Korean Spicy Beef Noodles (Printable Version)
Sizzle up beef, tangle it with spicy noodles, and crown it with creamy sauce for a bowl full of tasty Korean-style comfort.
# What You'll Need:
→ Grilled Beef
01 -
1/2 teaspoon ground black pepper
02 -
1 tablespoon sesame oil
03 -
1 tablespoon gochujang
04 -
1 teaspoon brown sugar
05 -
2 garlic cloves, minced
06 -
10.5 ounces ribeye or sirloin steak
07 -
2 tablespoons soy sauce
→ Ramen
08 -
Salt to taste
09 -
1 tablespoon gochugaru
10 -
1 teaspoon sesame oil
11 -
2 packs instant ramen noodles (pitch the seasoning)
12 -
1 teaspoon rice vinegar
13 -
2 cups chicken or beef broth
14 -
1 teaspoon soy sauce
→ Creamy Sauce
15 -
Pinch of sugar if you want
16 -
1 tablespoon sriracha or Korean chili sauce
17 -
1 teaspoon sesame oil
18 -
3 tablespoons mayonnaise (Kewpie works best)
19 -
1/2 teaspoon garlic powder
→ Garnishes
20 -
2 tablespoons chopped green onions
21 -
Extra chili oil or gochugaru, if you'd like
22 -
1 teaspoon toasted black sesame seeds
# Step-by-Step Guide:
01 -
Ladle the noodles and hot broth into your bowls. Lay the beef slices on top and drizzle with creamy sauce. Sprinkle with those green onions, black sesame seeds, and go wild with some extra chili oil or gochugaru if that's your thing.
02 -
Fire up a heavy skillet or grill pan super hot. Sear the steak on each side for about 2–3 minutes, so you get a good crust on the outside. Let the meat chill out for a few minutes, then slice it up nice and thin, cutting across the lines in the meat.
03 -
Dump your chicken or beef broth in a pot and get it simmering. Add gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Toss in the ramen noodles and cook just until they're springy and not too soft – around 3 minutes. Take off the heat.
04 -
Grab a little bowl and stir together your mayo, sriracha (or Korean chili sauce), sesame oil, garlic powder, and a dash of sugar if you like it sweeter. Mix until you've got a smooth sauce, then stash it in the fridge for now.
05 -
Mix up the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper in a mixing bowl. Toss in the steak, make sure every piece gets covered, and then cover up the bowl. Stick it in the fridge for at least half an hour, or let it soak overnight if you’ve got time.
# Additional Notes:
01 -
Let your steak rest a bit after cooking so it stays juicy and tender.
02 -
Want extra heat? Just bump up the gochugaru or add a splash more chili oil at the end.