In a mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and ground black pepper. Add the ribeye or sirloin steak, ensuring it is well coated. Cover and refrigerate for at least 30 minutes.

Preheat your grill or skillet over medium-high heat. Grill the marinated steak for 3–4 minutes on each side until medium-rare. Let it rest for 5-10 minutes before slicing thinly against the grain.

In a saucepan, combine chicken or beef broth, gochugaru, soy sauce, rice vinegar, and sesame oil. Simmer for about 5 minutes, stirring occasionally. Season with salt as needed.

In a bowl, whisk together mayonnaise until smooth. Adjust the consistency by adding a bit of water if necessary.

Bring a pot of water to a boil and add instant ramen. Cook for 2–3 minutes until tender. Drain and keep warm.

In deep bowls, ladle hot broth, add ramen noodles, top with grilled steak slices, and finish with a drizzle of creamy sauce. Garnish with green onions or sesame seeds.