![- 2 packs of instant ramen noodles - 200g beef sirloin, thinly sliced - 2 tablespoons gochujang (Korean chili paste) - 4 cups beef broth - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - 1 cup bok choy or spinach - 2 boiled eggs, halved - 2 green onions, chopped (white and green parts separated) - Sesame seeds for garnishing The main ingredients create the base of this dish. Instant ramen noodles cook quickly and absorb flavors well. Beef sirloin gives a rich taste and tender texture. Gochujang adds heat and depth. Beef broth brings everything together with a savory foundation. Additional ingredients enhance the dish. Soy sauce adds umami. Sesame oil deepens flavor. Garlic and ginger provide warmth and aroma. Bok choy or spinach adds freshness and color. Garnishes elevate the presentation. Boiled eggs add creaminess. Green onions give a pop of color. Sesame seeds add crunch. Each component plays a role in making this dish a savory delight. For the complete recipe, check out the [Full Recipe]. - Marinating the beef: Start by slicing the beef sirloin thinly. In a bowl, mix the sliced beef with gochujang, soy sauce, sesame oil, and minced garlic. This blend adds deep flavor. Let the beef marinate for at least 20 minutes. This step is key for tenderness and taste. - Cooking the beef: Heat vegetable oil in a skillet over medium-high heat. Once hot, add the marinated beef. Cook for about 3-4 minutes until the beef is browned. Make sure not to overcrowd the pan. This helps the beef sear well and keeps it juicy. Set the cooked beef aside. - Heating the broth: In a large pot, pour in the beef broth. Heat it over medium heat until it reaches a gentle boil. This forms the base of your ramen. - Adding spices and ingredients: Once boiling, add grated ginger, the white parts of the chopped green onions, rice vinegar, and sugar. Stir everything well to blend the flavors. Let it simmer for a few minutes. This creates a warm, flavorful broth that complements the beef. - Following package instructions: Add the instant ramen noodles directly into the boiling broth. Cook them according to the package instructions, usually around 3-4 minutes. Stir gently to prevent sticking. - Adding vegetables: When the noodles are almost done, toss in the bok choy or spinach. Cook for an additional minute until they wilt. This adds color and nutrients to your dish. For the full recipe, refer to the previous section. Now, you're ready to enjoy a delightful bowl of Spicy Korean Ramen with Grilled Beef! To make your ramen sing, balance the spice with gochujang. This chili paste gives a rich, deep heat. Use two tablespoons for a nice kick. Adjust to your taste. Marinating the beef is key. It helps the flavors soak in. I recommend at least 20 minutes. This makes the beef tender and flavorful. Grilling beef requires care. Use high heat for a nice sear. Cook it for just 3-4 minutes. This keeps it juicy. Use a skillet with a bit of oil to avoid sticking. Next, for the noodles, follow the package instructions. Usually, it takes about 3-4 minutes. Stir gently to avoid clumping. Under-cooked noodles can be chewy, so watch closely. First, serve the ramen in deep bowls. This keeps the broth warm. Top with grilled beef and halved boiled eggs. Add sesame seeds for crunch and color. Chop the green onions finely. Sprinkle the green parts on top for a pop of freshness. This makes your dish look vibrant and inviting. For more details, check the Full Recipe. {{image_2}} You can customize your ramen by changing the meat. Swap beef for pork or chicken. Both options work well in this dish. You’ll still enjoy great flavor and texture. If you want a meat-free meal, try using tofu. Tofu soaks up flavors well and adds protein. Cut the tofu into cubes and pan-fry it until golden. If you want to make this dish less spicy for kids, use less gochujang. Start with just a teaspoon and taste. You can always add more later. For heat seekers, add extra gochujang or even chili flakes. Mixing in some Sriracha can kick up the heat too. You can enhance your ramen with different sauces and toppings. Try adding a splash of sesame sauce or chili oil for extra depth. Consider toppings like nori (seaweed), kimchi, or pickled radish. Mixing in fresh vegetables can bring more color and taste. Spinach, carrots, and mushrooms all work great in this dish. For the full recipe, check the section above. To keep your spicy Korean ramen fresh, use airtight containers. Store the ramen and beef separately. This method helps keep the noodles from getting mushy. Place them in the fridge right after serving. Your leftovers will last for about three days. When you are ready to eat, reheat your ramen on the stove. Add a little broth or water to keep it moist. Heat it over low to medium heat, stirring often. Avoid using the microwave. Microwaving can make the noodles soggy. Yes, you can freeze cooked ramen, but it’s best to freeze the broth and beef separately. For the noodles, undercook them slightly before freezing. This helps them hold up better when you reheat. Store each item in individual containers. Label them with the date. Enjoy your ramen within three months for the best taste. You can make Spicy Korean Ramen from scratch by using fresh ingredients. Start with the ramen noodles, beef, and broth. You will need to marinate the beef in gochujang, soy sauce, sesame oil, and garlic. Grilling the beef gives it a smoky flavor. For the broth, heat beef broth and add ginger, green onions, vinegar, and sugar. Then, cook the ramen noodles in the broth. When ready, mix in bok choy or spinach. You can find the full recipe in the article. Pair your ramen with tasty side dishes. Here are some great options: - Korean kimchi - Pickled vegetables - Seaweed salad - Steamed dumplings - Crispy tempura These sides add flavor and texture. They enhance the meal and make it more filling. Spicy Korean Ramen is not gluten-free due to traditional ramen noodles. However, you can make it gluten-free. Substitute instant ramen with gluten-free noodles. Use tamari instead of soy sauce for a gluten-free option. Check your gochujang for gluten-free labels. Always read the ingredient lists for any packaged foods. In this blog post, we explored how to make Spicy Korean Ramen with grilled beef. We covered the key ingredients, including gochujang, garlic, and beef. I shared step-by-step instructions on beef preparation, broth making, and noodle cooking. We also discussed tips for flavor, cooking techniques, and garnishing your dish. Remember, you can adapt this recipe to fit your taste. Enjoy experimenting with different proteins or spice levels, and don't hesitate to save leftovers. With practice, you’ll master this dish and impress anyone who tries it.](https://foodishtalk.com/wp-content/uploads/2025/07/a01703fe-eecd-469a-849b-1167a492972b.webp)
Ingredients
Method
Marinate the Beef: In a bowl, combine the sliced beef, gochujang, soy sauce, sesame oil, and minced garlic. Let it marinate for at least 20 minutes.
Grill the Beef: Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes until browned. Set aside.
Prepare the Broth: In a large pot, heat the beef broth and bring it to a gentle boil. Add grated ginger, white parts of chopped green onions, rice vinegar, and sugar. Stir well.
Cook the Noodles: Add the instant ramen noodles to the boiling broth. Cook according to package instructions (usually about 3-4 minutes).
Add Vegetables: When the noodles are almost done, add the bok choy or spinach to the pot and cook for an additional minute.
Serve: Divide the hot ramen soup into bowls. Top each bowl with grilled beef, halved boiled eggs, and sprinkle with sesame seeds and the green parts of the chopped green onions for garnish.
Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 2