Spicy Korean Ramen with Grilled Beef & Creamy Sauce (Print Version)

Spicy Korean Ramen with Grilled Beef & Creamy Sauce. Enjoy fiery noodles, tender beef, and a rich, luscious sauce. Your comfort bowl awaits!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Contains Dairy, Contains Gluten (in noodles), Contains Soy

# Ingredients:

→ Grilled Beef Marinade

01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp low-sodium soy sauce
03 - 1 tbsp sesame oil
04 - 3 cloves garlic, minced
05 - 1 tbsp grated fresh ginger

→ Creamy Ramen Base

06 - 3 tbsp gochujang (Korean chili paste)
07 - 1-2 tbsp gochugaru (Korean chili flakes), to taste
08 - 4 oz cream cheese, softened
09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk

→ Noodles & Toppings

11 - 4 packs instant ramen noodles (seasoning packets discarded)
12 - 4 large eggs, soft-boiled and halved
13 - 3 green onions, thinly sliced
14 - 1 tbsp toasted sesame seeds

→ Optional Heat Boosters

15 - Extra gochugaru for serving
16 - A drizzle of chili oil

# Instructions:

01 - Okay, first things first, let's get that beef marinating! Slice your flank steak against the grain into thin strips. This is where I always try to be super precise, but honestly, a little variation in thickness is fine; it just means some pieces will be slightly chewier, some more tender. Toss it in a bowl with soy sauce, sesame oil, minced garlic, and grated ginger. Give it a good mix, really get those flavors in there. Cover it up and let it hang out in the fridge for at least 30 minutes, or even better, a couple of hours. That marinating time is crucial for tender, flavorful grilled beef.
02 - When you're ready to cook, heat a grill pan or outdoor grill to medium-high. A little drizzle of oil helps prevent sticking. Once it's hot, lay your marinated beef strips down in a single layer. Don't overcrowd the pan, or it'll steam instead of sear, and we want those beautiful charred edges! Cook for about 2-3 minutes per side, depending on how well-done you like your beef. I love seeing those grill marks appear; it smells incredible at this point, like a Korean BBQ joint in my kitchen! Remove the beef and set it aside, letting it rest. This is where I sometimes get impatient and try to sneak a piece, but resting makes it juicier.
03 - In a saucepan, whisk together the gochujang, gochugaru, cream cheese, chicken broth, and milk. I always make sure to use a whisk here to avoid any cream cheese lumps – nobody wants a lumpy sauce! Bring this mixture to a gentle simmer over medium heat, stirring constantly until the cream cheese is fully melted and the sauce is smooth and slightly thickened. This step fills the kitchen with such a comforting, spicy aroma. Taste it here, and adjust the gochugaru if you want more heat. You're building the heart of your Spicy Korean Ramen with Grilled Beef right now!
04 - While your sauce is simmering, get a separate pot of water boiling for your ramen noodles. Cook them according to package directions, which is usually just a few minutes. I always keep an eye on them because overcooked ramen is just sad, you know? We want them al dente, with a little bite. Drain them well once they're done. This is where I always forget to salt the water, but for ramen, it’s not as critical since the sauce brings all the flavor.
05 - Now for the fun part! Divide the cooked ramen noodles among serving bowls. Ladle a generous amount of that creamy, spicy broth over the noodles. You want those noodles swimming in that glorious sauce. This is where I sometimes get a bit messy, splashing sauce on the counter, but it’s all part of the process, right? The rich red color of the broth against the pale noodles is just so inviting.
06 - Arrange your perfectly grilled beef strips on top of the noodles and broth. Halve your soft-boiled eggs and nestle them into the bowl. Finish with a sprinkle of fresh green onions and toasted sesame seeds. Take a moment to admire your handiwork! The aroma of the Spicy Korean Ramen with Grilled Beef, the vibrant colors—it’s a feast for the senses. Serve immediately and get ready to slurp!

# Notes:

01 - Always slice flank steak against the grain for maximum tenderness, seriously.
02 - For the best noodle texture, keep the broth and noodles separate if you're planning leftovers.
03 - If you're out of gochugaru, a tiny pinch of cayenne can add heat, but the flavor will be different.
04 - I love serving this with a cold Korean rice beverage or a light lager to balance the spice.

# Tools You'll Need:

01 - Grill pan or outdoor grill
02 - large saucepan
03 - whisk
04 - large pot for noodles

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 30g
Total Carbohydrate: 65g
Protein: 35g

Back