Description
Spicy Korean Ramen Beef is a flavorful and easy-to-make dish featuring marinated beef sirloin, vibrant vegetables, and spicy Korean-seasoned ramen noodles. This recipe offers a perfect balance of savory, spicy, and umami flavors, topped with fresh garnishes like green onions, sesame seeds, and soft-boiled eggs for a satisfying meal ready in just 45 minutes.
Ingredients
Scale
Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
Sauté and Broth
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 ounces mushrooms, sliced (shiitake, cremini, or button)
- 1/2 cup kimchi, chopped (optional)
- 8 cups water
- 4 packets instant ramen noodles (Korean Shin Ramyun recommended for spice)
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean chili flakes, adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon fish sauce (optional)
- 1 cup bean sprouts
Garnishes
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
- Nori seaweed sheets, cut into strips
Instructions
- Preparing the Beef: In a medium bowl, combine the thinly sliced beef sirloin with soy sauce, sesame oil, gochujang, minced garlic, ground ginger, and black pepper. Mix thoroughly to ensure the beef is evenly coated with the marinade. Let it rest for at least 15 minutes, or refrigerate up to 30 minutes to allow flavors to develop.
- Sautéing the Vegetables and Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced onion and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the marinated beef and cook, stirring occasionally, until browned on all sides, approximately 5-7 minutes. Toss in the sliced red and green bell peppers along with the mushrooms. Cook for another 3-5 minutes until vegetables are tender-crisp. If using, add chopped kimchi and stir for 1 minute to blend flavors.
- Cooking the Ramen and Enhancing the Broth: Pour 8 cups of water into the pot with the sautéed beef and vegetables. Bring to a rolling boil. Add the ramen noodles and cook according to package instructions, roughly 3-5 minutes. During cooking, stir in soy sauce, gochugaru, sugar, and fish sauce if using. Mix well and taste the broth to adjust seasoning. Add bean sprouts during the final minute of cooking to retain their crunch.
- Assembling and Serving: Evenly distribute the ramen, beef, vegetables, and broth into four bowls. Garnish each bowl with sliced green onions, sesame seeds, halved soft-boiled eggs, and strips of nori seaweed if desired. Serve immediately while hot and enjoy the spicy, savory goodness of Korean-style ramen beef.
Notes
- Marinating the beef for longer deepens flavor and tenderness.
- Adjust gochujang and gochugaru quantities to control spice level.
- Soft-boiled eggs add richness; cook eggs to desired firmness.
- Kimchi is optional but adds authentic spice and tanginess.
- Use Korean Shin Ramyun for best spice authenticity, or substitute with any instant ramen if unavailable.
- Leftovers can be refrigerated and reheated, but noodles may soften further over time.
