Description
Hearty beef ramen noodle soup delivers a symphony of umami flavors that dance across your palate. Rich broth, tender meat, and silky noodles create a comforting bowl you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 3 lbs (1.36 kg) bone-in beef chuck
- 2 soft boiled eggs
Soup Base and Seasonings:
- 8 cups (1.9 liters) beef broth
- 1/4 cup (60 ml) gochujang paste
- 2 tablespoons (30 ml) fresh minced ginger
- 4 garlic cloves (minced)
- 1 tablespoon (15 ml) rice wine vinegar
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) kosher salt
- 1 teaspoon freshly cracked pepper
Vegetables and Cooking Ingredients:
- 1 yellow onion (diced)
- 20 oz (567 g) fresh ramen noodles
- 2 tablespoons (30 ml) neutral oil
- 2 tablespoons (30 ml) toasted sesame oil
- 1 tablespoon (15 ml) sesame oil (for drizzling)
- 1/2 cup (120 ml) minced green onions
- 1/2 cup (120 ml) kimchi (chopped)
Instructions
- Prepare the beef by separating the bone from chuck roast and slice into 2-inch cubes. Season generously with salt and black pepper.
- Heat cooking oil in a Dutch oven at medium-high temperature. Brown beef pieces in batches, ensuring each side develops a rich caramelized crust. Transfer seared meat to a separate plate.
- In the same pot, sauté diced onions, minced garlic, and grated ginger for 3-4 minutes until aromatic and golden. Incorporate gochujang paste, stirring continuously for an additional 2-3 minutes.
- Pour beef broth into the pot, mixing thoroughly. Gently reintroduce seared beef and reserved bones. Reduce heat to medium-low, cover, and allow the soup to simmer for approximately 2 hours until meat becomes fork-tender.
- Discard beef bones after cooking. Carefully shred the meat using two forks. Enhance the broth’s flavor by adding rice wine vinegar, fish sauce, and sesame oil. Adjust seasoning with salt and pepper.
- Cook ramen noodles directly in the soup or separately. Transfer noodles and broth into serving bowls. Garnish with chopped kimchi, halved soft-boiled eggs, and thinly sliced green onions.
Notes
- Select chuck roast or short ribs for maximum tenderness and rich flavor, ensuring meat becomes melt-in-your-mouth soft during slow cooking.
- Searing beef creates deep caramelization, developing complex umami notes that elevate the entire soup’s depth and richness.
- Allow sufficient simmering time to break down tough meat fibers, creating incredibly tender beef that easily shreds with a fork.
- Customize heat levels by adjusting gochujang paste quantity, letting personal spice preferences guide your cooking experience.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 660 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 110 mg