Braised beef Ramen

When the weather gets cold outside a warm bowl of ramen is hard to beat. The beef is slow cooked and braised 4-5 hours. With a rich beef broth, lots of garlic, ginger, soy sauce, a little sesame oil and gochujang. Then topped with a soft egg, cilantro, chili oil, and scallions. YUMMmm!

Ingredients

Braised Beef

• 2 lb chuck roast
• 2 tbsp neutral oil
• salt and black pepper
• 1 cup soy sauce
• 1 tbsp. gochujang sauce
• 3-4 garlic cloves, peeled
• 1 inch ginger, peeled
• 1 tbsp. sesame oil
• 2 cups beef stock

Broth

• 1/2 cup soy sauce
• 1 tbsp. gochujang sauce
• 2 tbsp rice vinegar
• 2 tbsp. brown sugar
• 2-3 garlic cloves, peeled
• 1/2 inch ginger, peeled
• 1 tbsp. sesame oil
• 4 cups beef stock

Ramen soup

• 5 packages ramen
• 1 cup sliced mushrooms
• 2 cups spinach
• 4 soft eggs
• cilantro
• scallions
• chili oil
• black sesame oil

Directions

Preheat the oven to 275 degrees.

Pat the chuck roast dry with paper towel, season really good with salt and black pepper. Heat a large pot or dutch oven over medium high heat with a little oil. Sear the chuck roast about 3-4 minutes on each side just until golden.

Add in the rest of the braising ingredients, soy sauce, gochujang sauce, garlic, ginger, beef stock and sesame oil. Cover and place in the oven for about 4-5 hours. Or until the beef is fork tender and pulls apart.

Broth– for the broth in a medium sauce pan combine the soy sauce, gochujang, rice vinegar, garlic, ginger, sesame oil, brown sugar and beef stock. Bring up to a low boil and let it simmer for about 15 minutes.

In a small saute pan with a little bit of oil, cook the mushrooms just until tender.

Cook the ramen in boiling water for 3 minutes.

When you’re ready to assemble the soup, add a handful of spinach into the bottom of each bowl, add in the ramen, pulled beef, mushrooms, and then top with the beef broth. Finish with all your favorite toppings, cilantro, scallions, soft egg, chili oil, and black sesame seeds.

Hope you enjoy!