Korean Style Ground Beef Ramen
Servings 4 servings
Ingredients
Ground Beef & Aromatics
- 1 lb ground beef (80/20)
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons gochujang Korean red chili paste
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
Noodles & Toppings
- 2 packs instant ramen noodles seasoning packets discarded
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned. Drain excess fat if needed.
- Add the minced garlic and ginger to the skillet. Cook for 30 seconds until fragrant, stirring constantly.
- Stir in the soy sauce, gochujang, brown sugar, and rice vinegar. Let the sauce simmer for 2 minutes, stirring to coat the beef evenly.
- Meanwhile, cook the ramen noodles according to package directions, reducing the cooking time by 1 minute. Drain the noodles.
- Add the drained noodles to the skillet with the beef and sauce. Toss everything together until the noodles are fully coated in the glossy sauce.
- Serve immediately, topped with sliced green onions and sesame seeds.
Notes
Adjust the gochujang to your heat preference — start with 2 tablespoons and add more if you like it spicier. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water.