Name: 15-min. Easy Bulgogi Beef Ramen
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 440 grams instant ramen noodles (or fresh/frozen ramen noodles); 1 lb hot pot shabu shabu style beef (I used the frozen kind); 1 lb bok choy (washed with ends cut off); 1 stalk green onion (finely sliced); ½ yellow onion (sliced); 1 ½ cups Bulgogi sauce; ½ tbsp vegetable oil; sesame seeds (optional garnish)

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Bulgogi Beef Ramen. Sweet, savoury tender beef stir fried with chewy ramen and bok choy in a bulgogi sauce. This super simple recipe only calls for 7 ingredients unlike most noodle dishes that call for 10+ more ingredients. That’s because we are using a little cheat – store bought bulgogi marinade with pear puree! Ready in 15 mins.

I love this super simple delicious bulgogi ramen because it doesn’t take much time or effort to make and comes together in less than 15 minutes! It’s totally indulgent and perfect for those weeknights when you just want some yummy ramen.

The taste of the tender shabu shabu style beef with the sweetness from the bulgogi sauce over those bouncy ramen noodles is so good! You can use any leafy greens you’d like but I am a huge bok choy lover, so I thought I’d add some in to balance out the textures!

At first, I really wanted to share a Korean Ramen recipe where the bulgogi sauce was made from scratch and I realized after some recipe testing, it would be too lengthy for anyone to make. To make the sauce, you must blend an Asian pear along with preparing the rest of the ingredients. I truly wanted to keep this recipe easy, approachable, and simple so that people would make it.

Easy to make!

My Bulgogi Beef Ramen is very easy to make! You’re basically cutting off the ends of the bok choy then giving it a good rinse under water. Next chop up green onion and yellow onion.

Then in a large wok filled with water set over high heat bring it to boil, add your ramen noodles (I’m using instant but feel free to use the fresh or frozen ramen). Blanch this ONLY until the noodles have become loose, do not boil them or they will be overcooked and soggy in your stir fry. Strain the noodles and rinse them under cold water.

Then set the wok over medium high heat and add oil. Fry your yellow and green onions until they are soft. Next toss in the shabu shabu beef and cook until 50% cooked. Then toss in bok choy and cook until veggies have wilted.

Finally throw in the strained ramen and the store bought bulgogi sauce. Mix everything together, for only 1-2 minutes. Serve & enjoy! Optional: feel free to sprinkle some sesame seeds over top.

Tips

Below are tips on making the best bulgogi beef noodles:

Use shabu shabu or hot pot style beef for ultra tender delicious beef. If you use another cut, try to source a fattier cut of beef, and thinly cut it.
Only blanch your ramen noodles JUST until loosened. No more. In fact, begin loosening the noodles as soon as you place them into the hot boiling water.
Rinse the cooked noodles under cold water to stop the cooking process and to make them chewier.

FAQ

Below are frequently asked questions about this bulgogi beef noodle recipe:

What kind of ramen do you use?

I used instant Korean ramen by Samyang that comes without the instant seasoning. Feel free to use any instant noodles you have around the house or opt for fresh or frozen ramen.

Where can I find Bulgogi marinade?

Any Korean or certain Asian grocers will carry them in the sauce or marinade aisle. I used the beef bulgogi marinade for Korean BBQ. If you can’t find that specific version, use the pork version for my bulgogi beef noodle bowl.

Can I use any veggies?

I would recommend leafy greens like bok choy, yu choy, gai lan or napa cabbage for this beef bulgogi ramen recipe.

Other recipes you may like!

If you enjoyed this beef bulgogi ramen, then you may enjoy these other recipes:

GARLIC CHILI OIL RAMEN
KEWPIE MAYO RAMEN HACK
SUNDUBU RAMEN
KIMCHI CHEESE RAMEN STIR-FRY
SOY CHICKEN RAMEN BOWL
QUICK SPICY RAMEN STIR-FRY
RABBOKI KOREAN SWEET SPICY RAMEN
STIR FRIED RAMEN FOR ONE RECIPE

Watch how I made it!

For this recipe

You will need the following Korean beef ramen ingredients:

440 grams instant ramen, or fresh/frozen ramen noodles
1 lb shabu shabu hot pot style beef (I use the frozen kind)
1 lb bok choy, washed with ends cut off
1 stalk green onion, finely sliced
½ yellow onion, sliced
1 ½ cups store bought bulgogi beef marinade sauce
½ tbsp oil
Optional: sesame seeds for garnish

How to make Bulgogi Beef Ramen

In a large wok filled three-quarters of the way with water, bring to boil. Once it comes to boil, add ramen noodles, and begin loosening with tongs. Once they are loosened, quickly strain and rinse under cold water. Set aside.
Back into your dry wok set over medium high heat, add oil. Then add yellow onion and cook until softened and slightly browned on edges. Next add green onions.
Quickly add in shabu shabu beef and stir fry until beef is 50% cooked.
Toss in bok choy and stir fry with beef. Cook until juices in the wok have evaporated, about 3-4 minutes.
Add in strained ramen and bulgogi sauce. Mix everything together. Once everything is mixed, remove off heat to serve. Optional: sprinkle sesame seeds if desired.

Give it a try!

Well, I hope you give my Bulgogi Beef Ramen a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my bulgogi ramen noodles, please share it with your family and friends or on social media!

Take a picture if you've made my bulgogi ramen recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my Korean beef instant ramen, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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15-min. Easy Bulgogi Beef Ramen

christieathome

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course dinner, lunch

Cuisine Japanese, korean

Servings

Calories per serving 989 kcal

Ingredients

440 grams instant ramen noodles or fresh/frozen ramen noodles
1 lb hot pot shabu shabu style beef I used the frozen kind
1 lb bok choy washed with ends cut off
1 stalk green onion finely sliced
½ yellow onion sliced
1 ½ cups Bulgogi sauce
½ tbsp vegetable oil
sesame seeds optional garnish

Instructions

In a large wok filled three-quarters of the way with water, bring to boil. Once it comes to boil, add ramen noodles, and begin loosening with tongs. Do not boil your noodles or they will be overcooked and soggy. Once they are loosened, quickly strain and rinse under cold water. Set aside.
Back into your dry wok set over medium high heat, add oil. Then add yellow onion and cook until softened and slightly browned on edges. Next add green onions.
Quickly add in shabu shabu beef and stir fry until beef is 50% cooked.
Toss in bok choy and stir fry with beef. Cook until juices in the wok have evaporated, about 3-4 minutes.
Add in strained ramen and bulgogi sauce. Mix everything together. Once everything is mixed, remove off heat to serve. Optional: sprinkle sesame seeds if desired.

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Suggested Equipment & Products

Wok

Cutting Board

Santoku Knife

Steel Colander

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