Description
Delicious and flavorful spicy beef ramen that can easily be made vegetarian by swapping out the beef for mushrooms, tofu, or tempeh.
Ingredients
Scale
- 1 pound Beef (Ribeye or Sirloin)
- 1 cup Soy Sauce
- 2 tablespoons Gochujang
- 1 tablespoon Sesame Oil
- 1 tablespoon Brown Sugar
- 3 cloves Minced Garlic
- 1 teaspoon Gochugaru
- 1 tablespoon Rice Vinegar
- 2 packs Ramen Noodles
- 1 cup Mayonnaise
- 2 tablespoons Sriracha
- 2 stalks Green Onions
- 1 tablespoon Black Sesame Seeds
Instructions
- Slice the ribeye or sirloin into medium strips and mix with soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Marinate for at least 30 minutes, or even overnight for richer flavor.
- In a bowl, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and sugar until smooth. Pop it in the fridge to chill while you cook.
- Bring a pot of broth to a gentle simmer and stir in gochugaru, soy sauce, rice vinegar, and salt. Add ramen noodles and cook until al dente, about 3 minutes, then remove from heat.
- Heat a grill pan or skillet over high heat. Sear the marinated beef for 2–3 minutes on each side until caramelized. Let it rest before slicing against the grain for tenderness.
- Divide the cooked noodles and broth into bowls. Top with the creamy sauce, sliced beef, green onions, and black sesame seeds. For an extra kick, drizzle some chili oil or sprinkle more gochugaru on top.
Notes
- Feel free to swap beef with mushrooms, tofu, or tempeh for a vegetarian option.
- Opt for low-sodium soy sauce if monitoring salt intake.
- Reduce gochujang for a milder taste.
- Mayonnaise can be replaced with Greek yogurt for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg