Description

There’s nothing more comforting than a warm, flavorful bowl of ramen, especially when it’s packed with tender beef, creamy sauce, and a spicy kick. This Savory & Spicy Korean Ramen with Creamy Beef Sauce takes simple instant noodles and elevates them into a restaurant-quality dish that’s perfect for cozy weeknights, casual dinners with friends, or late-night cravings. Inspired by Korean cuisine, the combination of gochujang, garlic, ginger, and cream creates a balanced, rich, and indulgent flavor that keeps every bite exciting.

Ingredients

Scale

2 packs of instant ramen noodles (discard seasoning packets)
8 oz (225 g) beef sirloin or ribeye, thinly sliced
1 tablespoon vegetable oil
4 cloves garlic, minced
1 small onion, thinly sliced
1 tablespoon ginger, minced
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 cups beef broth or water
1/2 cup heavy cream
1 teaspoon chili flakes (adjust to taste)
2 green onions, chopped, for garnish
1 soft-boiled egg per serving (optional)
Sesame seeds for garnish

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Instructions

Pat the beef slices dry and heat vegetable oil in a skillet over medium-high heat. Sear beef for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.
Reduce heat to medium and sauté garlic, ginger, and onions for 2–3 minutes until fragrant and onions are translucent.
Stir in gochujang, soy sauce, sesame oil, and sugar. Cook 1–2 minutes, then slowly add beef broth, stirring to incorporate the paste.
Reduce heat to low and stir in heavy cream. Simmer 3–5 minutes until sauce slightly thickens. Adjust seasoning with extra soy sauce, sugar, or chili flakes.
Cook ramen noodles separately according to package instructions until tender, then drain.
Return beef to the creamy sauce and simmer 2–3 minutes to finish cooking and absorb flavors.
Divide noodles into bowls, pour sauce over them, and top with green onions, soft-boiled eggs, and sesame seeds. Serve immediately.

Notes

Use marbled beef cuts like sirloin or ribeye for tender, juicy slices.
Adjust spice level by modifying gochujang and chili flakes.
Heavy cream can be substituted with full-fat coconut milk for a slightly sweeter flavor.
Sauce can be prepared in advance and refrigerated for up to 2 days; reheat gently before adding noodles.
Avoid overcooking noodles to maintain a perfect texture.

Prep Time: 15 minutes
Cook Time: 25 minutes