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Spicy Korean Ramen with Creamy Sauce Recipe

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4.5 from 57 reviews

This Spicy Korean Ramen with Beef and Creamy Sauce combines tender marinated ribeye steak with flavorful Korean spices, simmered ramen noodles, and a rich, creamy mayonnaise sauce. The dish features a perfect balance of heat from gochujang and gochugaru, umami from the soy-based marinade and broth, and a luxurious texture from the mayo-based sauce. Ideal for a comforting yet elevated instant ramen 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

Optional Garnish

  • Chopped green onions
  • Sesame seeds

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.
  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, minced garlic cloves, and ground black pepper until well combined.
  3. Marinate the steak: Add the sliced steak into the marinade and toss to coat evenly. Let it marinate at room temperature for 15 to 30 minutes to absorb the flavors.
  4. Cook the steak: Heat a grill pan or cast-iron skillet over medium-high heat. Grill the marinated steak pieces for about 2-3 minutes per side or until medium-rare (adjust timing for preferred doneness). Remove from heat and let rest briefly before slicing if needed.
  5. Prepare the broth: In a saucepan, bring the chicken or beef broth to a simmer. Stir in gochugaru, soy sauce, rice vinegar, and season with salt to taste, mixing thoroughly.
  6. Cook the noodles: Add the instant ramen noodles (without seasoning packets) to the simmering broth. Cook according to package directions, typically 3-4 minutes, until noodles are tender.
  7. Make the creamy sauce: While noodles cook, whisk together mayonnaise, 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 into two bowls. Top with the grilled steak slices and drizzle generously with the creamy mayonnaise sauce. Garnish with chopped green onions and sesame seeds if desired. Serve immediately for best taste.

Notes

  • For a spicier dish, add extra gochujang or gochugaru according to taste.
  • Use ribeye for a more tender and flavorful steak, but sirloin works well as a leaner alternative.
  • Discard seasoning packets from ramen noodles to control sodium and customize flavor with your own broth and spices.
  • Resting steak after cooking helps retain juices and tenderness.
  • The creamy sauce adds a cooling contrast to the spicy broth — adjust mayonnaise quantity to personal preference.
  • Optional garnishes such as green onions and sesame seeds add freshness and texture.

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