This ramen recipe wasn’t planned—it happened out of pure weekday necessity. I had some ground beef thawed, four packs of instant ramen sitting in the pantry, and not enough energy for a complicated dinner. My usual go-to would’ve been Korean beef bowls over rice, but that evening I thought—what if I cooked the ramen noodles right into the beef and sauce?
Fifteen minutes later, I had a skillet full of saucy, savory beef ramen that disappeared almost as fast as it hit the table. The kids called it “the best ramen ever,” and now it’s firmly in our weekly rotation.
Why We Keep Coming Back to This Ramen
There’s something comforting and nostalgic about ramen noodles—but let’s be honest, the flavor packets alone don’t always cut it. This version turns basic ramen into a full-on meal. It’s saucy, sweet-salty, a little spicy, and packed with garlic, ginger, and sesame flavor.
- It’s fast. This whole thing comes together in about 25 minutes, start to finish.
- Budget-friendly. Ground beef + instant noodles = dinner without breaking the bank.
- Crowd-pleaser. My family never complains when this is on the menu (which is rare, to be honest).
- Pantry-friendly. Most of the ingredients are probably already in your kitchen.
What You’ll Need
Here’s what goes into this weeknight winner, along with some real-life kitchen notes:
Main Ingredients
- Ground beef (1 lb): I use lean beef (85/15 or 90/10) to avoid too much fat in the sauce.
- Garlic (5 cloves): Freshly crushed. I don’t hold back—this dish is garlic-heavy in the best way.
- Ginger (1 tbsp): Freshly grated. Adds warmth and depth to the sauce.
- Sesame oil (1 tbsp): Toasted sesame oil gives that signature Korean-style richness.
- Soy sauce (½ cup): Reduced-sodium works best since we’re also using ramen seasoning packets.
- Brown sugar (⅓ cup): Balances the saltiness with a hint of sweetness.
- Crushed red pepper (¼ tsp): Add more or less depending on your spice tolerance.
- Instant ramen noodles (4 packs): I use beef-flavored ramen but only 3 of the seasoning packets go in.
- Water (2½ cups): This helps cook the noodles right in the pan.
- Green onions (6, chopped): For a fresh bite and pop of color.
- Toasted sesame seeds (1 tbsp): Optional but great for crunch and finish.
Tip: You can save the extra seasoning packet for something else—or toss it if you’re not a fan of salt bombs.
How I Make It (And You Can Too)
This recipe is designed for busy evenings. One pan, minimal cleanup, big flavor.
Brown the beef. Heat a large skillet or wok over medium-high. Add the ground beef and cook, breaking it up into small pieces, until no longer pink. Drain off the extra fat.
Add flavor. Stir in the garlic, ginger, and sesame oil. Cook for another 2 minutes until everything smells incredible.
Build the sauce. Add the water, soy sauce, brown sugar, red pepper, and 3 seasoning packets. Stir to combine and bring it to a boil.
Add the noodles. Drop in the dry ramen bricks (no need to break them unless you want smaller bites). Let them simmer in the sauce, turning occasionally, until soft and glossy, about 5–6 minutes.
Finish and serve. Once the sauce is mostly absorbed and the noodles are coated and tender, remove from heat. Top with green onions and sesame seeds and serve immediately.
Pro Tip: If you want a little extra sauce, add an extra ¼ cup of water before adding the noodles. I sometimes sneak in a splash of rice vinegar or a drizzle of sriracha if I want to mix things up.
How to Switch It Up
This base recipe is super flexible. Here are some easy variations I’ve tried (and loved):
- Add veggies: Stir in shredded cabbage, carrots, or baby spinach at the end for extra nutrition.
- Use ground chicken or turkey if you’re watching red meat.
- Top with a jammy boiled egg for a ramen-shop-style upgrade.
- Make it spicy: Add gochujang or a dollop of chili crisp for heat.
- Toss in kimchi before serving—it adds crunch, funk, and extra depth.
Leftovers and Storage
This one’s best eaten fresh, but it holds up well for a next-day lunch.
- Store: In an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a pan or microwave with a splash of water to loosen the sauce. The noodles may soften more, but the flavor stays great.
- Freeze? I don’t recommend it. The noodles get mushy when thawed.
Quick fix: If the noodles have soaked up too much sauce overnight, just add a splash of soy sauce and a drizzle of sesame oil while reheating.
Korean-Style Ground Beef Ramen
This isn’t your average instant ramen. We’re taking humble noodles and turning them into a bold, flavor-packed Korean-style beef dinner that comes together in 30 minutes flat. It’s rich, savory, a little sweet, with just the right kick from red pepper flakes—and yes, it’s kid-approved too.
Ingredients
- 1 pound lean ground beef
- 5 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2½ cups water
- ½ cup low-sodium soy sauce
- ⅓ cup packed light brown sugar
- ¼ teaspoon crushed red pepper flakes
- 4 packs beef-flavored ramen noodles (seasoning packets divided, use only 3)
- 6 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Start by warming a large skillet or wok over medium-high heat. Add the ground beef and break it into small bits as it cooks. Once browned and no longer pink—about 5 to 7 minutes—drain off any extra fat to keep things from getting greasy.
- Toss in the garlic, grated ginger, and sesame oil. Stir it all around for about 2 minutes, just until it smells amazing and everything is lightly sizzling.
- Next, pour in the water, soy sauce, and brown sugar. Sprinkle in the red pepper flakes and stir in three of the seasoning packets from your ramen packs (you can toss the fourth or save it for later). Let the mixture come to a gentle boil.
- Break the ramen noodles into the pan and simmer everything together. Stir occasionally, letting the noodles soak up that flavorful sauce. After about 5 to 6 minutes, the noodles should be tender and glossy with all those savory juices.
- Spoon into bowls and finish with a generous handful of chopped green onions and a sprinkle of toasted sesame seeds.
Notes
- Skip the spice? Leave out the red pepper flakes for a more kid-friendly version.
- More veggies? Add a handful of baby spinach, shredded carrots, or frozen peas in the last couple of minutes.
- Don’t waste the extra seasoning packet! Stir it into eggs or soup another day.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 825Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 101mgSodium 2894mgCarbohydrates 82gFiber 5gSugar 16gProtein 48g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Korean-style ground beef ramen is one of those happy accidents that just sticks. It’s quick, comforting, and full of flavor—and I’ve lost count of how many times we’ve made it. Whether it’s a weeknight dinner or a lazy Sunday lunch, this dish always hits the spot.
Let me know if you give it a try—I’d love to hear how it turns out in your kitchen. And if you add your own twist, tell me about it. I’m always looking for more ways to remix a good bowl of noodles.
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