Slice ribeye or sirloin beef into thin strips and combine them in a bowl with soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and a pinch of black pepper. Cover and marinate for at least 30 minutes.

In a separate bowl, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and a sprinkle of sugar. Chill this creamy sauce.

In a large pot, pour in your favorite broth and bring it to a simmer over medium heat. Add gochugaru, soy sauce, rice vinegar, sesame oil, and sprinkle of salt. Simmer for about 5-10 minutes.

Add in the ramen noodles to the simmering broth and cook according to package instructions, usually about 3 minutes.

Heat a grill pan over medium-high heat, add the marinated beef strips, and sear for about 2-3 minutes per side until caramelized.

To serve, divide the cooked noodles and hot broth into bowls. Drizzle the creamy sauce over the top, add the grilled beef slices, and garnish.