In a mixing bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and black pepper to create a flavorful marinade. Coat ribeye or sirloin steak thoroughly and let it marinate in the refrigerator for at least 30 minutes.

In a separate bowl, combine mayonnaise, sriracha, sesame oil, garlic powder, and a pinch of sugar. Stir until the mixture is smooth and creamy, then cover and refrigerate.

On the stovetop, heat a pot over medium heat and add chicken or beef broth. Allow it to come to a gentle simmer, then stir in the gochugaru, soy sauce, rice vinegar, and a pinch of salt.

Once the broth is simmering, add the ramen noodles directly into the pot. Cook the noodles for about 3 minutes, stirring gently until they become al dente.

While the noodles are cooking, heat a skillet or grill pan over high heat. Sear the marinated beef for 2-3 minutes on each side until it's nicely caramelized. Remove from heat, let rest, then slice against the grain.

In serving bowls, place a portion of cooked ramen noodles, ladle the broth over the noodles, drizzle with creamy sauce, layer sliced grilled beef, and garnish with green onions and sesame seeds.