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A delicious bowl of Korean BBQ Steak Ramen is shown as the featured image.

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.