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ramen noodles and crispy ground beef in a creamy gochujang broth with cilantro and green onionss
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Korean Ground Beef Broth Ramen Bowl

These Korean ground beef ramen bowls are made with crispy, caramelized ground beef, tender ramen noodles and a creamy coconut gochujang broth. The noodles cook directly in the flavorful broth for an easy, one-skillet dinner that's sweet, savory, spicy and absolutely delicious!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Keyword: bowl, easy dinner, ground beef, korean, quick and easy, ramen
Servings: 4
Author: Carrian Cheney

Equipment

Ingredients

Ground Beef

Coconut Gochujang Broth

  • 1 ½ Cloves Garlic minced
  • 2 teaspoons Fresh Ginger grated
  • 3 Tablespoons Gochujang
  • 1 ½ teaspoons Yellow Curry Powder
  • 1 ½ Cans Coconut Milk 20 oz total
  • 1 ½ Cups Chicken Broth
  • 1 ½ Tablespoons Soy Sauce
  • 1 Lime large, divided
  • ¼ Cup Fresh Cilantro finely chopped
  • 1 Package Ramen 3 oz, discard the seasoning packet

For Serving

US Customary - Metric

Instructions

Make the Crispy Beef

  • In a skillet over medium high heat, add the canola oil and then the entire piece of ground beef.
    1 Tablespoon Canola Oil, 1 Pound Ground Beef
  • Turn the heat to medium, and brown the ground beef for 2-3 minutes per side before breaking it up. We want crispy bits on both sides, so once it is browning, you can begin breaking it up. Cook until no pink remains.
  • Add the remaining beef ingredients and stir everything together. Cook for another 2-3 minutes until the liquid fully reduces and begins to thicken and caramelize on the bottom. Remove to a plate or dish tented with foil.
    2 Cloves Garlic, ¼ Cup Soy Sauce, ¼ Cup Orange Juice, 2 Tablespoons Brown Sugar, 2 Tablespoons Sweet Chili Sauce, 1 teaspoon Toasted Sesame Oil, 1 ½ teaspoons Cornstarch

Coconut Gochujang Broth

  • Do not wash the pan, we want to keep the browned bits in the skillet. If the pan is dry, add a little coconut oil or vegetable oil.
  • Reduce the heat to low and add the garlic and ginger. Cook for about 20 seconds, then stir in the Gochujang and curry powder. Cook for about 1 minute, until fragrant.
    1 ½ Cloves Garlic, 2 teaspoons Fresh Ginger, 3 Tablespoons Gochujang, 1 ½ teaspoons Yellow Curry Powder
  • Pour in the broth and coconut milk and scrape up the browned bits from the bottom of the skillet with a whisk. Whisk until smooth.
    1 ½ Cans Coconut Milk, 1 ½ Cups Chicken Broth
  • Bring the broth to a boil and cook for 1 minute.
  • Stir in the soy sauce, juice of half a lime, and chopped cilantro. Add more lime juice or soy sauce to your preference.
    1 ½ Tablespoons Soy Sauce, 1 Lime, ¼ Cup Fresh Cilantro
  • Add the ramen to the broth and reduce the heat to medium-high. Let the ramen and broth simmer until the ramen is cooked (about 3 minutes).
    1 Package Ramen

Serving

  • Use tongs to lift a serving of ramen from the pan and place into each bowl with a serving of the beef.
  • Then ladle the hot coconut Gochujang broth around the ramen and beef.
  • Place scallions on the side, fresh cilantro, and a light drizzle of sweet chili sauce. Serve with lime wedges to squeeze on top!
    Fresh Cilantro, Lime Wedges, Sweet Chili Sauce

Nutrition

Serving: 2cups | Calories: 800kcal | Carbohydrates: 39g | Protein: 28g | Fat: 62g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 2133mg | Potassium: 893mg | Fiber: 2g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 9mg