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Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

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4.7 from 59 reviews

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a flavorful fusion dish combining tender marinated and grilled ribeye steak with spicy, savory ramen noodles. The dish is elevated by a rich, creamy sauce featuring ketchup-like Korean chili flavors, garnished with fresh green onions and toasted black sesame seeds for added texture and depth. Perfect for a hearty, comforting meal with a kick.

Ingredients

For the Grilled Beef:

  • 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

For the Ramen:

  • 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)

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 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tsp brown sugar, 2 minced garlic cloves, and 1/2 tsp ground black pepper. Add the 300g ribeye or sirloin steak pieces and marinate for at least 30 minutes, or preferably overnight for enhanced flavor absorption.
  2. Prepare the Creamy Sauce: In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp sriracha or Korean chili sauce, 1 tsp sesame oil, 1/2 tsp garlic powder, and a pinch of sugar if desired. Mix until smooth and chill in the refrigerator until ready to serve.
  3. Cook the Ramen: Bring 2 cups of chicken or beef broth to a simmer in a pot. Add 1 tbsp gochugaru, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and salt to taste to the broth. Add the instant ramen noodles (discard the seasoning packets) and cook for about 3 minutes, or until al dente. Remove the pot from heat.
  4. Grill the Beef: Heat a grill pan or skillet over high heat until hot. Remove the beef from the marinade and sear for 2 to 3 minutes on each side until caramelized and cooked to desired doneness. Remove from heat and allow the beef to rest for a few minutes before slicing thinly against the grain.
  5. Assemble the Bowl: Divide the cooked ramen noodles and broth into serving bowls. Top with generous spoonfuls of the chilled creamy sauce, sliced grilled beef, chopped green onions, and toasted black sesame seeds. Add extra chili oil or gochugaru if more spice is desired. Serve immediately.

Notes

  • Marinate the beef overnight for deeper flavor and tenderness if time allows.
  • Kewpie mayonnaise is recommended for its creamier texture and umami but regular mayonnaise works as well.
  • Adjust the spice level by adding more or less gochugaru or sriracha according to your taste preference.
  • If you prefer a vegetarian version, substitute the beef with grilled mushrooms or tofu and use vegetable broth.
  • Resting the beef after grilling helps retain the juices making the meat more tender.

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