Instructions
In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the steak and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.
In a separate small bowl, whisk together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and a pinch of sugar if using. Mix until smooth and refrigerate until needed.
In a pot, bring chicken or beef broth to a simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Add ramen noodles and cook until just al dente, about 3 minutes. Remove from heat.
Heat a grill pan or skillet over high heat. Sear the steak for 2 to 3 minutes per side until well caramelized on the exterior. Allow to rest briefly, then slice thinly against the grain.
Divide ramen noodles and broth between bowls. Drizzle with creamy sauce. Arrange grilled beef slices on top and finish with green onions, toasted black sesame seeds, and extra chili oil or gochugaru as desired.
Instructions
In a bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the steak and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.
In a separate small bowl, whisk together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and a pinch of sugar if using. Mix until smooth and refrigerate until needed.
In a pot, bring chicken or beef broth to a simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Add ramen noodles and cook until just al dente, about 3 minutes. Remove from heat.
Heat a grill pan or skillet over high heat. Sear the steak for 2 to 3 minutes per side until well caramelized on the exterior. Allow to rest briefly, then slice thinly against the grain.
Divide ramen noodles and broth between bowls. Drizzle with creamy sauce. Arrange grilled beef slices on top and finish with green onions, toasted black sesame seeds, and extra chili oil or gochugaru as desired.
