In a shallow bowl, combine the soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Whisk until fully combined and sugar dissolves. Add the steak and turn to coat. Let it marinate for at least 10 minutes, ideally 30 minutes.

In a small bowl, whisk together mayonnaise, sriracha or Korean chili sauce, sesame oil, garlic powder, and a pinch of sugar. Taste and adjust for heat or creaminess. Set aside.

Chop your green onions and prepare sesame seeds for garnish.

Heat a grill pan or skillet over medium-high heat. When hot, add the marinated steak. Sear for 3–4 minutes per side for medium-rare, adjusting for thickness. Let it rest 5 minutes before slicing.

While steak rests, bring broth to a boil. Add gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Stir well. Add ramen noodles and cook for 3–4 minutes until tender. Add more broth if desired.

Slice the rested beef thinly against the grain.

Divide ramen and broth between bowls. Top with sliced beef, drizzle with creamy sauce, and garnish with green onions and sesame seeds. Add chili oil or extra gochugaru if desired.

Serve immediately and enjoy!