Pin
Ramen cooks in a small quantity of seasoned broth while marinated steak sears separately. A chili mayonnaise finishes the bowls after cooking. Unlike drained sauced noodles, this version retains its cooking broth, although how much remains depends on the noodle packets used.
Two cups is a modest amount for two instant-ramen packets. Noodles absorb different amounts, so watch the pot and add a little hot water if needed to prevent drying. Expect a concentrated bowl rather than a large serving of clear soup.
Ingredient amounts and preparation
- Set out: 10.5 ounces ribeye or sirloin steak, sliced
- Set out: 2 tablespoons soy sauce
- Set out: 1 tablespoon gochujang (Korean chili paste); 1 tablespoon sesame oil
- Set out: 1 teaspoon brown sugar
- Set out: 2 garlic cloves, minced
- Set out: 1/2 teaspoon ground black pepper; 2 packs instant ramen noodles, seasoning packets discarded
- Set out: 2 cups chicken broth or beef broth
- Set out: 1 tablespoon gochugaru (Korean red pepper flakes); 1 teaspoon soy sauce
- Set out: 1 teaspoon rice vinegar
- Set out: 1 teaspoon sesame oil
- Set out: Salt, to taste; 3 tablespoons mayonnaise (preferably Kewpie)
- Set out: 1 tablespoon sriracha or Korean chili sauce
- Set out: 1 teaspoon sesame oil
- Set out: 1/2 teaspoon garlic powder; Pinch sugar, optional
- Set out: 2 tablespoons chopped green onions
- Set out: 1 teaspoon toasted black sesame seeds; Extra chili oil or gochugaru, optional
Cooking sequence and doneness
- Stage 1
- Mix the steak marinade ingredients and coat the sliced beef. Cover and refrigerate for thirty minutes.
- Stage 2
- Whisk mayonnaise, chili sauce, sesame oil and garlic powder for the finishing sauce and keep chilled. Bring broth to a simmer with gochugaru, soy sauce, vinegar and its sesame oil.
- Stage 3
- Add ramen without seasoning packets and cook according to the noodle package, checking the broth does not dry out. Add a little hot water only if necessary to keep the noodles simmering.
- Stage 4
- Lift beef from marinade and sear in a hot skillet in uncrowded batches. Discard used marinade and check the beef reaches 145°F, then rest at least three minutes.
- Stage 5
- Divide noodles and their remaining broth among bowls. Add steak, a drizzle of the clean mayonnaise mixture, green onions and sesame seeds.
Use the noodles and discard their seasoning sachets. Gochugaru, soy sauce, vinegar and sesame oil season the measured broth. Larger packets can change the noodle-to-broth balance; note the product used if repeating the recipe.
Can marinade be poured over the finished bowl?
No. Keep the raw-steak marinade separate from the broth and mayonnaise sauce, and discard it after removing the meat. Use clean utensils and a clean plate for the cooked steak. Sear thin slices in batches rather than piling them together. Check a thick slice reaches 145°F and rest the beef at least three minutes. A dark exterior produced by sugary marinade is not a center-temperature measurement.
When is the creamy sauce added?
Whisk the mayonnaise mixture separately and keep chilled until serving. Add it in a small drizzle at the table rather than boiling it into the broth. Additional chili oil is optional and can make an already spicy bowl considerably hotter.
Storage and serving later
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.
For another complete recipe, see Gochujang Beef with Sauced Ramen Noodles or Gochujang Beef Meatball Bowls with Rice and Spicy Mayo. 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
- How much broth should remain?
Two cups is a modest amount for two instant-ramen packets. Noodles absorb different amounts, so watch the pot and add a little hot water if needed to prevent drying.
- Which packets belong here?
Use the noodles and discard their seasoning sachets. Gochugaru, soy sauce, vinegar and sesame oil season the measured broth.
- Can marinade be poured over the finished bowl?
No. Keep the raw-steak marinade separate from the broth and mayonnaise sauce, and discard it after removing the meat.
- How is the steak checked?
Sear thin slices in batches rather than piling them together. Check a thick slice reaches 145°F and rest the beef at least three minutes.
- When is the creamy sauce added?
Whisk the mayonnaise mixture separately and keep chilled until serving. Add it in a small drizzle at the table rather than boiling it into the broth.