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Spicy Korean Ramen with Grilled Beef and Creamy Sauce

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This spicy Korean ramen features chewy noodles, marinated grilled beef, and a luscious creamy sauce for the perfect balance of heat and richness. It’s a comforting, flavor-packed homemade bowl that’s easy enough for weeknights but impressive enough for guests.

Ingredients

Scale
  • 8 oz beef sirloin or ribeye, thinly sliced
  • 2 tbsp soy sauce (low-sodium is fine)
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp ground black pepper
  • 2 packs ramen noodles (about 6 oz total, fresh or instant, discard flavor packets)
  • 4 cups chicken or beef broth (low-sodium preferred)
  • 1 tbsp gochujang
  • 2 tsp soy sauce
  • 1 tsp sriracha or Korean chili flakes (optional)
  • 1 tsp sesame oil
  • 1/2 cup mushrooms, sliced (shiitake, cremini, or white)
  • 1/2 cup carrots, julienned or thinly sliced
  • 1/2 cup baby spinach or bok choy
  • 2 green onions, thinly sliced
  • 2 oz cream cheese, softened
  • 1/4 cup whole milk (or oat milk for dairy-free)
  • 1 tbsp mayonnaise (preferably Kewpie)
  • 1/2 tsp garlic powder
  • Pinch of salt and black pepper
  • 1 soft-boiled egg, halved (optional)
  • Sesame seeds (white or black, optional)
  • Chopped cilantro or parsley (optional)
  • Kimchi (optional)
  • Thinly sliced chili peppers (optional)

Instructions

  1. In a mixing bowl, combine 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp brown sugar, 1 tsp sesame oil, minced garlic, and black pepper. Add thinly sliced beef and toss to coat. Marinate for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  2. While beef marinates, whisk together cream cheese, milk, mayonnaise, garlic powder, salt, and pepper in a small bowl until smooth and pourable. Add a splash more milk if needed.
  3. Bring a large pot of water to a boil. Add ramen noodles and cook according to package instructions (3-4 minutes). About 1 minute before noodles are done, add carrots and mushrooms. Drain and set aside, keeping everything slightly undercooked.
  4. In the same pot, add broth, 1 tbsp gochujang, 2 tsp soy sauce, sriracha or chili flakes (if using), and 1 tsp sesame oil. Bring to a gentle simmer. Taste and adjust seasoning as needed.
  5. Heat a grill pan or cast-iron skillet over medium-high heat. Add marinated beef in a single layer and grill for 1-2 minutes per side until browned and slightly charred. Set aside.
  6. Divide noodles, carrots, and mushrooms into two large bowls. Pour simmering broth over each, then add spinach or bok choy (the hot broth will wilt it). Arrange grilled beef on top.
  7. Drizzle creamy sauce generously over beef and noodles. Garnish with soft-boiled egg, sesame seeds, green onions, kimchi, and chili peppers if desired. Serve immediately.

Notes

Marinate beef for at least 10-20 minutes for best flavor. Slice beef and veggies evenly for even cooking. Undercook noodles slightly to avoid mushiness. Adjust spice level by reducing gochujang or omitting sriracha/chili flakes. For gluten-free, use tamari and rice noodles. For dairy-free, use vegan cream cheese and plant milk. Store broth, noodles, and toppings separately for leftovers.

Nutrition

Keywords: spicy ramen, Korean ramen, grilled beef ramen, creamy ramen, homemade ramen, gochujang noodles, comfort food, easy ramen, weeknight dinner, Asian noodles

Find it online: https://norasfoods.com/spicy-korean-ramen-recipe-with-grilled-beef-and-creamy-sauce-easy-homemade-bowl/