Description
Spicy short rib peanut ramen delivers a bold fusion of Korean and Japanese flavors in one comforting pot. Rich beef, complex spices, and silky noodles create a hearty meal that welcomes you to savor each luxurious bite.
Ingredients
Scale
Protein:
- 3–5 pounds beef short ribs (bone-in or out, fat trimmed)
Broth and Liquid Base:
- 8 cups (1.9 liters) low sodium beef or chicken broth
- 1 can full-fat coconut milk
- 1/3 cup (80 milliliters) tamari or soy sauce
Seasoning and Flavor Enhancers:
- 2–4 tablespoons chili paste (gochujang)
- 1/4 cup (60 grams) creamy peanut butter
- 6 shallots (sliced)
- 6 cloves garlic (chopped)
- 1 tablespoon fresh chopped ginger
- 2 bay leaves
- 1 cinnamon stick
Vegetables and Noodles:
- 3 cups baby spinach
- 4–6 squares dry ramen noodles
Garnish:
- kimchi
- cilantro
- green onion
- chili oil
- nori sheets
- sesame seeds
Instructions
- Season short ribs with pepper in the cooking vessel. Pour broth, coconut milk, and tamari over the meat. Incorporate chili paste, peanut butter, shallots, garlic, ginger, bay leaves, and cinnamon stick.
- Slow cook for 6-8 hours on low heat or 4-6 hours on high heat until meat becomes tender and easily pulls apart.
- Preheat broiler to high temperature. Transfer short ribs onto a baking sheet, breaking into chunks and removing bones.
- Broil meat for 3-5 minutes, watching carefully to achieve caramelized exterior without burning.
- Increase cooking temperature to high. Add spinach and noodles, allowing them to cook uncovered for 3-4 minutes.
- Gently fold short rib pieces back into the liquid mixture, ensuring even distribution.
- Ladle the rich, aromatic broth with tender short ribs, wilted spinach, and soft noodles into serving bowls.
- Garnish generously with kimchi, fresh cilantro, sliced green onions, drizzle of chili oil, and sprinkle of sesame seeds.
- Serve immediately while the dish remains piping hot and flavors are at their peak.
Notes
- Swap meat for plant-based protein like tofu or tempeh to create a vegetarian version that maintains rich, complex flavors.
- Reduce chili paste for milder taste or increase for extra heat, allowing customization based on individual spice tolerance.
- Use gluten-free tamari and rice noodles to transform this recipe into a celiac-friendly meal without compromising deliciousness.
- Prep ingredients ahead of time and store in refrigerator to streamline cooking process and make weeknight dinner preparation easier.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 6
- Calories: 680 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 120 mg