There is something irresistibly comforting about a bowl filled with layers of flavor and texture, and this Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe hits all the right notes. Imagine tender, marinated grilled beef bathing in a rich, spicy broth, lifted by the satisfying chew of ramen noodles, and finished with a luscious, creamy chili sauce that offers just the right kick. This dish isn’t just a meal; it’s a celebration of bold Korean flavors and indulgent textures, perfect for warming up any day with a hug in a bowl.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this wonderful Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe. Each ingredient plays a crucial role, from the marinated beef that delivers savory depth, to the fresh vegetables that add crunch and freshness, and the chili elements that bring the vibrant heat Korean cuisine is known for.
- Ribeye or sirloin steak (350 g): Choose a well-marbled cut for juicy, tender meat after grilling.
- Soy sauce (1 tbsp): Adds umami richness and balances the spice.
- Korean soy sauce for soup (optional, 1 tbsp): Enhances depth with traditional Korean flavor.
- Mirin or rice wine (1 tbsp): Brings subtle sweetness and brightness to the marinade.
- Sesame oil (1 tbsp + 1 tsp toasted): Imparts a nutty aroma essential to Korean dishes.
- Gochujang and gochugaru (1 tsp and 1 tbsp): These Korean chili paste and flakes define the spice profile of the recipe.
- Brown sugar or honey (2 tsp): Balances heat with a touch of natural sweetness.
- Garlic and ginger: Freshly minced and sliced, they build the aromatic backbone of the broth and marinade.
- Neutral oil: For grilling and sautéing without overpowering the flavors.
- Chicken or beef broth (4 cups) + water (1 cup): Forms a flavorful yet light base for the spicy ramen soup.
- Fresh or instant ramen noodles (2 packs): The perfect vehicle to soak up all those bold, spicy flavors.
- Mayonnaise, sour cream or Greek yogurt, heavy cream: Combine to create the irresistibly creamy chili sauce swirl on top.
- Soft-boiled eggs: Their creamy yolks add richness and beautiful contrast.
- Vegetables and toppings: Napa cabbage, bok choy, mung bean sprouts, shiitake mushrooms, green onions, carrot, seaweed, and fresh chili slices all contribute layers of freshness, texture, and color.
- Lime juice or vinegar: Provides that essential tanginess that brightens the whole dish.
How to Make Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe
Step 1: Marinate the Beef
Start by gently patting your ribeye or sirloin steak dry to help the marinade adhere. Whisk together soy sauce, Korean soy sauce, mirin, sesame oil, gochujang, gochugaru, brown sugar, minced garlic, grated ginger, and a pinch of black pepper until smooth and fragrant. Pour this flavorful marinade over the steak, making sure it’s coated on all sides. Pop it into the refrigerator for at least 30 minutes, or up to two hours if your schedule allows, flipping halfway for an even soak. This step is where the beef soaks up those layers of sweet, spicy, and umami magic.
Step 2: Prepare the Creamy Spicy Sauce
While the beef marinates, whisk together mayonnaise, sour cream or Greek yogurt, heavy cream or milk to loosen, gochujang, optional sriracha, lime juice or rice vinegar, sugar or honey, and a pinch of salt. This creamy chili sauce beautifully balances the heat from the broth and grilled beef, adding a luscious, tangy richness. Cover it and let the flavors meld in the fridge until it’s time to assemble your perfect bowls.
Step 3: Prep the Vegetables and Toppings
Soft-boil eggs by simmering for 6 to 7 minutes before plunging into an ice bath, ensuring perfectly set whites and jammy yolks. Chop napa cabbage or bok choy, slice mushrooms, green onions, and fresh chilis, julienne carrots, and blanch mung bean sprouts if using. Cut roasted seaweed into slender strips to add that umami crunch. Getting all these fresh, vibrant toppings ready ahead saves time and makes assembly a breeze.
Step 4: Make the Spicy Ramen Broth
Heat neutral oil in a pot over medium heat and sauté sliced garlic and ginger just until fragrant. Stir in gochujang and gochugaru, letting the paste deepen in color and flavor. Pour in your broth and water, stirring to dissolve the chili blends completely. Add soy sauce, optional fish sauce, sugar, and vinegar, then bring to a gentle boil before simmering 8 to 10 minutes, letting all those flavors develop and balance. A final stir of toasted sesame oil before serving lifts the broth with irresistible aroma.
Step 5: Grill or Sear the Marinated Beef
Remove the steak from the fridge 15 minutes prior to cooking. Whether on a preheated outdoor grill or a searing hot cast iron pan, aim for 3 to 4 minutes per side for medium-rare, ensuring a beautiful char without overcooking. Rest the steak for 5 to 10 minutes before slicing thinly against the grain into bite-sized strips. This rest lets juices redistribute, promising every piece is tender and flavorful.
Step 6: Cook the Noodles and Quickly Blanch Vegetables
In boiling water, cook ramen noodles just until al dente to maintain that perfect bounce. During the last minute, toss in napa cabbage or bok choy and mushrooms for a quick blanch, preserving their freshness and crunch. Drain everything together and distribute evenly between two generous ramen bowls.
Step 7: Assemble Your Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe
Ladle the steaming broth over noodles and vegetables, covering but not drowning the contents. Fan slices of grilled beef over the top, add half a soft-boiled egg to each bowl, and scatter bean sprouts, carrot, green onions, chili slices, seaweed, and toasted sesame seeds. Finally, drizzle the creamy chili sauce lavishly over the beef and noodles, creating a beautiful, inviting swirl. This step transforms your bowl into a feast for the eyes and the palate.
How to Serve Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe
Garnishes
Fresh garnishes like finely sliced green onions, toasted sesame seeds, and thinly cut chili slices add bursts of texture and flavor that dance on your tongue. The soft-boiled egg brings a velvety richness, while strips of crisp roasted seaweed add umami and an inviting crunch. Each garnish makes every bite exciting.
Side Dishes
This ramen pairs wonderfully with light sides such as kimchi or pickled vegetables, which enhance the dish’s spicy and savory notes. A simple cucumber salad or steamed dumplings complement without overpowering, making your meal truly well-rounded and satisfying.
Creative Ways to Present
Elevate your presentation by serving ramen in deep, colorful bowls that showcase the vibrant ingredients. Arrange beef slices in neat fans or clusters, and use the creamy chili sauce to create eye-catching swirls or zig-zags across the surface. Garnish with bright edible flowers or fresh herbs like coriander or perilla leaves for an elegant touch that invites your guests to dig in eagerly.
Make Ahead and Storage
Storing Leftovers
If you have any spare ramen, store the broth and noodles separately in airtight containers in the refrigerator. This prevents the noodles from getting soggy and keeps the broth fresh and flavorful up to two days.
Freezing
The broth freezes well if separated from the noodles. Pour it into a freezer-safe container, leaving room to expand, and freeze for up to three months. Avoid freezing the noodles or creamy sauce to maintain texture and quality.
Reheating
Reheat the broth gently on the stove until steaming, then drop fresh noodles and vegetables in just before serving. Add any leftover grilled beef or slices freshly cooked to keep the flavors lively. Stir in the creamy chili sauce at the end for that signature richness.
FAQs
Can I use a different cut of beef?
Absolutely! While ribeye or sirloin works best for their tenderness and marbling, you can use flank or skirt steak if thinly sliced and cooked quickly to avoid toughness.
Is this recipe very spicy?
The spice level is lively but balanced, thanks to the creamy chili sauce that tempers the heat. You can adjust the gochugaru and sriracha to your preference if you want it milder or more fiery.
Can I substitute the ramen noodles?
Yes, fresh or instant ramen noodles work well. If you can only find dried noodles, just adjust the cooking time to avoid overcooking and losing that satisfying texture.
Can I prepare parts of this recipe in advance?
Definitely! The marinade, creamy sauce, and chopped vegetables can all be made ahead to save time when you’re ready to cook. Just slice the beef fresh before grilling and cook noodles last minute.
What can I use instead of gochujang?
While gochujang provides a unique sweetness and depth, you can use a mix of chili paste and a bit of miso or soy bean paste as a substitute if needed, though the flavor will be slightly different.
Final Thoughts
You owe it to yourself to try this Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe—it’s a spectacularly flavorful and comforting bowl that brings a taste of Korea right to your kitchen. Whether you’re sharing with friends or savoring it solo, every spoonful is packed with delicious layers and textures that will have you coming back for more. So heat up that broth, fire up the grill, and treat yourself to something truly special!
Print
Spicy Korean Ramen with Grilled Beef and Creamy Chili Sauce Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 30m
- Total Time: 1h 0m
- Yield: 2 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Korean
Description
A vibrant and comforting bowl of Spicy Korean Ramen featuring tender grilled beef, a rich and flavorful chili-spiced broth, and a creamy gochujang sauce swirl. This recipe combines savory marinated ribeye steak with fresh vegetables, soft-boiled eggs, and classic Korean spices to deliver an authentic, hearty ramen experience perfect for spice lovers.
Ingredients
For the Grilled Beef:
- 350 g ribeye or sirloin steak, about 1.5–2 cm thick
- 1 tbsp soy sauce
- 1 tbsp Korean soy sauce for soup (optional, regular is fine)
- 1 tbsp mirin or rice wine
- 1 tbsp sesame oil
- 1 tsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean chili flakes), adjust to taste
- 2 tsp brown sugar or honey
- 2 cloves garlic, finely minced
- 1 tsp ginger, finely grated
- 1 tbsp neutral oil (for grilling, if using pan)
- Salt and black pepper, to taste
For the Ramen Broth and Noodles:
- 2 packs fresh or instant ramen noodles (about 180–200 g total, not the seasoning packets)
- 4 cups (1 liter) low-sodium chicken or beef broth
- 1 cup water
- 1 tbsp neutral oil
- 3 cloves garlic, thinly sliced
- 1 tbsp ginger, thinly sliced or julienned
- 2 tbsp gochujang
- 1 tbsp gochugaru (more or less to taste)
- 1–2 tbsp soy sauce, to taste
- 1 tbsp fish sauce (optional, for depth)
- 1 tsp sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp toasted sesame oil
- Salt, to taste
For the Creamy Sauce Swirl:
- 1/3 cup mayonnaise (Japanese Kewpie preferred)
- 1/4 cup sour cream or plain Greek yogurt
- 2 tbsp heavy cream or milk (to loosen to drizzling consistency)
- 1 tbsp gochujang
- 1–2 tsp sriracha or other hot sauce (optional, for extra heat)
- 1 tsp lime juice or rice vinegar
- 1/2 tsp sugar or honey
- Pinch of salt
Toppings and Garnishes:
- 2 soft-boiled eggs (6–7 minutes), halved
- 1 cup mung bean sprouts (optional, blanched)
- 1 cup napa cabbage or bok choy, roughly chopped
- 1/2 cup shiitake or cremini mushrooms, sliced
- 2–3 green onions, finely sliced
- 1 small carrot, julienned
- 1 small sheet roasted seaweed (gim/nori), cut into strips
- 1–2 tbsp toasted sesame seeds
- Fresh red chili slices or jalapeño, to taste
- Fresh coriander or perilla leaves (optional)
- Lime wedges (optional, for serving)
Instructions
- Marinate the Beef: Pat the steak dry with paper towels and place it in a shallow dish or resealable bag. In a bowl, combine soy sauce, mirin, sesame oil, gochujang, gochugaru, brown sugar, minced garlic, grated ginger, and a pinch of black pepper until smooth. Pour the marinade over the steak, coating all sides well. Cover and marinate in the fridge for at least 30 minutes, ideally 1–2 hours, flipping halfway if possible.
- Prepare the Creamy Spicy Sauce: In a small bowl, whisk together mayonnaise, sour cream or yogurt, heavy cream or milk, gochujang, sriracha (if using), lime juice or rice vinegar, sugar or honey, and a pinch of salt until smooth and drizzleable. Adjust consistency with more cream or milk if needed. Cover and chill until ready to serve.
- Prepare Vegetables and Toppings: Soft-boil eggs by boiling water then cooking eggs for 6–7 minutes before transferring to ice water; peel once cool. Chop napa cabbage or bok choy, slice mushrooms, green onions, and chili, julienne the carrot. Rinse and blanch bean sprouts for 30 seconds if using. Cut seaweed into strips. Set all toppings aside.
- Make the Spicy Ramen Broth: Heat neutral oil in a pot over medium heat. Add sliced garlic and ginger; sauté 30–60 seconds until fragrant. Stir in gochujang and gochugaru, cooking 30 seconds to 1 minute until fragrant. Pour in broth and water, stirring to dissolve paste. Add soy sauce, fish sauce if using, sugar, and vinegar. Bring to gentle boil, then simmer 8–10 minutes. Adjust seasoning as needed. Stir in toasted sesame oil and keep warm.
- Grill or Sear the Marinated Beef: Remove steak from fridge 15 minutes prior to cooking. Preheat grill or skillet over medium-high heat. Lightly oil grates or pan. Grill or sear steak 3–4 minutes per side until medium-rare or preferred doneness. Rest steak 5–10 minutes, then slice thinly against the grain.
- Cook Noodles and Vegetables: Boil water in a separate pot. Cook ramen noodles per package instructions until just al dente (2–3 minutes for fresh). In the last minute, add napa cabbage or bok choy and mushrooms to blanch. Drain noodles and vegetables together and divide into two ramen bowls.
- Assemble the Ramen Bowls: Ladle hot spicy broth over noodles and vegetables to cover. Arrange sliced grilled beef on top. Add half a soft-boiled egg to each bowl. Garnish with bean sprouts, carrot, green onion, chili slices, seaweed strips, and toasted sesame seeds. Drizzle creamy spicy sauce decoratively over beef and noodles.
- Serve: Serve immediately while hot with extra creamy sauce, lime wedges, and chili flakes on the side. Encourage mixing creamy sauce into the broth for a rich, tangy, and smooth texture.
Notes
- Marinate the beef for at least 30 minutes, but 1–2 hours is best for deeper flavor.
- Adjust the spice levels by varying the amount of gochujang and gochugaru in both marinade and broth.
- Fresh ramen noodles are preferable but instant noodles also work well if fresh are unavailable.
- Soft-boiling eggs to 6–7 minutes will yield a slightly runny yolk; cook longer for firmer yolks.
- The creamy sauce can be customized with more or less spice and consistency to taste.
- For vegetarian version, omit beef and use vegetable broth, adding tofu or mushrooms instead.
- Leftover grilled beef can be stored refrigerated up to 2 days and reheated gently.
