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Gochujang Ramen with Bulgogi Beef

This is my go-to when I want Korean flavors but don't have time for actual bulgogi. The grated apple in the beef mixture adds that authentic sweetness you get at Korean restaurants.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Bulgogi Ground Beef

  • ~1.5 lbs lean ground beef
  • 1 Tbsp avocado oil
  • 4 cloves fresh garlic grated
  • 1 Tbsp fresh ginger grated
  • 1 1/2 Tbsp yellow onion grated
  • 3/4 small red apple grated
  • 3 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp mirin
  • 1 1/2 Tbsp brown sugar
  • 1/2 tsp black pepper finely ground

Gochujang Ramen

  • 13 oz ramen noodles
  • 3-4 Tbsp gochujang depending on heat preference
  • 1 1/2 Tbsp toasted sesame oil
  • 1/4 cup mirin
  • 3 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 3 garlic cloves grated
  • 4-5 green onions sliced thin
  • white sesame seeds toasted
  • fresh cilantro for garnish

Instructions

  • Whisk together soy sauce, brown sugar, grated apple, grated onion, mirin, garlic, ginger, sesame oil, and pepper for bulgogi sauce.
  • Heat oil in large skillet over medium-high heat and brown ground beef, breaking into small pieces.
  • Drain excess fat if more than 2 Tbsp remains.
  • Pour bulgogi sauce over beef and simmer 3-4 minutes until liquid evaporates and beef caramelizes.
  • Remove from heat and set aside.
  • Whisk together gochujang, sesame oil, soy sauce, mirin, garlic, and brown sugar.
  • Cook ramen noodles according to package instructions and drain well.
  • Toss hot noodles with gochujang sauce until evenly coated.
  • Transfer noodles to bowls and top with bulgogi beef.
  • Garnish with cilantro, green onions, and sesame seeds.