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Spicy Korean Ramen with Grilled Beef & Creamy Sauce

Spicy Korean Ramen with Grilled Beef & Creamy Sauce
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This Spicy Korean Ramen with Grilled Beef & Creamy Sauce is bold, comforting, and incredibly satisfying. Springy ramen noodles swim in a spicy, savory broth, topped with smoky grilled beef and finished with a rich, creamy sauce that balances the heat perfectly. It’s easy enough for a weeknight dinner but indulgent enough to feel special—perfect for cozy nights or when you’re craving serious flavor.

Ingredients

Scale

For the Grilled Beef

  • 300 g ribeye or sirloin steak

  • 2 tablespoons soy sauce

  • 1 tablespoon gochujang

  • 1 tablespoon sesame oil

  • 1 teaspoon brown sugar

  • 2 garlic cloves, minced

  • 1/2 teaspoon ground black pepper

For the Ramen

  • 2 packs instant ramen noodles (discard seasoning packets)

  • 2 cups chicken or beef broth

  • 1 tablespoon gochugaru (Korean chili flakes)

  • 1 teaspoon soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • Salt, to taste

For the Creamy Sauce

  • 3 tablespoons mayonnaise (Kewpie preferred)

  • 1 tablespoon sriracha or Korean chili sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon garlic powder

  • Pinch of sugar (optional)

Garnishes

  • 2 tablespoons chopped green onions

  • 1 teaspoon toasted black sesame seeds

  • Optional: extra chili oil or gochugaru

Instructions

  • Marinate the Beef:
    In a bowl, mix soy sauce, gochujang, sesame oil, brown sugar, garlic, and black pepper. Add the beef and coat well. Marinate for at least 30 minutes (or up to overnight).

  • Make the Creamy Sauce:
    In a small bowl, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and sugar if using. Cover and refrigerate until ready to serve.

  • Cook the Ramen:
    Bring the broth to a gentle simmer in a pot. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Add ramen noodles and cook for about 3 minutes, until just al dente. Remove from heat.

  • Grill the Beef:
    Heat a grill pan or skillet over high heat. Sear the beef for 2–3 minutes per side until nicely caramelized. Let rest for a few minutes, then slice thinly against the grain.

  • Assemble:
    Divide noodles and broth between bowls. Top with sliced beef, drizzle generously with creamy sauce, and finish with green onions, sesame seeds, and extra spice if desired.

Notes

  • Don’t overcook the noodles: Ramen cooks fast—keep them slightly firm so they don’t get mushy.

  • Balance the heat: Adjust gochugaru and sriracha to your spice tolerance.

  • Slice beef correctly: Cutting against the grain keeps the beef tender.

  • Extra richness: Add a soft-boiled egg for even more comfort.

  • No grill pan? A very hot skillet works just as well.

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