Can I use chicken broth instead of beef?

You can, but the flavor will be lighter. Add a bit more soy sauce and a dab of gochujang to boost depth.

How spicy is this recipe?

Medium by default. Reduce gochugaru or gochujang if you prefer mild, or add chili oil for extra kick.

What noodles work best?

Fresh ramen is great, but instant ramen or dried wheat noodles work fine. Cook them just shy of done.

Can I make it vegetarian?

Yes. Use veggie broth, skip beef, add tofu or extra mushrooms, and lean on miso paste for umami.

How do I keep the beef tender?

Slice thin across the grain, sear hot and fast, and avoid overcooking in the broth.

Irresistible Korean Spicy Ramen with Beef

Name: Korean Spicy Ramen with Beef
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 1 tablespoon neutral oil (for sautéing); 4 cloves garlic, minced (adds aroma); 1 tablespoon ginger, minced (fresh, for flavor); 0.5 small onion onion, minced (for sweetness); 2 tablespoons gochujang (Korean chili paste); 1 teaspoon gochugaru (Korean red pepper flakes); 4 cups beef broth (for the base); 2 cups water (to dilute broth); 3 tablespoons soy sauce (for saltiness); 1 tablespoon mirin (optional for sweetness); 2 teaspoons fish sauce (for umami); 1 piece dried kelp (optional, for depth); 2 teaspoons toasted sesame oil (for finishing flavor); 1 tablespoon rice vinegar (for brightness); 1.5 pounds beef, sliced thinly (such as ribeye, skirt, or flank); 4 ounces ramen noodles (fresh or instant); 1 cup scallions, sliced (for garnish); 0.25 cup sesame seeds (for garnish); 2 tablespoons chili oil (optional, for extra heat); 4 eggs soft-boiled, soy-marinated (for topping)

Description

A quick and comforting ramen dish with tender beef, a spicy broth, and customizable heat levels, perfect for weeknight dinners.

Ingredients

For the broth

1 tablespoon neutral oil (for sautéing)
4 cloves garlic, minced (adds aroma)
1 tablespoon ginger, minced (fresh, for flavor)
0.5 small onion onion, minced (for sweetness)
2 tablespoons gochujang (Korean chili paste)
1 teaspoon gochugaru (Korean red pepper flakes)
4 cups beef broth (for the base)
2 cups water (to dilute broth)
3 tablespoons soy sauce (for saltiness)
1 tablespoon mirin (optional for sweetness)
2 teaspoons fish sauce (for umami)
1 piece dried kelp (optional, for depth)
2 teaspoons toasted sesame oil (for finishing flavor)
1 tablespoon rice vinegar (for brightness)

For the beef

1.5 pounds beef, sliced thinly (such as ribeye, skirt, or flank)

For the noodles

4 ounces ramen noodles (fresh or instant)

For serving

1 cup scallions, sliced (for garnish)
0.25 cup sesame seeds (for garnish)
2 tablespoons chili oil (optional, for extra heat)
4 eggs soft-boiled, soy-marinated (for topping)

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Instructions

Preparation

Thinly slice the beef and season lightly with salt, pepper, and a drizzle of soy sauce.
If using flank or skirt steak, toss with baking soda and let sit for 10 minutes.

Cooking the Beef

Sear the beef in a hot pan with a little oil for about a minute per side until browned. Set aside.

Making the Broth

Sauté neutral oil with minced garlic, ginger, and onion until soft and fragrant.
Stir in gochujang and gochugaru, toasting for 30 seconds.
Pour in beef broth and water, then add soy sauce, mirin, fish sauce, and dried kelp.
Simmer for 10 to 15 minutes and finish with sesame oil and rice vinegar.

Cooking the Noodles

Cook the ramen noodles to just shy of done. Rinse with warm water to stop cooking.

Finishing the Ramen Bowl

Slide in the seared beef and its juices into the broth.
Add the noodles and toss lightly to soak up flavor.
Ladle into bowls and finish with toppings like scallions, sesame seeds, chili oil, and soft-boiled eggs.

Notes

Keep broth, noodles, and toppings stored separately for best leftovers. Broth and beef last up to 4 days in the fridge. Reheat gently.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Cuisine: Korean