Rich, Fiery, and Comforting

If you’ve ever wanted restaurant-quality Korean ramen at home, this recipe is your golden ticket. With tender grilled beef, fiery gochujang-infused broth, and a luxurious creamy sauce, this ramen is both satisfying and addictive. Perfect for cold nights, weeknight dinners, or impressing friends with your culinary skills.

The magic comes from balancing the heat of Korean chili paste with the richness of cream, producing a silky, spicy, and savory soup that clings perfectly to noodles. Each bite combines tender beef, al dente noodles, and flavorful broth – the ultimate comfort food experience.

Ingredients

• Beef & Marinade:
  • 300 g ribeye or sirloin steak, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp honey
  • 2 garlic cloves, minced
  • ½ tsp freshly ground black pepper
• Ramen Broth:
  • 4 cups beef or chicken stock
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp chili flakes (optional, for extra heat)
• Creamy Sauce:
  • 100 ml heavy cream
  • 1 tbsp butter
  • 1 tsp garlic powder
  • ½ tsp salt
• Noodles & Toppings:
  • 200 g fresh or dried ramen noodles
  • 2 soft-boiled eggs
  • 1 cup baby spinach or bok choy
  • 2 green onions, thinly sliced
  • Sesame seeds for garnish
  • Kimchi (optional, side)

Instructions

1. Marinate the Beef

In a bowl, combine soy sauce, sesame oil, gochujang, honey, minced garlic, and black pepper. Add sliced beef and marinate for 15–30 minutes while preparing other ingredients.

2. Prepare the Broth

In a medium pot, combine beef or chicken stock with gochujang, soy sauce, sesame oil, sugar, and chili flakes. Simmer on medium heat for 10–12 minutes to allow flavors to meld.

3. Cook the Noodles

Bring a separate pot of water to boil. Cook ramen noodles according to package instructions until al dente. Drain and set aside.

4. Make the Creamy Sauce

In a small saucepan, melt butter over low heat. Add garlic powder, heavy cream, and salt. Stir gently until smooth and slightly thickened.

5. Grill the Beef

Heat a grill pan or skillet over medium-high heat. Grill marinated beef slices for 1–2 minutes per side, until cooked to your preferred doneness. Remove and set aside.

6. Assemble the Ramen

Divide cooked noodles into bowls. Pour hot broth over noodles. Add a drizzle of creamy sauce on top. Arrange grilled beef slices, soft-boiled eggs, spinach/bok choy, and green onions.

7. Garnish & Serve

Sprinkle sesame seeds on top. Serve immediately with kimchi on the side if desired.

Tips for Success

• Noodles: Fresh ramen noodles are preferred for chewy texture, but dried noodles work fine.
• Broth: Simmering allows deeper flavor development. Adjust spiciness with gochujang and chili flakes.
• Eggs: Soft-boiled eggs can be prepped in advance; boil 6–7 minutes for a slightly runny yolk.
• Creamy Sauce: Pour gently over the noodles for a swirl effect – do not mix completely for visual appeal.

Serving Ideas

• Serve in deep ramen bowls for a restaurant-style presentation.
• Pair with pickled vegetables or kimchi for authentic Korean flavors.
• Add extra chili oil if you prefer more heat.
• Garnish with nori strips for a complete Korean ramen experience.

Storage & Leftovers

• Best enjoyed fresh; broth and noodles can be stored separately in the fridge for 1–2 days.
• Reheat broth gently on the stove. Do not overcook noodles when reheating.
• Cream sauce can be stored in an airtight container for up to 2 days in the fridge.

Spicy Korean Ramen with Grilled Beef & Creamy Sauce

A rich, spicy Korean ramen with tender grilled beef, creamy sauce, and flavorful broth. Perfect for a comforting weeknight dinner or a show-stopping meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 bowls

Course: Dinner, Main

Cuisine: Fusion, Korean

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Beef & Marinade

• 300 g ribeye or sirloin steak thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang Korean chili paste
• 1 tsp honey
• 2 cloves garlic minced
• 0.5 tsp black pepper freshly ground

Ramen Broth

• 4 cups beef or chicken stock
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp chili flakes optional

Creamy Sauce

• 100 ml heavy cream
• 1 tbsp butter
• 1 tsp garlic powder
• 0.5 tsp salt

Noodles & Toppings

• 200 g ramen noodles fresh or dried
• 2 soft-boiled eggs
• 1 cup baby spinach or bok choy
• 2 green onions thinly sliced
• sesame seeds for garnish
• kimchi optional side

Equipment

• Mixing bowls
• Saucepan or pot
• Grill pan or skillet
• Whisk or spatula
• Knife

Method

 

1. In a bowl, combine soy sauce, sesame oil, gochujang, honey, garlic, and black pepper. Marinate beef for 15–30 minutes.
2. In a pot, combine stock, gochujang, soy sauce, sesame oil, sugar, and chili flakes. Simmer for 10–12 minutes.
3. Cook ramen noodles according to package instructions until al dente. Drain and set aside.
4. In a small saucepan, melt butter, add garlic powder, heavy cream, and salt. Stir until smooth and slightly thickened.
5. Heat a grill pan over medium-high heat. Grill marinated beef slices 1–2 minutes per side until desired doneness.
6. Divide cooked noodles into bowls. Pour hot broth over noodles. Drizzle creamy sauce on top.
7. Arrange grilled beef, soft-boiled eggs, spinach/bok choy, and green onions on top.
8. Garnish with sesame seeds. Serve immediately with kimchi on the side if desired.

Notes

Serve fresh for best texture. Broth and noodles can be stored separately in the fridge for 1–2 days. Reheat broth gently before serving.