Description

A restaurant-quality spicy ramen recipe made at home. This bowl features bold Korean-inspired flavors, grilled beef, creamy chili mayo, and a perfectly seasoned broth.

Ingredients

Grilled Beef

300g ribeye or sirloin steak

2 tbsp soy sauce

1 tbsp gochujang

1 tbsp sesame oil

1 tsp brown sugar

2 garlic cloves, minced

½ tsp black pepper

Ramen

2 packs instant ramen noodles (discard seasoning)

2 cups chicken or beef broth

1 tbsp gochugaru

1 tsp soy sauce

1 tsp rice vinegar

1 tsp sesame oil

Salt to taste

Creamy Sauce

3 tbsp mayonnaise (Kewpie preferred)

1 tbsp sriracha or Korean chili sauce

1 tsp sesame oil

½ tsp garlic powder

Pinch of sugar (optional)

Garnishes

2 tbsp green onions, chopped

1 tsp toasted black sesame seeds

Optional: extra chili oil or gochugaru

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix soy sauce, gochujang, sesame oil, sugar, garlic, and pepper. Add steak and marinate for 30 minutes
Mix creamy sauce ingredients in a separate bowl. Chill until ready
Bring broth to a simmer, add gochugaru, soy sauce, vinegar, sesame oil, and salt
Cook ramen noodles in broth until al dente (about 3 minutes). Set aside
Sear steak 2–3 minutes per side on high heat. Rest and slice against the grain
Assemble bowls: ramen noodles, broth, grilled beef, creamy sauce, garnishes

Notes

Use tofu for a vegetarian option
Adjust heat levels with gochugaru and chili sauce
Sear beef quickly to keep it tender

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: grilling, simmering
Cuisine: korean fusion