Description
Spicy Korean Ramen Beef is a flavorful and easy-to-make dish that combines tender marinated beef with spicy Korean instant ramen noodles, sautéed vegetables, and a rich, savory broth. This recipe features Korean staples like gochujang, gochugaru, and kimchi, delivering an authentic, spicy, and satisfying meal perfect for any occasion.
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)
Additional Seasonings & Garnishes
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean chili flakes, adjust to taste)
- 1 teaspoon sugar
- 1 teaspoon fish sauce (optional, for umami)
- 2 soft-boiled eggs, halved
- Sesame seeds, for garnish
- Nori seaweed sheets, cut into strips
- 2 green onions, thinly sliced, for garnish
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 so the beef is evenly coated. Let it marinate for 15 to 30 minutes in the refrigerator to develop 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 to 5 minutes. Add minced garlic and cook an additional minute until fragrant. Add the marinated beef and cook until browned on all sides, about 5 to 7 minutes. Stir in the red and green bell peppers and mushrooms, cooking until the vegetables become tender-crisp, about 3 to 5 minutes. If using kimchi, add it now and cook for 1 more minute to combine flavors.
- Cooking the Ramen and Enhancing the Broth: Pour 8 cups of water into the pot with beef and vegetables, then bring to a boil. Add the ramen noodles and cook according to package directions, about 3 to 5 minutes. During cooking, stir in soy sauce, gochugaru, sugar, and fish sauce if using. Taste the broth and adjust seasonings as needed. Add bean sprouts during the last minute of cooking to keep them crisp.
- Assembling and Serving: Divide the ramen, beef, vegetables, and broth evenly among four bowls. Garnish with sliced green onions and sesame seeds. Top each bowl with a halved soft-boiled egg and strips of nori seaweed if desired. Serve immediately and enjoy your delicious spicy Korean ramen beef soup!
Notes
- For more heat, increase the amount of gochujang and gochugaru to taste.
- Marinating the beef longer will deepen the flavor and tenderness.
- If kimchi is unavailable, you can omit it or substitute with a small amount of cabbage for texture.
- Soft-boiled eggs add richness but can be omitted for a lighter meal or dietary preference.
- Use a large pot or Dutch oven to ensure enough room for sautéing and cooking noodles comfortably.
- Adjust the amount of water if you prefer a more concentrated broth or soupier consistency.
