Marinate the Beef: Slice beef into thin strips, mix with soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper. Cover and refrigerate for at least 30 minutes.

Prepare the Creamy Sauce: Whisk together mayonnaise, sriracha, sesame oil, garlic powder, and sugar until smooth. Refrigerate until ready to serve.

Cook the Broth: In a large pot, simmer six cups of water, stir in gochugaru, soy sauce, rice vinegar, sesame oil, and salt. Add ramen, cooking until al dente (4-5 minutes).

Grill the Beef: Heat grill pan over high heat, grill marinated beef for 2-3 minutes each side until caramelized. Remove and let rest before slicing.

Assemble the Bowls: Distribute ramen and broth into bowls, top with creamy sauce, grilled beef, green onions, sesame seeds, and chili oil if desired.