Go Back
Extreme macro close-up of Spicy Korean Ramen showing the glossy orange chili oil sheen and springy translucent noodles.

Spicy Korean Ramen with Creamy Broth and Seared Steak

This Spicy Korean Ramen features a thick, opaque creamy broth, glossy orange chili oil, and perfectly seared steak. A 30-minute viral-style meal topped with a jammy soft-boiled egg and fresh green onions for ultimate comfort.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Asian Fusion, Korean
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Flank or Ribeye Steak Sliced into thin strips
  • 2 large Eggs To be soft boiled
  • 2 packs Ramen Noodles Dried or fresh
  • 2 cups (480ml) Beef Broth
  • 1/2 cup (120ml) Heavy Cream Or whole milk
  • 2 tbsp (30g) Gochujang Korean chili paste
  • 2 tbsp (30ml) Chili Oil For garnish

Equipment

  • 1 Cast Iron Skillet For searing the steak
  • 1 Medium Saucepan For the broth and noodles

Method
 

Prep
  1. Heat oil in a skillet. Sear steak strips until charred edges form, about 3 minutes total. Set aside.
  2. Boil eggs for 6.5 minutes, then immediately place in an ice bath. Peel and halve once cooled.
  3. Whisk broth, gochujang, and soy sauce in a pan. Bring to a simmer, then stir in cream.
  4. Add noodles to the creamy broth and cook until springy and translucent.
  5. Divide noodles into bowls. Top with steak, jammy egg, and a drizzle of chili oil.

Notes

For extra spice, add a teaspoon of crushed red pepper flakes to the beef while searing.
Always use wooden chopsticks for the best grip on springy noodles.