Ingredients
Grilled Beef
- 300g ribeye or sirloin steak
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 2 garlic cloves, minced
- ½ tsp black pepper
Ramen
- 2 packs instant ramen noodles (discard seasoning)
- 2 cups chicken or beef broth
- 1 tbsp gochugaru
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Salt to taste
Creamy Sauce
- 3 tbsp mayonnaise (Kewpie preferred)
- 1 tbsp sriracha or Korean chili sauce
- 1 tsp sesame oil
- ½ tsp garlic powder
- Pinch of sugar (optional)
Garnishes
- 2 tbsp green onions, chopped
- 1 tsp toasted black sesame seeds
- Optional: extra chili oil or gochugaru
Instructions
- Marinate the Steak: In a bowl, mix soy sauce, gochujang, sesame oil, sugar, garlic, and pepper. Add steak and marinate for 30 minutes.
- Prepare the Creamy Sauce: Mix creamy sauce ingredients in a separate bowl. Chill until ready.
- Prepare the Broth: Bring broth to a simmer, add gochugaru, soy sauce, vinegar, sesame oil, and salt.
- Cook the Ramen: Cook ramen noodles in broth until al dente (about 3 minutes). Set aside.
- Grill the Beef: Sear steak 2–3 minutes per side on high heat. Rest and slice against the grain.
- Assemble the Bowls: Place ramen noodles in bowls, pour broth, add grilled beef, creamy sauce, and garnishes.
Notes
- Use tofu for a vegetarian option
- Adjust heat levels with gochugaru and chili sauce
- Sear beef quickly to keep it tender
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling, Simmering
- Cuisine: Korean Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 kcal
- Sugar: 2g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
