Description
This spicy Korean ramen recipe features bold, fiery noodles in a savory broth, topped with smoky grilled beef and a creamy, tangy sauce. It’s quick, customizable, and perfect for cozy nights or impressing friends with restaurant-worthy comfort food.
Ingredients
Scale
- 2 packs instant Korean ramen noodles (like Shin Ramyun or your favorite brand)
- 4 cups (950 ml) water
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean red pepper flakes, optional)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 cup (100 g) fresh spinach or baby bok choy
- 1/2 cup (60 g) shredded carrots
- 2 green onions, sliced (plus extra for garnish)
- 1 soft-boiled egg, halved (optional)
- 8 oz (225 g) beef sirloin or ribeye, thinly sliced
- 1 tablespoon soy sauce (for beef marinade)
- 1 teaspoon sesame oil (for beef marinade)
- 1 teaspoon honey or brown sugar (for beef marinade)
- 1 clove garlic, minced (for beef marinade)
- Pinch of salt and pepper (for beef marinade)
- 2 tablespoons mayonnaise (Kewpie or regular)
- 1 teaspoon sriracha or more gochujang
- 1 teaspoon sesame oil (for sauce)
- 1/2 teaspoon lime juice or rice vinegar
- Pinch of sugar (for sauce)
Instructions
- In a mixing bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon honey, 1 minced garlic clove, and a pinch of salt and pepper. Add thinly sliced beef and toss to coat. Marinate for at least 15 minutes (up to 1 hour in the fridge).
- In a small bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon sriracha (or gochujang), 1 teaspoon sesame oil, 1/2 teaspoon lime juice, and a pinch of sugar. Cover and chill until ready to use.
- Heat a grill pan or skillet over medium-high heat and drizzle with oil. Add marinated beef in a single layer and grill for 2-3 minutes per side until browned and just cooked through. Remove to a plate and cover loosely with foil.
- In a large saucepan, bring 4 cups water to a boil. Add ramen noodles and cook according to package instructions (usually 3-4 minutes), stirring occasionally.
- Once noodles are almost tender, add gochujang, gochugaru (if using), soy sauce, sesame oil, brown sugar, minced garlic, and black pepper. Stir well to dissolve.
- Add spinach, shredded carrots, and sliced green onions. Simmer for 1-2 minutes until veggies are just wilted.
- Divide noodles and broth between 2 large serving bowls. Top each with grilled beef, a drizzle of creamy sauce, extra green onions, and half a soft-boiled egg (if using). Sprinkle with sesame seeds if desired.
- Serve immediately.
Notes
For a vegetarian version, swap the beef for grilled tofu or mushrooms. Adjust spice by reducing gochujang or omitting gochugaru. Don’t overcook the noodles—they should be springy. Store leftovers with noodles, broth, and beef separated for best texture. The creamy sauce can be made ahead and kept in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 large bowl (about half the recipe)
- Calories: 550
- Sugar: 8
- Sodium: 1800
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 70
- Fiber: 5
- Protein: 28
Keywords: spicy ramen, Korean ramen, grilled beef ramen, creamy ramen, easy noodle bowl, gochujang ramen, comfort food, fusion ramen, weeknight dinner, spicy noodle bowl