Toss the sliced flank steak with soy sauce and granulated sugar. Heat vegetable oil in a skillet over high heat. Sear the beef without moving for 1 minute until it develops a glistening caramelized exterior and slightly charred edges. Remove and set aside.

In the same pot, toast the gochujang and gochugaru for 30 seconds. Pour in the beef broth and scrape up the browned beef bits. Bring to a boil, reduce to a simmer, and stir in the heavy cream until the liquid becomes a vibrant, opaque fiery red-orange broth.

Boil the wavy ramen noodles in a separate pot of salted water for 1 minute less than package instructions. Drain and rinse to keep them springy.

Whisk together the Kewpie mayonnaise, rice vinegar, and garlic powder in a small bowl until it forms a rich, pale yellow creamy sauce that is easily drizzleable.

Place noodles in a deep matte black ceramic bowl. Ladle the fiery red-orange broth over them. Top with the charred beef, drizzle the pale yellow creamy sauce diagonally across, and garnish with finely chopped bright green scallions and toasted white sesame seeds.