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Spicy Korean Ramen with Grilled Beef & Creamy Sauce Recipe

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4.2 from 3 reviews

This Spicy Korean Ramen with Grilled Beef & Creamy Sauce features tender marinated ribeye steak grilled to perfection, served over chewy instant ramen noodles in a flavorful spicy broth. The dish is topped with a rich, creamy, and slightly spicy mayonnaise-based sauce, garnished with green onions and toasted black sesame seeds, creating a harmonious blend of textures and bold Korean flavors in under 40 minutes.

Ingredients

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 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

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)

Garnish

  • 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 bowl, combine 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon sesame oil, 1 teaspoon brown sugar, minced garlic cloves, and ground black pepper. Add the ribeye or sirloin steak and coat well. Cover and marinate in the refrigerator for 30 minutes or overnight for deeper flavor.
  2. Prepare the Creamy Sauce: In a separate small bowl, mix together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and an optional pinch of sugar. Stir until smooth and refrigerate until ready to serve to allow flavors to meld.
  3. Cook the Broth and Noodles: 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 (discard the seasoning packets) and cook for about 3 minutes until noodles are al dente. Remove from heat to prevent overcooking.
  4. Grill the Beef: Heat a grill pan or skillet over high heat. Remove steak from marinade, letting excess drip off, and sear the beef for 2–3 minutes per side until well caramelized and cooked to your preferred doneness. Let the steak rest for a few minutes, then slice thinly against the grain.
  5. Assemble and Serve: Divide the cooked noodles and broth into serving bowls. Top with generous spoonfuls of the creamy sauce, then arrange the grilled beef slices on top. Garnish with chopped green onions, toasted black sesame seeds, and add extra chili oil or gochugaru if you prefer more heat. Serve immediately and enjoy the layers of spicy, savory, and creamy flavors.

Notes

  • Marinating the beef overnight will intensify the flavors, but 30 minutes is sufficient if short on time.
  • Kewpie mayonnaise is recommended for the creamy sauce due to its unique flavor and texture, but regular mayonnaise can be substituted.
  • You can adjust the spice level by modifying the amount of gochujang, gochugaru, and sriracha according to your taste.
  • Be careful not to overcook the ramen noodles; they should be tender but still firm to the bite.
  • Resting the grilled beef before slicing helps retain the juices and keeps it tender.
  • For a vegetarian version, substitute beef with grilled tofu and use vegetable broth.

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