Low Sodium Spicy Beef Ramyeon

Elevate your noodle game with this Low Sodium Spicy Beef Ramyeon, a comforting yet fiery Korean-inspired dish that’s packed with bold flavors but gentle on the salt. This healthier take on traditional ramyeon combines lean ground beef, vibrant gochugaru, and gochujang for smoky, spicy depth, while fresh garlic, ginger, and toasted sesame oil infuse aromatic warmth. A rich low-sodium beef broth forms the base, complemented by crisp, tender baby bok choy, julienned carrots, and a burst of freshness from scallions and cilantro. Using low-sodium soy sauce and ramyeon noodles keeps the dish light without sacrificing the signature heat and umami. Ready in just 40 minutes, this savory noodle soup is perfect for cozy weeknight dinners or casual gatherings. Garnish with crushed red pepper flakes for an extra kick and enjoy this flavorful, health-conscious twist on spicy beef ramyeon!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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)

Directions

Step 1

Heat a medium-sized pot over medium heat and add the sesame oil.

Step 2

Add the minced garlic and grated ginger to the pot and sauté until aromatic, about 1 minute.

Step 3

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.

Step 4

Stir in the gochugaru and gochujang, cooking for another 1-2 minutes to release their flavors.

Step 5

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.

Step 6

While the broth simmers, prepare the noodles according to package instructions. Drain and set aside.

Step 7

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.

Step 8

Divide the cooked noodles evenly between two serving bowls.

Step 9

Pour the hot broth and vegetables over the noodles.

Step 10

Top each bowl with sliced scallions, fresh cilantro, and an optional sprinkle of crushed red pepper flakes for extra spice.

Step 11

Serve immediately and enjoy your low-sodium spicy beef ramyeon!

Nutrition Facts

Serving size	(1830.9g)

Amount per serving	% Daily Value*
Calories	1003.6

Total Fat 28.9g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 140.5mg	0%
Sodium 1723.8mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 13.5g	0%
Total Sugars 17.6g
Protein 78.0g	0%

Vitamin D 0IU	0%
Calcium 362.9mg	0%
Iron 13.6mg	0%
Potassium 1619.8mg	0%

*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.

Source of Calories

Fat: 24.7%

Protein: 29.6%

Carbs: 45.7%