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Spicy Korean Ramen with Grilled Beef and Creamy Sauce

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A comforting bowl of ramen with a spicy kick and creamy broth, featuring tender grilled beef.

Ingredients

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  • 200 g fresh ramen noodles
  • 200 g flank steak
  • 3 cups chicken stock
  • 2 tablespoons gochujang
  • 1 tablespoon gochugaru
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 stalk green onion, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon sesame seeds
  • 2 sprigs cilantro

Instructions

  1. Prepare the flank steak by slicing it thinly across the grain and seasoning with salt, black pepper, and half of the sesame oil.
  2. Grill the steak by heating vegetable oil in a grill pan over medium-high heat. Cook the steak slices for about 2 minutes per side until medium, then remove from heat and set aside to rest.
  3. Sauté the aromatics by heating the remaining sesame oil in a pot over medium heat, adding garlic and ginger, and sautéing for 1 minute until fragrant.
  4. Create the spicy base by stirring in gochujang, gochugaru, soy sauce, and sugar. Cook for another minute, allowing the flavors to meld, then pour in the chicken stock and bring to a simmer.
  5. Thicken the broth by mixing the cornstarch with cold water in a small bowl to form a slurry. Whisk this into the simmering broth until it slightly thickens.
  6. Add the cream by stirring in the heavy cream and adjusting the seasoning with salt and pepper to taste, allowing the richness of the cream to balance the spice.
  7. Cook the ramen noodles in a separate pot according to package instructions. Drain and divide them into serving bowls.
  8. Assemble the dish by pouring the creamy spicy broth over the noodles, topping with the grilled beef slices, and garnishing with sliced green onion, sesame seeds, and cilantro for that final touch.

Notes

For extra flavor, marinate the steak in soy sauce and gochujang before grilling. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/spicy-korean-ramen-grilled-beef-creamy-sauce/

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