Bold, smoky grilled steak meets spicy, savory broth and a creamy chili drizzle in this unforgettable grilled beef ramen bowl.
It’s rich, comforting, and layered with Korean-inspired flavors you’ll want to slurp every bite of.
Why You’ll Love This Recipe
Grilled steak + ramen—the ultimate comfort duo.
Savory, spicy broth with gochugaru and garlic.
Creamy chili mayo takes it over the top.
Balanced textures—tender beef, chewy noodles, silky sauce.
Easily customizable with your favorite toppings.
Ingredient Highlights
Ribeye or sirloin steak – Juicy, well-marbled cuts that grill beautifully.
Soy sauce & gochujang – For savory, spicy depth in the beef marinade.
Sesame oil & garlic – Nutty, aromatic essentials.
Brown sugar – Adds a touch of caramelization to the steak.
Instant ramen noodles – Discard the seasoning packet and build your own flavorful broth.
Chicken or beef broth – Creates a rich base for the noodles.
Gochugaru – Korean chili flakes that add warmth and vibrant color.
Rice vinegar – Brings tang to balance the heat.
Kewpie mayo & sriracha – The creamy topping that pulls everything together.
Green onions & sesame seeds – Fresh, nutty finishing touches.
Pro Tips Before You Start
Marinate the beef overnight for deeper flavor and tenderness.
Use Kewpie mayo if available—it’s richer and creamier than regular mayo.
Cook ramen until just al dente so it doesn’t get soggy in broth.
Grill over high heat to sear and caramelize the beef quickly.
Slice beef against the grain for the most tender bite.
How to Make Spicy Grilled Beef Ramen
Step 1: Marinate the Beef
Whisk together soy sauce, gochujang, sesame oil, brown sugar, garlic, and pepper.
Add steak and marinate for at least 30 minutes or overnight.
Step 2: Make the Creamy Sauce
In a small bowl, mix mayonnaise, chili sauce, sesame oil, garlic powder, and a pinch of sugar.
Chill until ready to serve.
Step 3: Prepare the Broth and Noodles
Simmer broth in a pot.
Add gochugaru, soy sauce, vinegar, sesame oil, and salt.
Cook noodles until al dente, then remove from heat.
Step 4: Grill the Steak
Heat a grill pan or skillet over high heat.
Sear steak for 2–3 minutes per side until caramelized.
Let rest, then slice thinly against the grain.
Step 5: Assemble and Serve
Divide noodles and broth into bowls.
Top with sliced beef, creamy chili sauce, green onions, sesame seeds, and extra chili oil or flakes if desired.
What to Serve It With
Kimchi or spicy pickled radish
Cold barley tea or sparkling water with lemon
Korean corn cheese or scallion pancakes
Variations / Substitutions
Use chicken or tofu instead of beef for a lighter option.
Swap sriracha for Korean chili paste in the creamy sauce.
Add a soft-boiled jammy egg for richness.
Use soba or udon noodles instead of ramen.
Add steamed bok choy or spinach for extra veggies.
Storage & Leftovers
Broth and noodles – Store separately in airtight containers for best texture.
Steak – Refrigerate in a sealed container for up to 3 days.
Creamy sauce – Keep chilled in a jar or small container for up to 5 days.
Reheat tip – Warm broth and beef gently on the stove; reboil noodles briefly before assembling.
FAQs
Can I make this ahead of time?
Yes—marinate and grill the beef in advance, and prep broth and sauce the day before.
Is this dish very spicy?
It has a mild-to-medium kick. Adjust the gochugaru and sriracha to your taste.
Can I use another type of steak?
Absolutely. Flank, skirt, or NY strip all work well.
What if I don’t have gochujang?
Use chili garlic paste or a combo of miso + sriracha.
Can I use store-bought broth?
Yes—chicken or beef broth from a box is perfect for this recipe.
How do I make it vegetarian?
Use veggie broth and grilled tofu instead of beef.
Does the creamy sauce need to be chilled?
Yes, it thickens slightly and blends better when cold.
Final Thoughts
This spicy grilled beef ramen bowl is a flavor-packed fusion of Korean-inspired grilling and Japanese noodle comfort.
The creamy chili sauce, rich broth, and perfectly grilled steak create a combo that’s totally irresistible.
It’s my go-to when I want something cozy, spicy, and wildly satisfying!
Spicy Grilled Beef Ramen
Ingredients
For the Grilled Beef:
- 300 g ribeye or sirloin steak
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tsp brown sugar
- 2 garlic cloves minced
- 1/2 tsp ground black pepper
For the Ramen:
- 2 packs instant ramen noodles discard seasoning packet
- 2 cups chicken or beef broth
- 1 tbsp gochugaru
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Salt to taste
For the Creamy Sauce:
- 3 tbsp mayonnaise Kewpie preferred
- 1 tbsp sriracha or Korean chili sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- Pinch of sugar optional
Garnishes:
- 2 tbsp chopped green onions
- 1 tsp toasted black sesame seeds
- Optional: extra chili oil or gochugaru
Instructions
- In a bowl, whisk soy sauce, gochujang, sesame oil, brown sugar, garlic, and pepper.
- Add steak and marinate for 30 minutes or overnight.
- In a separate bowl, mix all creamy sauce ingredients until smooth. Chill until serving.
- In a pot, bring broth to a simmer.
- Stir in gochugaru, soy sauce, vinegar, sesame oil, and salt.
- Add noodles and cook until al dente (about 3 minutes). Remove from heat.
- See full steps with tips & photos → https://mischacrossing.com/spicy-grilled-beef-ramen/
Notes
- Use Kewpie mayo for ultra-creamy richness, but any good mayo works.
- You can swap gochujang for sriracha in the marinade if needed.
- Add a soft-boiled egg or sautéed bok choy for more texture and color.
