Spicy Korean Ramen with Beef and Creamy Sauce Recipe

When I first made this dish, it was an impromptu weekend dinner to shake up my usual routine, and it quickly became a staple. You’ll notice how the tender slices of steak soak up the spicy marinade while the broth carries subtle layers of chili and vinegar that linger pleasingly on the tongue.

This recipe perfectly balances the comforting familiarity of instant ramen with elevated, fresh ingredients you can feel good about. Whether you’re craving something quick yet decadent or want to impress a friend with minimal fuss, this dish has your back.

Ingredient Guide

• Ribeye or sirloin steak (300g): Provides tender, juicy beef—choose well-marbled cuts for that golden crust and deep flavor.
• Soy sauce (2 tbsp + 1 tsp): Adds savory umami in marinade and broth; can swap with tamari for gluten-free.
• Gochujang (1 tbsp): Korean chili paste that delivers sweet heat and ferment richness; vital for authentic spicy notes.
• Sesame oil (1 tbsp + 1 tsp): Toasty aroma that lifts the whole dish; a little goes a long way.
• Brown sugar (1 tsp): Balances heat and acidity; subtle caramel undertones.
• Garlic (2 cloves, minced): Adds aromatic warmth and depth.
• Ground black pepper (½ tsp): For gentle heat and earthiness.
• Instant ramen noodles (2 packs): Convenient base—you’ll discard the seasoning packets to control flavor yourself.
• Chicken or beef broth (2 cups): Provides a savory, velvety soup foundation; homemade or good-quality store-bought both work well.
• Gochugaru (1 tbsp): Korean chili flakes offering bright heat and color; substitute with crushed red pepper flakes if needed.
• Rice vinegar (1 tsp): Adds slight tang and balance to spicy broth.
• Salt to taste: Adjust seasoning to your preference.
• Mayonnaise (3 tbsp): Key to that creamy, silky sauce that cuts through spice beautifully.

Prep Before You Begin

To make your cooking experience seamless and enjoyable, have all your ingredients measured and prepped before heating the stove. Slice the steak against the grain to ensure tenderness, and whisk together your sauces in advance to speed things along. The noodles cook quickly, so having everything ready means you won’t feel rushed. There’s no oven involved, so it’s mostly stovetop magic here.

How to Make Spicy Korean Ramen with Beef and Creamy Sauce Recipe

1. Prepare the steak by slicing it into thin, bite-sized pieces against the grain. This helps keep the beef tender once cooked. I always pat the slices dry carefully with paper towels—that dry surface is what helps you get that beautifully golden sear.
2. Mix the marinade by combining soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper in a bowl. Whisk it well so all those bold flavors meld together.
3. Coat the steak with the marinade, making sure every piece gets an even soak. Let it rest at room temperature for 15 to 30 minutes; this wakes up the flavors and helps tenderize the meat.
4. Heat your grill pan or skillet over medium-high heat until hot but not smoking. Place the beef slices down, and listen for that satisfying sizzle. Cook for 2 to 3 minutes per side if you like medium-rare—remember, resting afterward lets the juices redistribute for maximum juiciness.
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Expert Tips to Nail It

Make sure your pan is properly preheated; a hot surface is key to creating that lightly crisp exterior without overcooking the beef. If your beef is thick, slice even thinner for quicker, more even cooking. Don’t overcrowd the pan—work in batches if needed to maintain that sear and avoid steaming.

5. Simmer the broth: In a saucepan, bring your chicken or beef broth to a gentle simmer. Stir in gochugaru, soy sauce, and rice vinegar, then taste and adjust salt. This spicy, tangy broth is what gives the ramen its character beyond just heat.
6. Add the noodles to the simmering broth, tossing away their seasoning packets first. Cook as per package instructions, usually about 3–4 minutes. You’ll notice the noodles soak up some of that aromatic broth, becoming tender but still with a bit of bite.
7. Prepare the creamy sauce by whisking mayonnaise with sesame oil and a pinch of salt. This silky sauce cuts through the spice and adds an unexpected richness that feels indulgent yet balanced.
8. Assemble your bowls by dividing the hot noodles and broth evenly, topping with the grilled steak slices. Generously drizzle the creamy sauce on top for that velvety finish. A sprinkle of green onions or sesame seeds adds a fresh, nutty crunch if you like.

Creative Variations for Spicy Korean Ramen with Beef and Creamy Sauce Recipe

• Swap beef for thinly sliced chicken or pork belly for an equally comforting protein twist.
• Add a soft-boiled egg for extra richness and a luscious yolk that melds with the creamy sauce.
• For deeper umami, stir in a splash of fish sauce or miso paste to the broth.
• Mix in fresh vegetables like spinach, napa cabbage, or mushrooms to keep it bright and nourishing.
• Experiment with tofu cubes for a vegetarian-friendly alternative—marinate and pan-fry them similarly to the beef.
• For cooler nights, add a dollop of kimchi on the side to brighten and add a lively crunch.

Storage, Freezing & Reheating

• Refrigerate leftover broth and beef separately in airtight containers for up to 3 days to maintain freshness.
• Noodles can become overly soft if stored cooked; it’s best to keep them separate or undercook slightly if planning to reheat.
• Freeze the marinated beef raw for up to 1 month but cook ramen fresh for best texture.
• To reheat, gently warm broth and beef on the stove, then freshly cook new ramen noodles to revive that just-made feeling.
• Prepare the creamy sauce fresh each time for best texture and flavor.

Spicy Korean Ramen with Beef and Creamy Sauce Recipe FAQs

• Can I use a different cut of beef? Absolutely—flank steak or skirt steak works well if sliced thinly, but ribeye or sirloin gives you a nice balance of tenderness and flavor.
• Is the creamy sauce necessary? While optional, the mayonnaise mixture mellows the heat and adds a smooth, decadent touch that really lifts the dish.
• Can I make this vegan? If you swap beef with tofu and use vegetable broth, plus omit the mayo or replace with vegan mayo, you’ll have a satisfying plant-based version.
• What if I prefer less spice? Reduce or omit gochugaru and gochujang; you can substitute with mild chili powder or smoked paprika for gentle warmth.
• Can I use fresh ramen noodles? Yes! Fresh noodles cook faster and add a springier texture, which pairs wonderfully with the creamy sauce and spicy broth.

Spicy Korean Ramen with Beef and Creamy Sauce Recipe

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This Spicy Korean Ramen with Beef and Creamy Sauce combines tender, marinated grilled ribeye steak with flavorful Korean spices and instant ramen noodles simmered in a seasoned broth. Enhanced with a creamy mayonnaise-based sauce, this dish delivers a perfect balance of heat, umami, and richness, making for a quick, satisfying, and restaurant-quality Korean-inspired meal.

• Author: Olivia
• Prep Time: 30 Minutes
• Cook Time: 20 Minutes
• Total Time: 50 Minutes
• Yield: 2 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Korean

Ingredients

Beef and 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 the seasoning packets)
• 2 cups chicken or beef broth
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tsp soy sauce
• 1 tsp rice vinegar
• Salt to taste

Creamy Sauce

• 3 tbsp mayonnaise
• 1 tsp sesame oil
• Pinch of salt

Instructions

1. Prepare the steak: Slice the ribeye or sirloin steak into thin, bite-sized pieces against the grain. Pat the slices dry thoroughly with paper towels to ensure a good sear during cooking.
2. Make the marinade: In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon sesame oil, 1 teaspoon brown sugar, 2 minced garlic cloves, and 1/2 teaspoon ground black pepper.
3. Marinate the steak: Add the sliced steak into the marinade, coating each piece evenly. Allow the steak to marinate at room temperature for 15 to 30 minutes to absorb the flavors.
4. Grill the steak: Heat a grill pan or cast-iron skillet over medium-high heat. Grill the marinated steak pieces for 2-3 minutes per side, aiming for medium-rare or your preferred doneness. Once cooked, let the steak rest briefly before slicing further if needed.
5. Prepare the broth: In a saucepan, bring 2 cups of chicken or beef broth to a gentle simmer. Stir in 1 tablespoon gochugaru, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Season with salt to your taste preference.
6. Cook the noodles: Add the 2 packs of instant ramen noodles (without their seasoning packets) to the simmering broth. Cook the noodles according to the package instructions until tender.
7. Make the creamy sauce: While the noodles are cooking, whisk together 3 tablespoons mayonnaise, 1 teaspoon sesame oil, and a pinch of salt in a small bowl until smooth and creamy.
8. Assemble and serve: Divide the cooked noodles and broth evenly between two serving bowls. Top each bowl with the grilled steak slices and drizzle generously with the creamy mayonnaise sauce. Optionally, garnish with green onions or sesame seeds. Serve immediately for best taste.

Notes

• Marinating the steak for 30 minutes enhances flavor, but 15 minutes is sufficient if short on time.
• Discard the instant ramen seasoning packets as their flavor profile doesn’t complement the Korean style broth in this recipe.
• For a less spicy version, reduce or omit the gochugaru and gochujang.
• You can substitute mayonnaise with a vegan mayo alternative to make the creamy sauce vegan-friendly.
• Use fresh green onions or sesame seeds as garnish to add texture and contrast.