AsianQuick MealsDinner

Spicy Korean Ramen with Grilled Beef and Creamy Sauce

Name: Spicy Korean Ramen with Grilled Beef and Creamy Sauce
Yield: 4 servings
Ingredients: 200 g fresh ramen noodles; 3 cups chicken stock; 2 tablespoons gochujang (adjust to spice tolerance); 1 tablespoon gochugaru (use less for milder heat); 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1 tablespoon soy sauce (low-sodium preferred); 1 teaspoon sugar (brown sugar optional); 1 teaspoon cornstarch; 1 tablespoon cold water; 2 tablespoons heavy cream (coconut cream for dairy-free); 200 g flank steak (or sirloin); 1 tablespoon vegetable oil (for grilling); 1 teaspoon sesame oil; 0.25 teaspoon salt (to taste); 0.13 teaspoon black pepper (to taste); 1 stalk green onion (sliced); 1 teaspoon sesame seeds (optional, toasted); 2 sprigs cilantro (optional)

By Ethan ParkerAug 17, 2026

Spicy Korean Ramen with Grilled Beef and Creamy Sauce is a heartwarming dish that captures the essence of Korean flavors. Featuring tender flank steak and fresh ramen noodles in a luxuriously creamy broth, this recipe is perfect for a comforting weeknight dinner. The delightful interplay of spicy gochujang and aromatic garlic enhances every bite, making it a satisfying choice for those seeking both warmth and richness in their meal.

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4 servings

Ingredients

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Servings

•200 g fresh ramen noodles
•3 cups chicken stock
•2 tablespoons gochujang (adjust to spice tolerance)
•1 tablespoon gochugaru (use less for milder heat)
•2 cloves garlic (minced)
•1 teaspoon ginger (grated)
•1 tablespoon soy sauce (low-sodium preferred)
•1 teaspoon sugar (brown sugar optional)
•1 teaspoon cornstarch
•1 tablespoon cold water
•2 tablespoons heavy cream (coconut cream for dairy-free)
•200 g flank steak (or sirloin)
•1 tablespoon vegetable oil (for grilling)
•1 teaspoon sesame oil
•0.25 teaspoon salt (to taste)
•0.13 teaspoon black pepper (to taste)
•1 stalk green onion (sliced)
•1 teaspoon sesame seeds (optional, toasted)
•2 sprigs cilantro (optional)

Instructions

1
Slice the flank steak thinly across the grain and season with salt, black pepper, and half of the sesame oil. Allow to sit for about 10 minutes.
2
Heat a grill pan over medium-high heat and add the vegetable oil. Cook the seasoned steak slices for approximately 2 minutes on each side until medium rare.
3
In a large pot, heat the remaining sesame oil over medium heat. Sauté minced garlic and grated ginger for about 1 minute until fragrant.
4
Stir in the gochujang, gochugaru, soy sauce, and sugar. Cook for another minute.
5
Pour in the chicken stock and bring to a gentle simmer.
6
Mix cornstarch with cold water to create a slurry and gradually whisk into the broth, stirring until thickened slightly, about 2-3 minutes.
7
Stir in the heavy cream and adjust seasoning with salt and pepper.
8
Cook fresh ramen noodles according to package instructions, usually about 3-5 minutes. Drain and divide into bowls.
9
Pour the creamy broth over the noodles, top with grilled beef, sliced green onions, and sesame seeds, and garnish with cilantro.