Spicy Korean Ramen Grilled Beef (Printable Version)
Savor spicy Korean ramen with tender grilled beef and a velvety, tangy sauce, topped with scallions and sesame.
# What You'll Need:
→ Ramen & Broth
01 -
2 packs Korean-style instant ramen noodles, spicy
02 -
720 ml beef or chicken broth
03 -
15 ml gochujang (Korean chili paste)
04 -
15 ml soy sauce
05 -
5 ml sesame oil
→ Grilled Beef
06 -
200 g beef sirloin or ribeye, thinly sliced
07 -
15 ml soy sauce
08 -
5 ml sesame oil
09 -
5 ml honey or sugar
10 -
1 garlic clove, minced
11 -
Pinch of black pepper
→ Creamy Sauce
12 -
45 ml Japanese mayonnaise or standard mayonnaise
13 -
15 ml rice vinegar or lemon juice
14 -
5 ml honey
15 -
2.5 ml garlic powder
→ Garnish
16 -
5 ml black sesame seeds
17 -
1–2 scallions, finely sliced
# Steps To Follow:
01 -
Combine soy sauce, sesame oil, honey or sugar, minced garlic, and black pepper in a bowl. Add beef slices, toss thoroughly, and marinate for 15–20 minutes.
02 -
Whisk together mayonnaise, rice vinegar or lemon juice, honey, and garlic powder in a small bowl until smooth. Refrigerate until ready to serve.
03 -
In a medium saucepan, gently bring broth to a simmer. Stir in gochujang, soy sauce, and sesame oil. Adjust the spiciness as desired.
04 -
Heat a grill pan or skillet over high heat. Sear marinated beef slices for 1–2 minutes per side, creating a slight char while retaining juiciness. Set aside.
05 -
Add ramen noodles to the simmering broth and cook according to package instructions, typically 3–4 minutes, until just tender.
06 -
Divide noodles and broth among serving bowls. Top with grilled beef slices and drizzle with creamy sauce.
07 -
Sprinkle with black sesame seeds and sliced scallions. Serve immediately while hot.
# Notes and Tips:
01 -
For extra richness, add a soft-boiled egg just before serving.
02 -
Increase chili paste or drizzle chili oil for heightened spiciness.
03 -
Incorporate sautéed mushrooms or kimchi to amplify umami.