In a mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper to create a robust marinade. Add your choice of beef, coating it well with the mixture. Let the beef marinate for at least 30 minutes at room temperature or ideally overnight in the refrigerator for deeper flavor.

While the beef marinates, whisk together mayonnaise, sriracha, sesame oil, garlic powder, and a touch of brown sugar in a separate bowl. Achieve a smooth consistency and adjust the sriracha to taste for your desired heat level. Cover the sauce and refrigerate it until you’re ready to serve.

In a spacious pot, bring about 4 cups of broth to a gentle simmer over medium heat. Stir in gochugaru, soy sauce, rice vinegar, and a pinch of salt for a well-rounded flavor profile. Add fresh ramen noodles and cook for about 3 minutes, or until they reach an al dente texture.

Preheat a grill pan or outdoor grill over high heat. Remove the marinated beef from the bowl and sear for 2-3 minutes per side. Once cooked to your preference, transfer it to a cutting board to rest, then slice against the grain.

In serving bowls, ladle the hot ramen noodles with broth as a base. Generously drizzle the creamy sauce over the noodles. Next, artfully arrange the grilled beef slices on top. Finish with a sprinkle of sliced green onions and black sesame seeds for presentation.