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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.