In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon plus 1 teaspoon of sesame oil, 1 teaspoon of brown sugar, 2 minced garlic cloves, and ½ teaspoon of ground black pepper. Add your ribeye or sirloin steak, coating it well in the mixture. Allow to marinate for 30 minutes.

Preheat your grill or a heavy skillet over medium-high heat. Remove the marinated steak from the bowl and place it on the hot grill. Cook for 3-4 minutes on each side until medium-rare. Let rest for 5 minutes before slicing thinly against the grain.

Bring a pot of water to a boil, add 2 packs of instant ramen noodles, and cook for 2-3 minutes. Drain the noodles and set aside.

In a medium pot, combine 2 cups of broth, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, and the remaining teaspoon of sesame oil. Simmer for about 2 minutes and adjust seasoning as needed.

In a mixing bowl, whisk together 3 tablespoons of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of sesame oil, ½ teaspoon of garlic powder, and a pinch of sugar. Set aside for assembly.

Divide the cooked ramen noodles into serving bowls. Ladle the hot broth over the noodles, top with sliced beef, drizzle with the creamy sauce, and garnish with green onions and sesame seeds.