1. Start by slicing your beef into medium strips or leave whole if using a thinner cut like ribeye. In a mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Add the beef and coat thoroughly. Let it marinate for at least 30 minutes—overnight is even better if you want deeper flavor.

2. In a small bowl, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar. Mix until smooth and creamy. Store in the fridge until ready to serve—cold sauce on hot ramen is chef’s kiss perfection.

3. In a large pot, bring the broth to a simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and a little salt to taste. Drop in the ramen noodles and cook just until al dente (usually 3 minutes or less). Don’t overdo it—the noodles will soften slightly in the hot broth after plating.

4. Heat a grill pan or cast iron skillet over high heat. Once hot, sear the marinated beef for about 2–3 minutes per side or until caramelized and slightly charred. Let it rest for a few minutes, then slice against the grain into strips if needed.

5. Divide the cooked ramen and broth into serving bowls. Add a generous spoonful of creamy sauce over the noodles. Arrange the grilled beef neatly on top. Finish with chopped green onions, a sprinkle of black sesame seeds, and an optional hit of chili oil or extra gochugaru if you’re chasing the heat.