Authentic Beef Ramen Recipes
KOREAN SPICY BEEF RAMEN
Provided by Seonkyoung Longest
Time 7m
Yield 2
Number Of Ingredients 10
Steps:
- Soak dried shiitakes in 2 3/4 cup of hot water. Meanwhile, heat a pot over low heat and add sesame oil, green onions and gochugaru. Sauté for 1 minute.
- Add the beef and increase heat to medium. Sauté for 2 to 3 minutes or until beef is 3/4 was cooked.
- Squeeze the shiitake to get most out of the broth and pour the broth to the pot and stir. Slice the mushroom real quick and add into the pot along with soy sauce and all the seasoning package from the ramen. Stir well and cover, bring it to boil.Meanwhile, chop the garlic and beat an egg.
- When the soup is boiling, add the noodles and cook for 2 minutes or until the noodles are just loosen.
- Add chopped garlic and pour the beaten egg with circular motion. Place then beansprout right on top and cover, cook 1 more minute. Serve immediately and enjoy with kimchi if you like!
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.
Provided by dakota kelly
Categories Noodle Soup
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 42.4 g, Fat 10.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.9 g, Sodium 1674.6 mg, Sugar 5.7 g
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- You can find all the Asian ingredients listed here at Asian markets, in the Asian foods section of some supermarkets, and online. Look in the refrigerated section of Asian markets for fresh noodles. Ask your butcher for chicken necks and backs.
- Two days ahead: For the dashi, combine kombu and 4 quarts cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.
- One day ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2” intervals. (This helps keep the meat intact while cooking and makes for round, compact slices.)
- Heat oil in a large heavy pot (at least 8 quarts) over medium-high heat Cook pork shoulder, turning, until brown all over, 10–12 minutes. Add chicken, spareribs, scallions, carrots, garlic, ginger, and bonito flakes. Remove kombu from dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi). Bring to a boil, reduce heat, and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2½–3 hours.
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Cuisine Asian/IndianCategory SoupServings 4Total Time 35 mins
- Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
- Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.
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- Place pork neck bones in a large mixing bowl and pour enough cold water to cover. Soak the pork in cold water for an hour.
- Bring enough water (that will cover the pork) to boil in a large pot. Carefully drop pork neck bones into the boiling water and blench the pork for 5 to 8 minutes. This way we can get rid of bone bits and dead blood in the pork neck bone. When it starts boiling again, drain and discard the water. Rinse the pork bones under running cold water one by one.
- Wash the pot quickly and place all the clean pork bones into the now-clean-pot along with ginger, garlic, leek, kombu, chicken powder and water. Bring it to boil over high heat, and hard boil for 15 minutes. During this 15 minutes, skim all dirty foams and scums coming up to the surface by using a skimmer. Do not stir the soup, just skimming.
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- Heat oil in a large deep saucepan over medium heat. Add garlic, ginger and chilli. Cook for 2 minutes or until aromatic. Add chicken stock, soy sauce, rice wine vinegar and 3 cups of water and bring to the boil.
- Add corn and broccolini to stock. Cook broccolini for 2 minutes and corn for 5 minutes or until tender. Remove corn and place on a chopping board. Transfer broccolini to a bowl.
- Meanwhile, heat a frying pan over a medium high heat. Rub oil over steak and season. Cook for 3-4 minutes each side for medium-rare. Transfer to a plate and stand for 10 minutes.
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