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)