Spicy korean ramen with grilled beef and creamy sauce Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

This Spicy Korean Ramen with Grilled Beef and Creamy Sauce is a bold and comforting dish that blends smoky, tender grilled beef with the fiery kick of Korean-style ramen. Balanced by a rich and silky creamy sauce, this recipe offers layers of flavor—spicy, savory, and slightly tangy—that come together in one irresistible bowl. Perfect for cozy dinners or when you’re craving a restaurant-quality meal at home.

Ingredients
    For the Ramen Base
  • 4 packs fresh ramen noodles (or dried Korean-style noodles)
  • 6 cups chicken broth (or beef broth)
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili flakes)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 cloves garlic (minced)
  • 1 tbsp ginger (grated)
  • 1 medium onion (sliced)
  • 1 medium carrot (julienned)
  • 1 cup shiitake mushrooms (sliced)
  • 1 small zucchini (julienned)
    • For the Grilled Beef
  • 500 g ribeye or sirloin beef (thinly sliced)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey (or brown sugar)
  • 2 cloves garlic (minced)
  • 1 tsp black pepper
  • 1 tsp gochujang
    • For the Creamy Sauce
  • 1 cup heavy cream (or cooking cream)
  • 2 tbsp mayonnaise (optional, for richer flavor)
  • 1 tbsp lime juice
  • 1 tbsp sriracha (optional, for extra heat)
    • For Garnish & Toppings
  • 2 boiled eggs (halved, soft or medium yolk)
  • 2 tbsp sesame seeds (toasted)
  • 2 stalks green onions (thinly sliced)
  • Fresh cilantro or parsley (optional)
Instructions
    Marinate the Beef
  1. 1
    In a bowl, combine soy sauce, sesame oil, honey, garlic, black pepper, and gochujang. Add thinly sliced beef, mix well, cover, and marinate for at least 20 minutes (or overnight in the fridge for deeper flavor).
    2. Grill the Beef
  2. 2
    Preheat the grill or grill pan to 200°C. Cook the beef slices for 2–3 minutes on each side until nicely charred and juicy. Remove and let rest for 10 minutes before slicing into bite-sized strips.
    3. Prepare the Ramen Broth
  3. 3
    Heat sesame oil in a large pot. Add garlic, ginger, and onion, and sauté until fragrant. Stir in carrots, zucchini, and mushrooms. Cook for 2–3 minutes. Add chicken or beef broth, gochujang, gochugaru, and soy sauce. Stir well and bring to a gentle simmer for 10 minutes.
    4. Cook the Ramen Noodles
  4. 4
    In a separate pot, cook ramen noodles according to package instructions (usually 3–4 minutes). Drain and set aside.
    5. Make the Creamy Sauce
  5. 5
    In a small saucepan, combine cream, mayonnaise, lime juice, and sriracha. Heat gently over low flame until smooth and slightly thickened (do not boil).
    6. Assemble the Dish
  6. 6
    Divide cooked ramen noodles into bowls. Ladle spicy broth over noodles. Add grilled beef slices on top. Drizzle creamy sauce generously over the beef and noodles. Garnish with boiled eggs, sesame seeds, green onions, and herbs.
Note

Storage: Keep leftover broth in the fridge for up to 3 days. Store beef separately to keep it tender. Reheat on the stovetop.

Make it lighter: Swap heavy cream for coconut cream or low-fat cream.

Vegetarian option: Replace beef with grilled tofu or tempeh.

Adjust spice: Add more or less gochujang/gochugaru depending on heat tolerance.

Keywords: spicy ramen recipe, Korean beef ramen, creamy noodle bowl, Korean recipe
Read it online: https://petitepanini.com/recipe/spicy-korean-ramen-with-grilled-beef-and-creamy-sauce-recipe/