Spicy Korean Ramen with Grilled Beef & Creamy Sauce
A comforting bowl of chewy ramen with tender grilled beef and a rich, creamy sauce, perfect for cozy nights or date nights.
Ingredients
Noodles and Beef
- 2 packs ramen noodles, any brand you love
- 10 to 12 ounces steak (sirloin, ribeye, or flank), thinly sliced
- 1 tablespoon soy sauce, plus extra to taste
Creamy Sauce Ingredients
- 1 tablespoon gochujang (Korean chili paste), more if you like extra heat
- 2 teaspoons brown sugar or honey Use honey for a sweeter taste.
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil for grilling
- 3/4 cup heavy cream or half-and-half
- 1 tablespoon butter
- Optional: 2 tablespoons cream cheese for extra body Adds creaminess to the sauce.
Optional Toppings
- to taste scallions, sesame seeds, nori strips, quick-pickled cucumbers Add for garnish.
Instructions
Grilling the Beef
- Pat the sliced steak dry and toss it with soy sauce, half the gochujang, brown sugar, garlic, ginger, and sesame oil. Let it sit for 10 to 15 minutes.
- Heat your skillet until it’s hot, add oil, and cook the beef in a single layer, avoiding overcrowding. Give it a minute to char before flipping.
- Cook until caramelized edges and juicy centers are achieved, then set the beef aside to rest.
Making the Creamy Sauce
- In a small saucepan over low heat, add butter, the rest of the gochujang, and a splash of soy sauce. Stir until smooth.
- Pour in the cream and let it warm gently. If using cream cheese, whisk it in until the sauce is glossy and thickened.
- Taste and adjust the salt or sweetness; the sauce should feel cozy and rich.
Cooking the Ramen
- Boil the ramen according to the package instructions but stop just shy of done.
- Save a bit of starchy noodle water to balance the sauce.
- Toss the noodles in the sauce first so they soak and coat evenly, then add the beef and any juices from the resting plate.
- Finish with scallions and sesame seeds for crunch and freshness.
Notes
Adjust spice to your preference by using less gochujang. Thicker sauce can be thinned with noodle water. For a dairy-free version, substitute cream with full-fat coconut milk.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 60gProtein: 32gFat: 24gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 6g
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