Spicy Korean Ramen with Grilled Beef: A Flavorful Bowl (Print Version)

Spicy Korean Ramen with Grilled Beef brings bold flavors and comforting warmth. My favorite quick weeknight meal, perfect for a satisfying dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Korean
Dietary: Dairy-Free, Nut-Free

# Ingredients:

→ For the Grilled Beef

01 - 1 lb thinly sliced beef (ribeye or sirloin)
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 2 cloves garlic, minced
05 - 1 tbsp brown sugar
06 - 1/2 tsp black pepper

→ For the Spicy Ramen Broth

07 - 4 packs instant ramen noodles (discard seasoning packets)
08 - 3 tbsp gochujang (Korean chili paste)
09 - 1-2 tbsp gochugaru (Korean chili flakes), to taste
10 - 4 cups low-sodium chicken broth
11 - 1 tbsp fresh ginger, minced
12 - 1 tbsp soy sauce
13 - 1 tsp sesame oil
14 - 1 tbsp rice vinegar

→ Ramen & Toppings

15 - 4 soft-boiled eggs, halved
16 - 3 scallions (green onions), sliced
17 - 2 sheets nori (seaweed), crumbled or cut into strips
18 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, get that beef marinating. In a bowl, whisk together the soy sauce, sesame oil, minced garlic, brown sugar, and a good pinch of black pepper. Slice your beef super thin – this is where a partially frozen steak helps, trust me, I've tried slicing warm beef and it was a mess. Toss the beef in the marinade, making sure every piece gets coated. Cover it up and let it hang out in the fridge for at least 20 minutes, or longer if you've got the time. This step is crucial for flavor, don't skip it, I once rushed it and the beef was just... bland.
02 - When you're ready to cook, heat up your grill pan or outdoor grill to medium-high. A little oil on the pan helps prevent sticking, I always forget this part and end up scraping! Once it's hot enough that you hear a sizzle when you flick water on it, lay your marinated beef in a single layer. Cook for just 1-2 minutes per side until you get some nice char marks and it’s cooked through. Remember, it's thin, so it cooks fast! Overcooked beef is tough beef, and we don't want that.
03 - Now for the broth! In a large pot, combine the chicken broth, gochujang, gochugaru, minced ginger, soy sauce, sesame oil, and rice vinegar. Whisk everything together until the gochujang is fully dissolved. Bring this glorious mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer. Let it bubble away for about 5-7 minutes, allowing those flavors to really meld. This is where your kitchen starts smelling absolutely incredible, honestly, it's the best part!
04 - While the broth is simmering, prepare your instant ramen noodles according to package directions – remember, discard those seasoning packets, we’re above that now! Most instant ramen only takes about 2-3 minutes to cook. You want them just tender, not mushy. Drain them well once they're done. I always taste a strand to make sure they're perfect, I've definitely overcooked them before and ended up with a sad, clumpy mess. Don't be me, check those noodles!
05 - Time to bring it all together! Divide the cooked ramen noodles evenly among your serving bowls. Ladle a generous amount of that fragrant, spicy broth over the noodles. You want enough to really coat everything, but not so much it overflows – I've done that, trust me, it's a hot mess. Arrange the grilled beef slices on top of the noodles. This is where it starts looking like a restaurant dish, even if your kitchen looks like a tornado hit it. This Spicy Korean Ramen with Grilled Beef is truly a feast for the eyes.
06 - Finally, the fun part – toppings! Carefully place a soft-boiled egg (halved, of course!) into each bowl. Scatter fresh scallions, a sprinkle of toasted sesame seeds, and some crumbled nori over everything. Take a moment to admire your handiwork. The aroma alone is enough to make your mouth water. This ramen is best enjoyed immediately, while it's piping hot and all those flavors are singing. Seriously, dig in!

# Notes:

01 - Always slice the beef thinly against the grain for maximum tenderness.
02 - Store broth and noodles separately if making ahead to avoid mushy noodles.
03 - Don't be afraid to adjust the gochujang and gochugaru to your personal spice

# Equipment Needed:

01 - Large pot
02 - grill pan or outdoor grill
03 - mixing bowls
04 - tongs

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