In a mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and a pinch of black pepper. Add ribeye or sirloin, making sure it is well-coated in the marinade. Cover and refrigerate for at least 30 minutes.

While the beef is marinating, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and sugar in a small bowl until smooth and creamy. Cover the bowl and refrigerate the creamy sauce.

In a large pot, pour in your preferred broth and bring it to a gentle simmer. Stir in gochugaru, soy sauce, rice vinegar, sesame oil, and a touch of salt. Allow the broth to simmer for about 5-7 minutes.

Once the broth is simmering, add ramen noodles to the pot and cook for approximately 3 minutes or until they reach an al dente texture.

While the noodles are cooking, heat a grill pan over high heat. Remove the marinated beef and grill for about 2-3 minutes on each side until nicely charred. Let the grilled beef rest, then slice thinly.

To serve, divide the cooked noodles and broth between bowls. Layer the sliced grilled beef on top, then drizzle the creamy sauce and garnish with green onions and sesame seeds.