Spicy Korean Ramen with Grilled Beef & Creamy Sauce (Print Version)

Spicy Korean Ramen with grilled beef and a rich, creamy sauce. Get authentic flavors and satisfying heat in your own kitchen for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Contains Beef, Dairy

# Ingredients:

→ Ramen & Beef Base

01 - Beef Sirloin/Ribeye (8 oz, thinly sliced)
02 - Instant Ramen Noodles (2 packets, spicy Korean type)

→ Spicy Creamy Sauce

03 - Gochujang (Korean Chili Paste, 2 tbsp)
04 - Heavy Cream (1/2 cup)
05 - Garlic, Minced (3-4 cloves)
06 - Soy Sauce (1 tbsp)
07 - Brown Sugar (1 tsp)
08 - Sesame Oil (1 tsp)

→ Fresh Toppings & Flavor Enhancers

09 - Green Onions (2, sliced)
10 - Soft-Boiled Egg (2, halved)
11 - Sesame Seeds (optional, for garnish)

# Instructions:

01 - First up, get that beef seasoned. A little salt and pepper, maybe a tiny bit of garlic powder if you're feeling it. I usually let it sit for about 15-20 minutes while I get everything else ready. This is where I often forget to pat it dry, and then it doesn't get that gorgeous sear, so don't be like me when preparing your Spicy Korean Ramen!
02 - Heat your pan or grill to medium-high. You want a good sizzle! Sear the beef for 2-3 minutes per side for medium-rare. I always watch it like a hawk because I've gone from perfectly pink to gray in a flash. Don't overcrowd the pan, or it'll steam instead of sear. Once it's done, let it rest on a cutting board while you make the sauce. This resting step is crucial for juicy beef, trust me!
03 - Now for the star sauce! In the same pan (or a clean one if your beef left too much char), sauté the minced garlic for a minute until it smells incredible – that's my favorite kitchen smell! Then, stir in the gochujang, soy sauce, and brown sugar. Let it bubble for a moment, then pour in the heavy cream. Whisk it until it's smooth and starts to thicken slightly. This is where I usually taste and adjust; sometimes I add a tiny bit more gochujang for an extra kick for my Spicy Korean Ramen!
04 - While the sauce simmers, get your ramen noodles cooking according to package directions. I always undercook them by about 30 seconds because they’ll finish cooking in the hot sauce. Don't forget to drain them well! I once had watery ramen because I was too impatient, and it diluted all that lovely flavor. This step is key for perfect Spicy Korean Ramen.
05 - Time to bring it all together! Divide the cooked ramen noodles into bowls. Pour that luscious, creamy gochujang sauce over the noodles. Slice your rested grilled beef against the grain into thin strips – you want those tender bites! Arrange the beef slices beautifully on top of the noodles.
06 - Finally, the finishing touches! Top your spicy Korean ramen with plenty of sliced green onions, a drizzle of sesame oil, and that perfect soft-boiled egg. The runny yolk mixing with the sauce? Pure magic. Sometimes I add a sprinkle of sesame seeds, just for fun. Serve immediately and enjoy that spicy, creamy goodness!

# Notes:

01 - Don't skip resting the beef! It makes all the difference between dry, tough meat and juicy, tender slices. I learned this the hard way after many chewy dinners.
02 - Always taste your creamy gochujang sauce before adding the noodles. Adjust the spice and sweetness to your liking; it's easier to fix it now than later, trust me.
03 - Use good quality instant ramen noodles. The cheap ones just don't have the right texture for this Spicy Korean Ramen dish. I've been there, and it's a letdown.
04 - For an extra vibrant presentation, arrange the beef and egg artfully on top before drizzling with sesame oil.

# Equipment Needed:

01 - Large skillet or grill pan
02 - Saucepan
03 - Whisk
04 - Cutting board
05 - Sharp knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g

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