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Spicy Korean Ramen with Grilled Beef & Creamy Sauce

A bold, rich, and ultra-creamy Korean-inspired ramen topped with smoky grilled beef. Made with gochujang, garlic, broth, and cream, this noodle bowl delivers heat, depth, and comforting richness in every bite.
Print Recipe
Calories: 660
Ingredients Method Notes

Ingredients
  

  • 2 packs ramen noodles discard seasoning packets
  • 1 lb beef flank steak or rib-eye thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • For the creamy spicy sauce:
  • 2 tablespoons butter or oil
  • 3 garlic cloves minced
  • 1 teaspoon grated ginger
  • 2 tablespoons gochujang Korean chili paste
  • 1 cup chicken or beef broth
  • 1 cup heavy cream or coconut milk
  • 1 tablespoon soy sauce
  • Salt & pepper to taste
  • Optional toppings:
  • Green onions
  • Sesame seeds
  • Lime wedges
  • Chili flakes
  • Kimchi

Method
 

  1. In a bowl, mix soy sauce, sesame oil, and brown sugar. Add the sliced beef and marinate for 10–20 minutes.
  2. Heat a grill pan over high heat and cook the beef until charred and cooked through. Set aside.
  3. In a large skillet, melt butter or heat oil. Add garlic and ginger; cook 1 minute until fragrant.
  4. Stir in the gochujang and cook for 30 seconds to deepen the flavor.
  5. Add broth, soy sauce, and heavy cream. Simmer until slightly thickened.
  6. Cook ramen noodles separately according to package instructions. Drain and add them to the sauce.
  7. Toss until noodles are fully coated and creamy.
  8. Top with grilled beef slices.
  9. Garnish with sesame seeds, lime, chili flakes, or green onions.
  10. Serve immediately while hot and creamy.

Notes

• For extra heat, add gochugaru or chili flakes.
• Coconut milk works for a dairy-free version with a hint of sweetness.
• Add spinach, mushrooms, or bok choy for extra vegetables.
• For cheesier ramen, melt mozzarella or cheddar into the sauce.
• Leftovers thicken—add broth when reheating to loosen the sauce.
Estimated per serving: Carbs 54g – Protein 33g – Fat 32g – Fiber 3g.