Slice the flank steak thinly against the grain and season with salt, black pepper, and half of the sesame oil. This will enhance flavor and create a seared crust.

Heat a grill pan over medium-high heat, add the vegetable oil, and cook the steak for about 2 minutes on each side until browned. Set aside to rest.

In the same pot, heat the remaining sesame oil. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Stir in gochujang, gochugaru, soy sauce, and sugar. Cook for an additional minute, then pour in the chicken stock and simmer.

Mix cornstarch with cold water to create a slurry. Whisk into the simmering broth until it thickens slightly.

Stir in heavy cream and adjust seasoning with salt and black pepper as needed.

Cook the fresh ramen noodles according to the package instructions. Drain and divide into serving bowls.

Pour the creamy broth over the noodles, top with grilled beef, and garnish with green onions, sesame seeds, and cilantro.