PERFECT KOREAN BBQ STEAK RAMEN

I still remember the first time I braved making my own Korean BBQ sauce; the sweet, savory, and slightly spicy aroma filled my tiny apartment, making me feel like a culinary wizard. That experience ignited my passion, eventually leading me to create the ultimate comfort food mashup: Korean BBQ Steak Ramen, a dish that’s both deeply satisfying and surprisingly easy to make at home, promising a flavor explosion in every single slurp.

Let’s Make Amazing Korean BBQ Steak Ramen

Hey there, friend! Get ready to dive into a bowl of pure deliciousness. This isn’t just any ramen; we’re talking about a symphony of flavors, where tender, marinated steak meets comforting ramen noodles in a rich, savory broth. I’m here to guide you through every step, ensuring your homemade Korean BBQ Steak Ramen is a total knock-out. Think of me as your personal kitchen hype-woman (or man!). Let’s get cooking!

What Makes This Korean BBQ Steak Ramen So Special?

Okay, besides the obvious fact that it tastes incredible? This recipe is all about balance and layering flavors. We’re talking:

• Tender Steak: Marinated to perfection in a classic Korean BBQ sauce.
• Rich Broth: A flavorful blend of savory and umami notes that will warm you from the inside out.
• Perfect Noodles: The starches that make ramen so addictively good.
• Customizable Toppings: Because who doesn’t love adding their personal touch?

And the best part? You can totally adapt this recipe to your own preferences. More spice? Go for it! Want to add different veggies? Be my guest! This is your kitchen, your rules.

The Star of the Show: Korean BBQ Steak

Let’s talk steak. The quality of your steak will definitely impact the final dish, so choose wisely. But don’t worry, you don’t need to break the bank! Here are some options:

• Ribeye: My personal favorite! It’s flavorful, tender, and has a good amount of marbling.
• Sirloin: A leaner option that’s still delicious and budget-friendly.
• Flank Steak: Great for grilling or pan-searing, but make sure to slice it thinly against the grain.

No matter which cut you choose, aim for about 1 pound of steak to feed 4 people generously. Now, let’s get to the marinade!

Korean BBQ Steak Marinade: The Secret Sauce

This marinade is the backbone of our Korean BBQ Steak Ramen. It’s a beautiful blend of sweet, savory, and umami flavors. Don’t be intimidated by the ingredient list; most of these are pantry staples. Here’s what you’ll need:

• Soy Sauce: The base of our savory flavor. Use low-sodium to control the saltiness.
• Brown Sugar: Adds sweetness and helps the steak caramelize beautifully.
• Sesame Oil: A must for that authentic Korean BBQ flavor.
• Garlic: Because everything’s better with garlic, right?
• Ginger: Adds a warm, aromatic touch.
• Gochujang (Korean Chili Paste): For a little kick! Adjust the amount to your spice preference.
• Rice Vinegar: Adds a touch of acidity to balance the sweetness.
• Black Pepper: A pinch of freshly ground black pepper.

The Marinade Recipe:

In a bowl, whisk together:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1-2 tablespoons gochujang (adjust to taste)
• 1 tablespoon rice vinegar
• 1/4 teaspoon black pepper

Marinating the Steak:

Slice the steak thinly against the grain. This is crucial for tenderness! Place the sliced steak in a resealable bag or container and pour the marinade over it. Make sure the steak is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more flavorful and tender it will be!

Crafting the Perfect Ramen Broth

While the steak is marinating, let’s work on the broth. You can use store-bought broth, but I highly recommend making your own for a richer, more complex flavor. Don’t worry, it’s easier than you think!

Broth Options:

• Chicken Broth: A classic choice that’s readily available.
• Beef Broth: Adds a deeper, more robust flavor.
• Vegetable Broth: A great option for vegetarians.
• Homemade Broth: The ultimate flavor bomb!

Boosting Store-Bought Broth:

If you’re using store-bought broth, you can easily enhance its flavor by adding:

• Soy Sauce: For added savory depth.
• Sesame Oil: For that signature Korean flavor.
• Ginger: A few slices of fresh ginger.
• Garlic: A clove or two of minced garlic.
• Dried Shiitake Mushrooms: Adds an umami boost.

Simmer these ingredients in the broth for about 15-20 minutes to allow the flavors to meld together. Remove the ginger and garlic before serving.

My Go-To Broth Recipe:

This is my secret weapon for the most flavorful ramen broth. It’s a little more involved, but trust me, it’s worth it!

Ingredients:

• 8 cups chicken or beef broth
• 4 cups water
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2-inch piece of ginger, sliced
• 4 dried shiitake mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 sheet of dried kelp (kombu) – optional

Instructions:

1. In a large pot, combine all ingredients.
2. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours for a richer flavor.
3. Strain the broth through a fine-mesh sieve, discarding the solids.
4. Season with salt and pepper to taste.

This broth can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Cooking the Steak and Assembling Your Ramen Masterpiece

Alright, the steak is marinated, the broth is simmering, and we’re ready to bring it all together! Get ready for the most satisfying part: cooking the steak and assembling your Korean BBQ Steak Ramen.

Cooking the Steak:

You have a few options here:

• Grilling: If you have a grill, this is a fantastic way to cook the steak. Grill over medium-high heat for 2-3 minutes per side, or until cooked to your desired doneness.
• Pan-Searing: Heat a skillet over medium-high heat. Add a little oil (vegetable or canola oil works well) and sear the steak for 2-3 minutes per side.

No matter which method you choose, be careful not to overcook the steak. It should still be slightly pink in the center for optimal tenderness. Let the steak rest for a few minutes before slicing it thinly against the grain.

Cooking the Ramen Noodles:

Follow the package instructions for cooking your ramen noodles. Be careful not to overcook them; they should be al dente, with a slight chewiness. Drain the noodles well before adding them to the broth.

Assembling Your Ramen Bowl:

Now for the fun part! This is where you get to customize your ramen bowl to your liking. Here’s my recommended method:

1. Add the Noodles: Place a portion of cooked ramen noodles in a bowl.
2. Ladle the Broth: Pour hot broth over the noodles, making sure to cover them completely.
3. Top with Steak: Arrange the sliced Korean BBQ steak on top of the noodles.
4. Add Toppings: Get creative with your toppings! See my suggestions below.

Topping Ideas: Take Your Ramen to the Next Level

Toppings are where you can really let your personality shine! Here are some of my favorite toppings for Korean BBQ Steak Ramen:

• Soft-Boiled Egg: A classic ramen topping that adds richness and creaminess.
• Kimchi: For a spicy and tangy kick.
• Scallions: Adds a fresh, oniony flavor.
• Sesame Seeds: For a nutty crunch.
• Bean Sprouts: Adds a refreshing crunch.
• Spinach: For a boost of nutrients.
• Enoki Mushrooms: A delicate and flavorful mushroom.
• Shredded Carrots: Adds sweetness and color.
• Sriracha: For extra heat!
• Nori Seaweed: Adds a salty, umami flavor.

Don’t be afraid to experiment with different toppings to find your perfect combination. You can even set out a variety of toppings and let everyone customize their own bowls!

Tips and Tricks for Ramen Perfection

Okay, friend, before you rush off to the kitchen, let me share a few insider tips and tricks to ensure your Korean BBQ Steak Ramen is absolutely perfect.

• Don’t Overcook the Steak: This is the most important tip! Overcooked steak is tough and dry. Aim for medium-rare or medium for the best results.
• Taste and Adjust: Taste the broth and marinade as you go, and adjust the seasonings to your liking. Don’t be afraid to add more soy sauce, sesame oil, or gochujang.
• Warm Your Bowls: This will help keep the ramen hot longer. Simply fill the bowls with hot water for a few minutes before adding the noodles and broth.
• Garnish Generously: Toppings are not just for flavor; they also add visual appeal. Don’t be shy with your garnishes!
• Make it Ahead: You can prepare the steak marinade and broth ahead of time. Store them separately in the refrigerator and cook the steak and noodles just before serving.

Variations: Putting Your Own Spin on Things

Want to mix things up a bit? Here are a few variations you can try:

• Spicy Korean BBQ Steak Ramen: Add more gochujang to the marinade and broth for a fiery kick. You can also add a drizzle of chili oil to your ramen bowl.
• Vegetarian Korean BBQ Ramen: Use tofu or mushrooms instead of steak. Marinate the tofu or mushrooms in the Korean BBQ marinade and pan-fry or grill them until golden brown.
• Korean BBQ Chicken Ramen: Substitute the steak with chicken thighs. Marinate the chicken in the Korean BBQ marinade and cook it until it’s cooked through. For another chicken option, you might enjoy some Sticky Garlic Chicken Noodles.
• Korean BBQ Pork Ramen: Use pork belly or pork shoulder instead of steak. Marinate the pork in the Korean BBQ marinade and slow-cook it until it’s tender and shreddable.
• Add some eggs!: Consider trying some Garlic Butter Beef Cheeseburger Rollups, but with an egg inside!

Serving Suggestions

Korean BBQ Steak Ramen is a complete meal on its own, but if you want to serve it with a side dish, here are a few ideas:

• Kimchi Pancakes: A savory and spicy pancake made with kimchi and vegetables.
• Korean Fried Chicken: Crispy and flavorful fried chicken coated in a sweet and spicy sauce.
• Edamame: Steamed soybeans sprinkled with salt.
• Seaweed Salad: A refreshing and flavorful salad made with seaweed, sesame oil, and vinegar.

For those who love their meat and rice, you can modify this recipe to make Korean Bbq Steak Rice Bowls. For another ramen option, see Chicken Ramen Recipe. Or, if you’re looking for something quick and easy, try Garlic Butter Steak Bites or Slow Cooker Korean Beef Noodles.

Troubleshooting: Common Ramen Problems and Solutions

Even the best cooks encounter hiccups in the kitchen. Here are some common ramen problems and how to fix them:

• Broth is Too Salty: Add a little water or unsalted broth to dilute the saltiness. You can also add a squeeze of lemon juice or a splash of rice vinegar to balance the flavors.
• Broth is Too Bland: Add more soy sauce, sesame oil, or gochujang. You can also add a pinch of salt or a dash of fish sauce.
• Steak is Too Tough: Make sure you’re slicing the steak thinly against the grain. You can also marinate the steak for a longer period of time to tenderize it.
• Noodles are Overcooked: Cook the noodles according to the package instructions, and be careful not to overcook them. They should be al dente, with a slight chewiness.

Storage and Reheating

If you have leftover Korean BBQ Steak Ramen, store the noodles, broth, and steak separately in airtight containers in the refrigerator. The broth will last for up to 3 days, and the noodles and steak will last for up to 2 days.

To reheat, warm the broth in a saucepan over medium heat. Cook the noodles according to the package instructions. Reheat the steak in a skillet over medium heat, or in the microwave. Assemble the ramen bowl as described above.

Final Thoughts: Time to Slurp!

And there you have it! Your very own homemade Korean BBQ Steak Ramen. I hope you enjoyed this culinary adventure as much as I did. Remember, cooking is all about experimentation and having fun. Don’t be afraid to get creative and put your own spin on this recipe. Now, grab your chopsticks and get ready to slurp up some deliciousness!

Perfect Korean BBQ Steak Ramen

Indulge in a bowl of Korean BBQ Steak Ramen, a comforting and flavorful dish. Tender marinated steak meets perfectly cooked ramen noodles in a rich, savory broth, topped with customizable toppings for a truly satisfying experience.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Korean

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound steak ribeye, sirloin, or flank steak
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1-2 tablespoons gochujang Korean chili paste
• 1 tablespoon rice vinegar
• 1/4 teaspoon black pepper
• 8 cups chicken or beef broth
• 4 cups water
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2- inch piece of ginger, sliced
• 4 dried shiitake mushrooms
• 2 tablespoons soy sauce for broth
• 1 tablespoon sesame oil for broth
• 1 sheet of dried kelp kombu
• Ramen noodles
• Salt and pepper to taste
• Soft-boiled egg optional
• Sesame seeds optional
• Bean sprouts optional
• Enoki mushrooms optional
• Shredded carrots optional
• Nori seaweed optional
• Vegetable or canola oil for cooking steak

Equipment

• large pot
• fine mesh sieve
• mixing bowl
• Resealable bag or container
• Skillet or grill
• knife
• cutting board
• Ramen bowls
• Chopsticks

Method

 

1. Slice the steak thinly against the grain.
2. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, rice vinegar, and black pepper.
3. Place the sliced steak in a resealable bag or container and pour the marinade over it. Make sure the steak is evenly coated.
4. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
5. In a large pot, combine chicken or beef broth, water, quartered onion, chopped carrots, chopped celery stalks, smashed garlic, sliced ginger, dried shiitake mushrooms, soy sauce, sesame oil, and dried kelp (optional).
6. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours for a richer flavor.
7. Strain the broth through a fine-mesh sieve, discarding the solids.
8. Season with salt and pepper to taste.
9. Grill over medium-high heat or heat a skillet over medium-high heat. Add a little oil.
10. Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness. Let the steak rest for a few minutes before slicing it thinly against the grain.
11. Follow the package instructions for cooking your ramen noodles. Drain the noodles well.
12. Place a portion of cooked ramen noodles in a bowl.
13. Pour hot broth over the noodles, making sure to cover them completely.
14. Arrange the sliced Korean BBQ steak on top of the noodles.
15. Add your desired toppings.

Notes

For spicier ramen, add more gochujang to the marinade and broth. For a vegetarian option, use tofu or mushrooms instead of steak. Marinate the tofu or mushrooms in the Korean BBQ marinade and pan-fry or grill them until golden brown. The broth and marinade can be made ahead of time and stored separately in the refrigerator. Store leftover ramen noodles, broth, and steak separately in airtight containers in the refrigerator. Warm your bowls before assembling the ramen to keep it hot longer.