Name: Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 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; 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; 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 for added spice

Jump to Recipe

Introduction

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a flavorful twist on a classic favorite. Tender marinated beef pairs perfectly with spicy broth, chewy noodles, and a rich, creamy sauce for a comforting and satisfying meal.

A black bowl holds a layered ramen dish with a base of curly yellow noodles covered in a rich orange broth. On one side, there are juicy, glazed grilled meat chunks with a shiny, dark brown color and slight charring, next to several thick slices of medium-cooked steak showing a pink center and a seared outer edge. Above the meat, a thick layer of creamy, light beige sauce topped with black sesame seeds and chopped green onions adds texture and color. A pair of wooden chopsticks held by a woman's hand lifts a portion of the noodles, showing their glossy, saucy coating. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp brown sugar, minced garlic, and ground black pepper. Add the steak and marinate for at least 30 minutes, or overnight for deeper flavor.
Step 2: In a separate small bowl, combine mayonnaise, sriracha, 1 tsp sesame oil, garlic powder, and a pinch of sugar (if using). Whisk until smooth and chill until ready to serve.
Step 3: In a pot, bring chicken or beef broth to a simmer. Stir in 1 tbsp gochugaru, 1 tsp soy sauce, rice vinegar, 1 tsp sesame oil, and salt to taste. Add the ramen noodles and cook until al dente, about 3 minutes. Remove from heat.
Step 4: Heat a grill pan or skillet over high heat. Sear the marinated beef for 2–3 minutes per side until caramelized. Let the beef rest briefly, then slice thinly against the grain.
Step 5: To serve, divide the noodles and broth between bowls. Top with a generous dollop of creamy sauce, arrange sliced grilled beef on top, sprinkle with green onions and toasted black sesame seeds. Add extra chili oil or gochugaru if desired for more heat.

Tips & Variations

For a vegetarian version, substitute beef with firm tofu or mushrooms and use vegetable broth instead of meat broth.
Marinate the beef overnight to enhance flavor and tenderness.
Use Kewpie mayonnaise for a richer, creamier sauce that complements the spice well.
Add a soft boiled egg on top for extra protein and texture.

Storage

Store leftover noodles, broth, and beef separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and noodles gently on the stove, and warm the beef quickly in a skillet. Avoid refrigerating the creamy sauce mixed in with the noodles as mayonnaise-based sauces may separate; instead, store it separately and add fresh when serving.

How to Serve

The image shows a white bowl filled with four main layers. On the left side, there is a creamy, light beige sauce sprinkled with small black seeds and chopped green onions. Next to it, thick slices of grilled dark brown beef are arranged in a row with some green onions on top. On the right side, there are bright yellow, curly noodles being lifted by a pair of wooden chopsticks, showing their texture clearly. The bottom layer under the beef and noodles is a rich, red-orange broth with visible spices and small bits of food, creating a vibrant look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef?

Yes, sirloin or ribeye are ideal for tenderness, but you can also use flank or skirt steak. Just be sure to slice thinly against the grain for the best texture.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory flavor. You can adjust the spice by adding more or less gochugaru or chili sauce according to your taste.