One-Pot Korean Beef and Ramen Soup

Craving something cozy, savory, and packed with flavor? This One-Pot Korean Beef and Ramen Soup is the ultimate comfort food! It brings together the bold, slightly sweet, and garlicky flavors of Korean bulgogi with the comforting chew of ramen noodles, all swimming in a rich, umami-packed broth. Every spoonful is a perfect balance of spice, depth, and warmth that will make you want to slurp until the last drop.

The beauty of this dish is its simplicity. Everything comes together in just one pot, making cleanup a breeze. The beef is marinated in a quick bulgogi-style seasoning, enhancing the dish with deep flavors while keeping the cooking process fast and easy. Meanwhile, the broth gets a fiery kick from gochujang, a touch of acidity from rice vinegar, and an extra layer of complexity from fish sauce.

Whether you’re looking for a quick weeknight dinner, a satisfying lunch, or a comforting meal to warm you up on a chilly day, this ramen soup delivers. With only 30 minutes from start to finish, it’s a fantastic option for busy schedules while still feeling like an indulgent treat. Plus, it’s easily customizable—adjust the spice level, swap proteins, or load up on extra veggies for a meal tailored just for you!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

For the Beef & Marinade:

• 1/2 lb ground beef (or thinly sliced ribeye)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp black pepper

For the Broth & Noodles:

• 1 tbsp neutral oil (like avocado or vegetable oil)
• 4 cups beef broth
• 2 cups water
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp fish sauce (optional, but adds umami!)
• 2 packs instant ramen noodles (discard seasoning packets)

Toppings & Garnishes:

• 1/2 cup kimchi, chopped
• 2 green onions, sliced
• 1/2 cup mushrooms, sliced (shiitake or cremini work great!)
• 1 soft-boiled egg, halved
• 1 tsp sesame seeds
• Sliced red chili or sriracha for heat (optional)

How to Make It

1. Marinate the Beef: In a bowl, combine the ground beef (or sliced ribeye) with soy sauce, brown sugar, sesame oil, minced garlic, ground ginger, and black pepper. Mix well to ensure the flavors penetrate the meat. Let it sit for at least 10 minutes while you prepare the remaining ingredients. This step enhances the depth of flavor in the beef, making every bite rich and savory.

2. Sear the Beef: Heat a large pot or Dutch oven over medium-high heat. Add the neutral oil and swirl it around to coat the bottom. Once the oil is hot, add the marinated beef. If using ground beef, break it up with a spoon and cook until browned and slightly crispy, about 5-7 minutes. If using thinly sliced ribeye, sear it briefly on each side until just cooked through, about 2-3 minutes. Remove excess grease if needed, but leave a little for extra flavor.

3. Build the Broth: Pour in the beef broth and water, stirring to scrape up any browned bits from the bottom of the pot. Add gochujang, soy sauce, rice vinegar, and fish sauce (if using). Stir well to dissolve the seasonings into the liquid. Bring the mixture to a gentle simmer over medium heat and let it cook for 5-7 minutes, allowing the flavors to meld.

4. Add the Vegetables: Stir in the mushrooms and chopped kimchi. These ingredients will add both texture and a slight tangy depth to the broth. Let them simmer for another 3-4 minutes, softening and releasing their flavors into the soup.

5. Cook the Noodles: Add the ramen noodles directly into the pot and let them cook according to package instructions, usually about 2-3 minutes. Stir occasionally to prevent them from sticking together and ensure they soak up all that delicious broth. If you prefer a slightly firmer texture, remove them a few seconds early, as they will continue to soften in the hot liquid.

6. Assemble & Serve: Once the noodles are perfectly cooked, ladle the soup into bowls. Top each serving with sliced green onions, a soft-boiled egg, sesame seeds, and extra chili or sriracha if you like it extra spicy. Serve immediately and enjoy while hot!

Tips & Tricks

• Use thinly sliced ribeye for a more traditional bulgogi flavor.
• Want it extra spicy? Add a teaspoon of gochugaru (Korean chili flakes) or drizzle with chili oil.
• Short on time? Skip marinating the beef and just cook it with the seasonings directly in the pot.
• Make it vegetarian by swapping the beef for tofu and using veggie broth.
• For meal prep, store leftovers in an airtight container, but keep the noodles separate so they don’t soak up all the broth!

Why You’ll Love This Recipe

✔ One-Pot Wonder – Easy cleanup!
✔ Bold, Savory, & Slightly Spicy – A flavor bomb in every bite.
✔ Customizable – Adjust the spice level, swap proteins, or make it vegetarian.
✔ Quick & Easy – Perfect for weeknights!

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