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Marinated steak tops drained ramen coated in a gochujang sauce, with a separate spicy mayonnaise drizzle. The noodle seasoning packets are discarded. Keep the raw-beef marinade away from the finishing sauce and include the thirty-minute refrigeration time in your preparation.
No: the noodles are boiled separately, drained and coated with a small sauce using a quarter cup of noodle water. The result is sauced noodles, not a broth bowl. Keep the broth-simmered ramen recipe’s liquid quantities separate.
Ingredient amounts and preparation
- Set out: 300g flank steak or sirloin, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon sesame oil
- Set out: 1 tablespoon brown sugar; 1 tablespoon gochujang; 2 garlic cloves, minced
- Set out: 1 teaspoon grated ginger; 1 teaspoon rice vinegar; ½ teaspoon ground black pepper
- Set out: 2 packs Korean instant ramen, seasoning packets discarded; 1 tablespoon gochujang; 1 tablespoon soy sauce; 1 teaspoon sesame oil
- Set out: 1 teaspoon chili flakes; ½ teaspoon sugar; ¼ cup reserved noodle water
- Set out: 2 tablespoons mayonnaise; 1 teaspoon gochujang; 1 teaspoon soy sauce
- Set out: 1 teaspoon honey; 1 tablespoon warm water; 2 tablespoons chopped scallions
- Set out: 1 teaspoon toasted sesame seeds; Optional: shredded nori; Optional: pickled radish; Optional: soft-boiled egg
Cooking sequence and doneness
- Stage 1
- Mix the beef’s soy sauce, sesame oil, brown sugar, gochujang, garlic, ginger, vinegar and pepper in a bowl.
- Stage 2
- Coat the thin steak slices and refrigerate thirty minutes. Mix mayonnaise, its gochujang, soy sauce, honey and warm water separately and chill.
- Stage 3
- Boil ramen without the seasoning packets until just tender and reserve one-quarter cup cooking water. Drain the noodles.
- Stage 4
- Heat the noodle sauce ingredients with the reserved water in a pan over low heat.
- Stage 5
- Toss in noodles until coated and hot, loosening with a little water if needed. Sear the drained steak slices in a hot skillet in batches, discarding used marinade.
- Stage 6
- Check the steak reaches 145°F and rest at least three minutes. Portion noodles and steak, then drizzle with the clean mayonnaise sauce and add scallions and sesame seeds.
They belong to three separate mixtures: beef marinade, noodle sauce and mayonnaise drizzle. Measure each part into its own bowl. Do not save marinade that touched raw beef to use as a cold finishing sauce. Slice thinly across the grain so it cooks quickly and is easier to bite with noodles. Refrigerate while marinating for thirty minutes. Lift slices from excess marinade before searing so the pan does not fill with liquid.
Can the instant seasoning be used too?
Discard those packets for this version because soy sauce and chili paste already season the noodles. Packet sizes and salt levels vary. Taste a cooked noodle before deciding whether any further seasoning is needed.
When is the mayonnaise sauce added?
Mix it with clean utensils and keep chilled until plating. Drizzle after the hot noodles and beef are portioned. The optional toppings should be ready to eat; if choosing an egg, use a separately prepared, safely cooked egg. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Gochujang Beef Meatball Bowls with Rice and Spicy Mayo or Ground Beef Noodles with Ginger and Soy Sauce. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 145°F for beef steaks followed by at least three minutes of rest. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Is this a noodle soup?
No: the noodles are boiled separately, drained and coated with a small sauce using a quarter cup of noodle water. The result is sauced noodles, not a broth bowl.
- Why are soy sauce and gochujang listed several times?
They belong to three separate mixtures: beef marinade, noodle sauce and mayonnaise drizzle. Measure each part into its own bowl.
- How should the steak be cut?
Slice thinly across the grain so it cooks quickly and is easier to bite with noodles. Refrigerate while marinating for thirty minutes.
- Can the instant seasoning be used too?
Discard those packets for this version because soy sauce and chili paste already season the noodles. Packet sizes and salt levels vary.
- When is the mayonnaise sauce added?
Mix it with clean utensils and keep chilled until plating. Drizzle after the hot noodles and beef are portioned.