Imagine a bowl of silky, spicy ramen noodles swimming in a rich broth, topped with smoky-sweet grilled beef, a drizzle of creamy chili mayo, and garnished with fresh scallions and sesame seeds. This isn’t your average instant ramen—this is a bold, upgraded version that hits all the right notes: umami, heat, creaminess, and depth. Whether you’re cooking for yourself or looking to impress someone, this recipe will deliver restaurant-quality flavor in under 45 minutes.

Creamy Spicy Ramen with Grilled Korean Beef

Why You’ll Love This Recipe

A flavor bomb: Gochujang, soy, garlic, sesame, and sriracha make every bite unforgettable
Upgraded instant ramen: Ditch the seasoning packets and bring your own bold broth to life
Fast and satisfying: Ready in under an hour, but tastes like you worked all day
Versatile: Easily customizable with proteins, heat level, or noodles of your choice
Perfect balance: Creamy, spicy, savory, and slightly sweet for the ultimate comfort meal
Great for impressing: A showstopper meal that’s secretly simple to make

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

For the Grilled Beef

300g ribeye or sirloin steak
2 tablespoons soy sauce
1 tablespoon gochujang
1 tablespoon sesame oil
1 teaspoon brown sugar
2 garlic cloves, minced
½ teaspoon ground black pepper

For the Ramen

2 packs instant ramen noodles (seasoning packets discarded)
2 cups chicken or beef broth
1 tablespoon gochugaru (Korean chili flakes)
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
Salt to taste

For the Creamy Sauce

3 tablespoons mayonnaise (preferably Kewpie)
1 tablespoon sriracha or Korean chili sauce
1 teaspoon sesame oil
½ teaspoon garlic powder
Pinch of sugar (optional)

Garnishes

2 tablespoons chopped green onions
1 teaspoon toasted black sesame seeds
Optional: extra chili oil or gochugaru for heat

Instructions

Marinate the Beef
In a medium bowl, mix together soy sauce, gochujang, sesame oil, brown sugar, garlic, and black pepper. Add the steak, coating it well. Let it marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.

Make the Creamy Sauce
In a small bowl, stir together the mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar until smooth. Chill until ready to serve.

Prepare the Ramen and Broth
Bring the chicken or beef broth to a simmer in a medium pot. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and a pinch of salt. Add the ramen noodles and cook until just al dente, about 3 minutes. Turn off the heat and set aside.

Grill the Beef
Heat a grill pan or heavy skillet over high heat until very hot. Sear the marinated beef for 2–3 minutes per side, or until nicely caramelized and cooked to your desired doneness. Let rest for 5 minutes, then slice thinly against the grain.

Assemble the Bowls
Divide the ramen noodles and broth into two bowls. Top each with sliced grilled beef, a generous spoonful of the creamy chili sauce, chopped green onions, toasted sesame seeds, and extra gochugaru or chili oil if you like it spicy. Serve hot and enjoy the explosion of flavors.

Variations

Swap the beef: Use grilled chicken, tofu, or pork belly for different proteins
Make it vegetarian: Use veggie broth and replace meat with grilled mushrooms or tofu
Add a soft-boiled egg for richness and texture
Make it extra spicy with a spoonful of chili crisp
Add vegetables like bok choy, spinach, or shredded carrots for color and crunch

Heating and Storage

Storage
Store noodles, broth, and toppings separately if possible. Refrigerate everything in airtight containers for up to 3 days.

Reheating
Reheat broth and beef gently on the stove or in the microwave. Add noodles just before serving to prevent them from getting mushy.

Freezing
The beef and broth can be frozen for up to 2 months. Avoid freezing the noodles, as they won’t hold up well.

Frequently Asked Questions

What is gochujang?

Gochujang is a Korean fermented chili paste that’s savory, sweet, and spicy. It’s the key to that deep, complex flavor.

Can I use regular mayo instead of Kewpie?

Yes, but Kewpie mayo adds a richer, slightly sweeter taste. You can mimic it with a dash of rice vinegar and sugar in regular mayo.

What type of ramen noodles work best?

Any instant ramen noodles will do, but avoid using the seasoning packets. Fresh ramen noodles are even better if you can find them.

Is gochugaru very spicy?

Gochugaru is mildly spicy with a smoky sweetness. Adjust the amount to your heat preference.

Can I make this ahead of time?

Yes! Prep the beef and creamy sauce in advance. Reheat the broth and cook the noodles when ready to serve.

How do I know when the beef is done?

For medium-rare, cook the steak 2–3 minutes per side depending on thickness. Let it rest before slicing to keep it juicy.

What broth is best—chicken or beef?

Both work well. Chicken broth gives a lighter flavor; beef broth adds more depth.

Is this dish gluten-free?

Not by default. Use gluten-free soy sauce and check your ramen noodles to make it gluten-free.

Can I make it less spicy?

Absolutely. Use less gochugaru and gochujang, and skip the chili oil in the garnish.

What sides go well with this?

Kimchi, pickled cucumbers, or a crisp Asian slaw would complement it nicely.

Conclusion

Creamy Spicy Ramen with Grilled Korean Beef takes everything you love about comfort food and turns the dial up to 11. Rich, spicy broth. Perfectly grilled, flavorful beef. Silky noodles. Creamy, tangy chili sauce. It’s a complete meal in one bowl that delivers layers of bold, balanced flavor. Whether you’re upgrading your weeknight dinner or trying to impress someone special, this dish brings the heat and the comfort