Description
A heartwarming bowl of Beef Ramen Noodle Soup with tender beef, rich broth, and flavorful noodles, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons neutral oil (Canola or vegetable oil)
- 3 lbs bone-in beef chuck
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh minced ginger
- 1/4 cup gochujang paste
- 8 cups beef broth
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce, optional
- 2 tablespoons toasted sesame oil
- 20 oz fresh ramen noodles
- Kosher salt and freshly cracked pepper to taste
- Soft boiled eggs
- Minced green onions
- Kimchi, chopped
- Sesame oil, for drizzling
Instructions
- Prep the Beef: Cut bone away from the chuck and cube the beef. Season with salt and pepper.
- Sear the Beef: Heat oil in a Dutch oven and sear beef cubes until browned. Remove and set aside.
- Sauté the Aromatics: Add onion, garlic, and ginger to the pot and cook until fragrant. Stir in gochujang.
- Add the Beef and Broth: Add broth, seared beef, and reserved bones to the pot. Simmer for about 2 hours.
- Season and Finish: Remove bones, shred beef, and add vinegar, fish sauce, and sesame oil. Adjust seasoning.
- Prepare the Noodles: Cook ramen noodles separately or in the soup.
- Serve It Up: Ladle soup into bowls, add noodles, and top with soft boiled eggs, kimchi, and green onions.
Notes
For an extra kick, customize with spicy sauces or seasonal veggies. Leftovers are perfect for reheating and taste even better the next day.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg