Description
This Spicy Korean Ramen Beef recipe combines tender marinated beef sirloin with vibrant vegetables and flavorful Korean spices in a hearty, comforting bowl of ramen. Using Korean Shin Ramyun noodles and a spicy broth enhanced with gochujang, gochugaru, and optional kimchi, this dish delivers authentic Korean flavors in an easy one-pot meal perfect for weeknights. The addition of soft-boiled eggs, sesame seeds, and nori strips adds texture and richness to complete this delicious and satisfying ramen experience.
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
Main Ingredients
- 4 packets instant ramen noodles (Korean Shin Ramyun recommended for spice)
- 8 cups water
- 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 cup bean sprouts
- 1/2 cup kimchi, chopped (optional)
Broth Enhancements and Garnishes
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean chili flakes, adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon fish sauce (optional)
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced, for garnish
- 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 well to evenly coat the beef. Let it marinate for at least 15 minutes or up to 30 minutes in the refrigerator to enhance flavor.
- 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 for 3-5 minutes until softened and translucent. Stir in minced garlic and cook for another minute until fragrant. Add the marinated beef and cook for 5-7 minutes, browning on all sides. Then add the sliced red and green bell peppers and mushrooms. Cook for 3-5 minutes until vegetables are tender-crisp. If using kimchi, add it now and cook for an additional minute, stirring to combine.
- Cooking the Ramen and Enhancing the Broth: Pour 8 cups of water into the pot with the sautéed beef and vegetables and bring to a boil. Once boiling, add the ramen noodles and cook according to package instructions, usually 3-5 minutes. While noodles cook, stir in soy sauce, gochugaru, sugar, and fish sauce (if using) to the broth. Mix well to dissolve the sugar. Taste and adjust seasoning as desired. Add bean sprouts during the last minute of cooking.
- Assembling and Serving: Divide the cooked ramen noodles, beef, vegetables, and broth evenly among four bowls. Garnish each with sliced green onions, sesame seeds, and halved soft-boiled eggs. Add strips of nori seaweed if desired. Serve immediately and enjoy the spicy, flavorful Korean ramen beef.
Notes
- Adjust the amount of gochujang and gochugaru to control spice level according to taste preference.
- You can substitute beef sirloin with ribeye or flank steak for different textures.
- Soft-boiled eggs add richness but can be omitted for a lighter dish.
- Use Korean Shin Ramyun noodles for authentic spicy flavor; other instant noodles can be used but may alter taste.
- Kimchi is optional but adds extra depth and spice to the broth.
