Description
A flavorful and spicy Korean ramen dish featuring tender grilled flank steak and a creamy, spicy broth made with gochujang and gochugaru. This hearty meal combines the bold tastes of Korean cuisine with the richness of heavy cream, balanced by fresh aromatics and garnishes for a satisfying bowl perfect for a comforting dinner.
Ingredients
Scale
Main Ingredients
- 200 g fresh ramen noodles
- 200 g flank steak
- 3 cups chicken stock
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons heavy cream
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil (divided)
- 1 stalk green onion, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon sesame seeds
- 2 sprigs cilantro
Instructions
- Prepare the Flank Steak: Slice the flank steak thinly against the grain, then season it evenly with salt, black pepper, and half of the sesame oil to enhance flavor and tenderness.
- Grill the Steak: Heat the vegetable oil in a grill pan over medium-high heat. Add the steak slices and cook for approximately 2 minutes on each side until medium doneness. Remove the steak from the pan and set aside to rest.
- Sauté Aromatics: In a pot, warm the remaining sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant to build the flavor base of the broth.
- Build the Broth: Stir in the gochujang, gochugaru, soy sauce, and sugar into the pot with the aromatics. Cook this mixture for 1 minute to release the flavors, then pour in the chicken stock and bring the broth to a gentle simmer.
- Thicken the Broth: In a small bowl, dissolve the cornstarch in cold water. Whisk this slurry into the simmering broth gradually to thicken slightly, ensuring a creamy and rich texture.
- Add Cream and Season: Stir in the heavy cream to the broth, then taste and adjust seasoning with salt and pepper as needed for a balanced, spicy, and creamy sauce.
- Cook the Ramen Noodles: In a separate pot, cook the fresh ramen noodles according to the package instructions, typically 2-3 minutes until tender. Drain thoroughly to prevent the broth from becoming watery.
- Assemble the Dish: Divide the cooked noodles into serving bowls. Ladle the creamy spicy broth over the noodles, then top with the grilled beef slices. Garnish with sliced green onions, sesame seeds, and fresh cilantro sprigs for a fragrant and colorful finish.
Notes
- For extra heat, increase the amount of gochugaru or add a pinch of crushed red pepper flakes.
- Make sure to slice the flank steak thinly against the grain for tenderness.
- Use fresh ramen noodles if possible for better texture than dried noodles.
- If you prefer a vegetarian option, substitute chicken stock with vegetable broth and omit the beef.
- The creamy broth balances the spicy flavors beautifully—do not skip the heavy cream for an authentic texture.
- Rest the grilled steak briefly after cooking to retain juices before serving.
