Spicy Korean Ramen with Beef

This spicy Korean ramen with grilled beef brings bold flavors and satisfying textures into one bowl. It’s perfect for a weeknight when you want something quick yet impressive. The creamy spicy sauce adds a rich kick that pairs beautifully with tender caramelized beef. It feels like a restaurant-worthy meal you can whip up at home without too much fuss.

I threw this together after craving Korean flavors and it quickly became my favorite way to enjoy ramen at home when I want a meal that feels special but is hassle-free.

Ingredients

• Ribeye or sirloin steak: adds the perfect amount of fat for caramelization and flavor. Choose well-marbled pieces for juiciness
• Soy sauce: provides the salty, umami base for both marinade and broth. Go for naturally brewed versions for best taste
• Gochujang: is essential for that authentic Korean spicy, slightly sweet heat. Look for a vibrant, fresh tub or jar
• Sesame oil: gives a toasty aroma that lifts the dish above regular ramen
• Brown sugar: balances the marinade with a touch of sweetness
• Garlic: fresh and minced packs a punch avoid pre-minced for more vibrant flavor
• Gochugaru: adds an earthy chili depth to the broth—if unavailable any mild chili flakes can work in a pinch
• Instant ramen noodles: keep things quick but pick fresh packs, avoiding the seasoning packets for better control over flavor
• Chicken or beef broth: builds richness—homemade or low sodium store-bought both work
• Kewpie mayonnaise: enhances the creamy sauce with its distinctive tangy, umami note
• Sriracha or Korean chili sauce: brings adjustable spice and familiar heat
• Toasted black sesame seeds: add a nutty finish and textural contrast
• Green onions: brighten the bowl with fresh, grassy notes

Instructions

Build The Marinade:

In a medium bowl combine the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Whisk well until the sugar dissolves and everything is smooth. Add the steak and coat evenly. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor and tenderizing.

Prep The Creamy Sauce:

While beef marinates, mix mayonnaise, sriracha or Korean chili sauce, additional sesame oil, garlic powder, and a pinch of sugar in a small bowl. Blend until silky smooth then chill. This sauce will add richness and a spicy kick to your noodles.

Cook The Broth And Noodles:

In a medium pot bring your broth to a simmer over medium heat. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt to taste. This layering builds the complexity in the soup base. Add the instant ramen noodles and cook according to package instructions aiming for just tender, about three minutes. Avoid overcooking to keep noodles springy. Remove from heat promptly.

Grill The Beef:

Preheat a grill pan or heavy skillet over high heat until very hot. Remove the beef from the marinade and shake off excess. Sear the beef for 2 to 3 minutes per side until caramelized and deeply browned but not burnt. Let the beef rest a few minutes to redistribute juices before slicing thinly against the grain.

Assemble The Bowl:

Divide noodles and broth between two bowls. Drizzle the creamy sauce on top in spoonfuls or dollops then add the sliced grilled beef. Sprinkle with chopped green onions and toasted black sesame seeds. Add extra chili oil or gochugaru if you like more heat.

I have fond memories of eating ramen late at night with friends and adding just the right amount of creamy spicy sauce to help cool some of the burn. This balance is what keeps me coming back to this dish.

Storage tips

Store leftover ramen broth and creamy sauce separately in airtight containers in the fridge for up to three days. Beef can keep wrapped tightly for two days. Reheat broth gently and add noodles fresh if possible to avoid sogginess.

Ingredient swaps

Sirloin works great if ribeye is too fatty or pricey. You can replace chicken broth with vegetable broth for a lighter base. Mayonnaise can be swapped for Greek yogurt to lighten the sauce but expect less creaminess.

Serving ideas

Serve ramen alongside simple pickled vegetables or kimchi for a traditional complement. A soft boiled egg on top amps up richness and protein. Garnish with fresh cilantro or a squeeze of lime for an added brightness.

This ramen will impress with its layers of flavor and ease of preparation every time.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

Ribeye or sirloin steaks are ideal due to their tenderness and flavor, which caramelize nicely when grilled.

→ Can I adjust the spice level of the broth?

Yes, you can increase or decrease the amount of gochugaru and sriracha to suit your taste preferences.

→ Is marinating the beef necessary?

Marinating for at least 30 minutes enhances flavor, but overnight marination results in more tender, deeply flavored beef.

→ What makes the sauce creamy and spicy?

The creamy sauce combines mayonnaise, sriracha, sesame oil, and garlic powder, creating a rich and balanced spicy topping.

→ Are instant noodles suitable for this preparation?

Yes, instant ramen noodles cooked without seasoning packets work well, absorbing the flavorful broth perfectly.

→ Can I substitute beef broth with chicken broth?

Chicken broth can be used as a lighter alternative without compromising the overall flavor profile.