Ingredients
Scale
- 8 oz Korean ramen noodles
- 8 oz thinly sliced ribeye steak
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup kimchi, chopped (optional)
- 1 green onion, thinly sliced (for garnish)
Instructions
- Step 1: Marinate the beef: In a bowl, combine the sliced ribeye steak with 1 tbsp gochujang, 1/2 tbsp gochugaru, 1 tbsp soy sauce, and 1/2 tbsp sesame oil. Marinate for at least 15 minutes.
- Step 2: Grill the beef: Grill the marinated beef over medium-high heat for 2-3 minutes per side, or until cooked to your liking. Let rest for a few minutes before slicing thinly against the grain.
- Step 3: Cook the ramen: Cook the ramen noodles according to package directions. Drain and set aside.
- Step 4: Make the creamy sauce: In a small saucepan, heat the remaining 1/2 tbsp sesame oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the remaining 1/2 tbsp gochugaru and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened. Stir in the chopped kimchi (if using).
- Step 5: Combine and serve: Add the cooked ramen noodles to the creamy sauce and toss to coat. Top with the sliced grilled beef and garnish with sliced green onions. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a microwave or on the stovetop, avoiding overcooking the beef which may become tough.
- Serve with a side of steamed rice for a heartier and more authentic Korean meal.
- To enhance the flavor of the marinade, consider adding a teaspoon of brown sugar or honey to the beef marinade for a touch of sweetness that balances the spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American