Description
Spicy Korean Ramen Beef is a flavorful and easy-to-make dish combining tender marinated beef, sautéed vegetables, and spicy Korean ramen noodles in a rich, savory broth. This recipe features the iconic Korean Shin Ramyun noodles and a blend of traditional Korean seasonings like gochujang and gochugaru, perfect for a satisfying and warming meal 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
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, for extra spice and flavor)
- 2 soft-boiled eggs, halved
- Sesame seeds, for garnish
- Nori seaweed sheets, cut into strips
Seasonings for Broth
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean chili flakes, adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon fish sauce (optional, for umami)
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 ensuring the beef is evenly coated. Let it marinate for at least 15 minutes, up to 30 minutes in the refrigerator for deeper 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 until softened and translucent, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant. Add the marinated beef and cook until browned on all sides, approximately 5-7 minutes. Add sliced red and green bell peppers and mushrooms; cook until vegetables are tender-crisp, about 3-5 minutes. If using kimchi, stir it in now and cook for an additional minute to combine flavors.
- Cooking the Ramen and Enhancing the Broth: Pour 8 cups of water into the pot with sautéed vegetables and beef, bring to a boil. Once boiling, add ramen noodles and cook according to package directions, usually 3-5 minutes. While noodles cook, stir in soy sauce, gochugaru, sugar, and fish sauce if using. Mix well to dissolve sugar and blend flavors. Taste broth and adjust seasoning if needed. Add bean sprouts during the last minute of cooking.
- Assembling and Serving: Divide ramen noodles, beef, vegetables, and broth evenly 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 for best taste and texture.
Notes
- Marinate the beef for longer if time allows, up to 30 minutes, for more intense flavor.
- Adjust gochugaru and gochujang quantities to control the spice level according to your preference.
- Soft-boiled eggs can be prepared ahead by boiling eggs for 6-7 minutes and cooling in ice water before peeling.
- Kimchi is optional but highly recommended to add extra depth and spice.
- Use Korean Shin Ramyun noodles for authentic spicy flavor, but other instant ramen can work if unavailable.
- For a vegetarian version, omit beef and fish sauce, substitute with tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
