes

  • Marinating the beef overnight enhances flavor and tenderness.
  • Use Kewpie mayonnaise for authentic creamy sauce flavor, but regular mayo works as a substitute.
  • Adjust the amount of gochugaru and sriracha to match your preferred spice level.
  • To make this dish gluten-free, use gluten-free soy sauce and ramen noodles.
  • Resting the grilled beef before slicing ensures juicier and more tender meat.
  • Substitute chicken broth with vegetable broth for a lighter version if desired.

Nutrition

Keywords: spicy Korean ramen, grilled beef ramen, gochujang ramen, creamy spicy sauce, Korean noodles, instant ramen recipe

Find it online: https://platedandproud.com/spicy-korean-ramen-with-grilled-beef-and-creamy-sauce-recipe/