Gochujang Beef with Sauced Ramen Noodles (Print-Friendly Version)

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.

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# Ingredients You’ll Need:

→ For Grilled Beef

01 - 300g flank steak or sirloin, thinly sliced

02 - 2 tablespoons soy sauce

03 - 1 tablespoon sesame oil

04 - 1 tablespoon brown sugar

05 - 1 tablespoon gochujang

06 - 2 garlic cloves, minced

07 - 1 teaspoon grated ginger

08 - 1 teaspoon rice vinegar

09 - ½ teaspoon ground black pepper

→ For Ramen

10 - 2 packs Korean instant ramen, seasoning packets discarded

11 - 1 tablespoon gochujang

12 - 1 tablespoon soy sauce

13 - 1 teaspoon sesame oil

14 - 1 teaspoon chili flakes

15 - ½ teaspoon sugar

16 - ¼ cup reserved noodle water

→ For Creamy Sauce

17 - 2 tablespoons mayonnaise

18 - 1 teaspoon gochujang

19 - 1 teaspoon soy sauce

20 - 1 teaspoon honey

21 - 1 tablespoon warm water

→ Garnishes

22 - 2 tablespoons chopped scallions

23 - 1 teaspoon toasted sesame seeds

24 - Optional: shredded nori

25 - Optional: pickled radish

26 - Optional: soft-boiled egg

# How to Make It:

01 - Mix the beef’s soy sauce, sesame oil, brown sugar, gochujang, garlic, ginger, vinegar and pepper in a bowl.

02 - Coat the thin steak slices and refrigerate thirty minutes. Mix mayonnaise, its gochujang, soy sauce, honey and warm water separately and chill.

03 - Boil ramen without the seasoning packets until just tender and reserve one-quarter cup cooking water. Drain the noodles.

04 - Heat the noodle sauce ingredients with the reserved water in a pan over low heat.

05 - 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.

06 - 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.

# Extra Suggestions:

01 - No: the noodles are boiled separately, drained and coated with a small sauce using a quarter cup of noodle water.

02 - They belong to three separate mixtures: beef marinade, noodle sauce and mayonnaise drizzle.

03 - Slice thinly across the grain so it cooks quickly and is easier to bite with noodles. This is the sauced noodle version, not the broth-based ramen guide. Set out separate bowls for the raw-beef marinade, clean noodle sauce and mayonnaise drizzle. Reserve the quarter cup of noodle cooking water before draining; it loosens the sauce without turning the dish into soup. Keep marinating beef refrigerated and discard marinade that touched raw meat. Cook steak to 145°F and rest it for three minutes before serving. Toss noodles with the clean sauce, then add the beef and drizzle. Omit the packaged seasoning sachets so they do not double the salt already supplied by soy sauce and gochujang.

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