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Spicy Korean Ramen with Beef and Creamy Sauce Recipe

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4.7 from 99 reviews

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.

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.

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