Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe
This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a flavorful and comforting dish featuring tender marinated ribeye steak grilled to perfection, served over chewy ramen noodles in a spicy, savory broth. Topped with a creamy, spicy sauce and garnished with green onions and toasted sesame seeds, this dish offers a perfect balance of heat, umami, and richness that will satisfy your cravings for authentic Korean-inspired ramen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
For the 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
For the Broth and 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
For the 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)
For Garnish
- 2 tbsp chopped green onions
- 1 tsp toasted black sesame seeds
- Optional: extra chili oil or gochugaru for added spice
Instructions
- 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 to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or ideally overnight for deeper flavor.
- 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 creamy. Place in the refrigerator to chill until ready to use.
- Cook the Ramen and Broth: 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 (discarding any seasoning packets) and cook until they are 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 steak from the marinade, letting any excess drip off, and sear the beef for 2 to 3 minutes per side until caramelized and cooked to desired doneness. Transfer to a plate and let rest for 5 minutes, then slice against the grain into thin strips.
- Assemble the Dish: Divide the cooked ramen noodles and broth into serving bowls. Spoon the creamy sauce over the noodles, then top with the sliced grilled beef. Garnish with chopped green onions, toasted black sesame seeds, and additional chili oil or gochugaru if desired for extra spice. Serve hot.
Notes
- Marinating the beef overnight enhances the flavor and tenderness greatly but 30 minutes is sufficient in a pinch.
- Using Kewpie mayonnaise adds a rich, slightly sweet flavor that complements Korean spices well.
- Discard the seasoning packets from the instant ramen to avoid overpowering the broth flavor.
- Adjust the level of spiciness by adding more or less gochugaru and sriracha based on your heat preference.
- Letting the grilled steak rest before slicing ensures juicy, tender meat.
- You can substitute chicken broth with vegetable broth to make it fully vegetarian-friendly (omitting beef).
Keywords: Korean ramen, spicy ramen, grilled beef ramen, gochujang, instant ramen recipe, creamy sauce, Asian noodle soup
