Korean Spicy Beef Ramen (Printable Version)
# What You'll Need:
→ Grilled Beef
01 -
1/2 teaspoon ground black pepper
02 -
2 garlic cloves, minced
03 -
1 teaspoon brown sugar
04 -
1 tablespoon sesame oil
05 -
1 tablespoon gochujang
06 -
2 tablespoons soy sauce
07 -
10.5 ounces ribeye or sirloin steak
→ Ramen
08 -
Salt to taste
09 -
1 teaspoon sesame oil
10 -
1 teaspoon rice vinegar
11 -
1 teaspoon soy sauce
12 -
1 tablespoon gochugaru
13 -
2 cups chicken or beef broth
14 -
2 packs instant ramen noodles—ditch those flavor packets
→ Creamy Sauce
15 -
Pinch of sugar, if you're into it
16 -
1/2 teaspoon garlic powder
17 -
1 teaspoon sesame oil
18 -
1 tablespoon sriracha or Korean chili sauce
19 -
3 tablespoons mayonnaise, Kewpie is awesome
→ Garnishes
20 -
Extra chili oil or gochugaru, if you want to go bolder
21 -
1 teaspoon toasted black sesame seeds
22 -
2 tablespoons chopped green onions
# Steps to Follow:
01 -
Spoon the ramen and broth into bowls. Add the creamy sauce on top. Lay slices of the smoky beef over everything. Then shower with green onions, sesame seeds, and finish with a little extra chili oil or gochugaru if you want a kick.
02 -
Get your grill pan or skillet super hot. Toss on the steak and cook each side for 2 to 3 minutes so the outside's nice and caramelized. Let it chill a bit, then cut it thin—slice across the grain so it's super tender.
03 -
Put your broth in a pot and get it bubbling. Drop in the gochugaru, soy sauce, rice vinegar, sesame oil, and a good pinch of salt. Toss in your ramen and just cook until they're just barely done. Take the pot off the heat.
04 -
Mix mayonnaise, sriracha (or your favorite Korean chili sauce), sesame oil, garlic powder, and a pinch of sugar (only if you like a hint of sweet) in a small bowl. Give it a good stir until it's smooth. Stash it in the fridge until you need it.
05 -
Stir together soy sauce, gochujang, sesame oil, brown sugar, garlic, and black pepper in a bowl. Drop the steak in there and coat it all over. Slap on a lid (or cover with wrap) and chill for at least half an hour, or keep it overnight if you want.
# Additional Tips:
01 -
Let your beef rest before you slice—makes it way juicier.
02 -
Crank up the gochugaru or splash on more chili oil if you want the heat.