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Spicy Korean Ramen with Grilled Beef & Creamy Sauce

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Spicy Korean Ramen with Grilled Beef & Creamy Sauce is a bold and indulgent fusion dish: chewy ramen noodles coated in a spicy, creamy sauce, topped with savory grilled beef. It’s a comforting bowl that delivers heat, richness, and satisfying texture in under 30 minutes.

Ingredients

  • 1 pack instant Korean ramen noodles (e.g. Shin Ramyun), seasoning discarded
  • 250 g (about ½ lb) thinly sliced beef (ribeye, sirloin, or bulgogi‑style)
  • 2 tablespoons soy sauce
  • 1–2 tablespoons gochujang (Korean chili paste), adjust to taste
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil (plus extra for finishing)
  • 1 tablespoon brown sugar or honey
  • 2 tablespoons butter (optional, for richness)
  • ¼ cup heavy cream or half‑and‑half (or coconut cream for dairy‑free version)
  • 2 green onions, sliced (for garnish)
  • Oil for grilling or searing
  • Salt and black pepper to taste

Instructions

  1. In a bowl, marinate the beef with soy sauce, gochujang, minced garlic, sesame oil, and brown sugar or honey. Let sit for 15–30 minutes.
  2. Cook the ramen noodles according to package instructions. Drain, reserve a splash (~2–3 tablespoons) of noodle water, set noodles aside.
  3. Heat a grilling pan or skillet with oil over high heat. Sear or grill the marinated beef quickly on each side until caramelized and cooked through (about 2–3 minutes per side). Remove and set aside.
  4. In the same pan, melt butter (if using), add another small smear of gochujang and garlic, stir briefly. Pour in heavy cream (or coconut cream) and a splash of the reserved noodle water. Stir to create a glossy, spicy‑cream sauce.
  5. Add the cooked noodles to the sauce, tossing to coat thoroughly. If the sauce seems thick, add a little more reserved noodle water or cream to adjust consistency.
  6. Plate the sauced noodles, top with grilled beef strips, sprinkle with sliced green onions, and drizzle a bit of sesame oil for aroma.
  7. Serve immediately. For extra flair, add a soft‑boiled egg, sliced fresh chilies, or a side of kimchi.

Notes

  • Add sautéed mushrooms, bok choy, spinach, or other veggies for more texture and volume.
  • Use coconut cream instead of dairy cream to make a dairy‑free version — the flavor pairs surprisingly well with Korean spices.
  • Adjust the heat by varying the amount of gochujang; add Korean chili flakes (gochugaru) or fresh chilies for extra fire.
  • If you want more protein but no beef, substitute with tofu slices, chicken, or shrimp cooked in the same marinade.
  • Best enjoyed fresh — if storing leftovers (up to 1–2 days), reheat gently in a skillet with a splash of cream or water to loosen sauce and avoid dryness.

Nutrition

Find it online: https://cookedbymaya.com/spicy-korean-ramen-with-grilled-beef-creamy-sauce/