Low Sodium Spicy Beef Ramyeon
Savor the bold, fiery flavors of Korean cuisine with this healthier twist on a classic—Low Sodium Spicy Beef Ramyeon. This recipe combines lean ground beef, low-sodium beef broth, and low-sodium soy sauce with the traditional heat of gochugaru (Korean red chili flakes) and gochujang (Korean chili paste) for a vibrant, heartwarming bowl that’s kinder to your sodium intake. Fresh aromatics like garlic, ginger, and toasted sesame oil elevate the broth, while nutrient-packed vegetables such as baby bok choy, carrots, and bean sprouts add texture and freshness. Served over tender low-sodium ramyeon noodles or rice noodles, and garnished with scallions, cilantro, and optional crushed red pepper flakes, this satisfying meal is ready in just 40 minutes. Perfect for spice lovers seeking a lighter, balanced take on traditional ramyeon!
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Recipe Information
Ingredients
- 4 cups low-sodium beef broth
- 8 ounces lean ground beef
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons gochugaru (Korean red chili flakes)
- 1.5 tablespoons gochujang (Korean chili paste, low-sodium if available)
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 2 servings low-sodium ramyeon noodles or rice noodles
- 2 pieces baby bok choy, halved
- 2 stalks scallions, thinly sliced
- 1 medium carrot, julienned
- 1 cup bean sprouts
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 teaspoon crushed red pepper flakes (optional, for extra spice)
Instructions
Heat a medium-sized pot over medium heat and add the sesame oil.
Add the minced garlic and grated ginger to the pot and sauté until aromatic, about 1 minute.
Increase the heat slightly and add the lean ground beef. Cook until browned and crumbled, breaking it apart with a spatula, about 5-7 minutes.
Stir in the gochugaru and gochujang, cooking for another 1-2 minutes to release their flavors.
Add the low-sodium beef broth and low-sodium soy sauce to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
While the broth simmers, prepare the noodles according to package instructions. Drain and set aside.
Add the baby bok choy, julienned carrot, and bean sprouts to the simmering broth. Cook for 3-5 minutes until the vegetables are tender but still slightly crisp.
Divide the cooked noodles evenly between two serving bowls.
Pour the hot broth and vegetables over the noodles.
Top each bowl with sliced scallions, fresh cilantro, and an optional sprinkle of crushed red pepper flakes for extra spice.
Serve immediately and enjoy your low-sodium spicy beef ramyeon!
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 17.6 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
