Description
Spicy Korean ramen with grilled beef and a creamy chili mayo sauce in a bold, comforting noodle bowl ready in about 35 minutes.
Ingredients
Scale
- 300g ribeye or sirloin steak
- 2 tbsp soy sauce (for marinade)
- 1 tbsp gochujang (for marinade)
- 1 tbsp sesame oil (for marinade)
- 1 tsp brown sugar
- 2 garlic cloves, minced
- 1/2 tsp ground black pepper
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 cups chicken or beef broth
- 1 tbsp gochugaru
- 1 tsp soy sauce (for broth)
- 1 tsp rice vinegar
- 1 tsp sesame oil (for broth)
- Salt to taste
- 3 tbsp mayonnaise (Kewpie preferred)
- 1 tbsp sriracha or Korean chili sauce
- 1 tsp sesame oil (for creamy sauce)
- 1/2 tsp garlic powder
- Pinch of sugar (optional)
- 2 tbsp chopped green onions
- 1 tsp toasted black sesame seeds
- Optional: extra chili oil or gochugaru for serving
Instructions
- In a bowl, mix soy sauce, gochujang, sesame oil, brown sugar, garlic, and black pepper, then add the beef and marinate for about 30 minutes or overnight in the fridge.
- In another small bowl, whisk together the mayonnaise, chili sauce, sesame oil, garlic powder, and a pinch of sugar until smooth, then chill the creamy sauce until ready to use.
- In a pot, bring the broth to a simmer, then add the gochugaru, soy sauce, rice vinegar, sesame oil, and salt to taste.
- Add the ramen noodles to the simmering broth and cook until just al dente, about 3 minutes, then remove the pot from the heat.
- Heat a grill pan or skillet over high heat, then sear the marinated beef for 2–3 minutes per side until nicely caramelized.
- Let the beef rest for a few minutes, then slice it thinly against the grain into bite-sized strips.
- Divide the noodles and broth between serving bowls.
- Spoon a generous dollop of the creamy sauce over each bowl.
- Top each bowl with slices of grilled beef, chopped green onions, and toasted black sesame seeds.
- Finish with extra gochugaru or chili oil if you want more heat, then serve immediately.
Notes
- Adjust the spice level by adding more or less gochugaru, gochujang, or chili sauce.
- Swap the beef for chicken, tofu, or shrimp if you prefer a different protein.
- Chill the creamy sauce in the fridge for up to 2 days and stir well before using.
- Use low-sodium broth if you want better control over the salt level.
- For best texture, cook the ramen noodles just until al dente so they stay springy in the hot broth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Grill Pan
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 950
- Sugar: 5
- Sodium: 1800
- Fat: 60
- Saturated Fat: 24
- Unsaturated Fat: 35
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 50
- Cholesterol: 150