2 packs spicy Korean ramen (Samyang or Shin Ramyun)
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp gochujang (Korean chili paste)
½ cup heavy cream
1 tbsp butter
2 soft-boiled eggs (optional)
Green onions & sesame seeds, for garnish
Instructions
Marinate the Beef: In a bowl, combine soy sauce, honey, garlic, and sesame oil. Toss in the sliced beef, ensuring it’s well coated. Let it marinate for 15 minutes.
Grill the Beef: Heat a grill pan or skillet over medium-high heat. Cook the beef for 2-3 minutes per side until caramelized. Set aside.
Cook the Ramen: Boil the ramen noodles according to package instructions. Drain, reserving ½ cup of broth.
Make the Creamy Sauce: In a pan over medium heat, melt butter and stir in gochujang. Cook for 1 minute to enhance the smoky spice. Add heavy cream and the reserved broth, stirring until smooth. Simmer for 2-3 minutes.
Combine Everything: Toss the drained noodles in the creamy sauce until evenly coated.
Plate the ramen and top with grilled beef, a soft-boiled egg, green onions, and sesame seeds.
Notes
If you like more heat, increase the amount of gochujang or add sriracha to taste.
Soft-boiled eggs are optional but add a creamy texture that complements the spicy noodles.
Store leftovers in an airtight container in the refrigerator for up to 2 days.