Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup

Name: Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 907 grams beef short ribs or oxtails; 227 grams cabbage kimchi, with its juices; 2 Tbsps canola oil; 4 to 6 soft boiled eggs; 8 cloves garlic, divided; 3 inches ginger, cut into three slices; 2 Tbsps gochujang (see note above), plus more to taste; 6 inches kombu (sea kelp, see note above); 4 servings Kosher salt and freshly ground black pepper; 1 liters homemade or store-bought low sodium chicken stock; 4 servings ramen-style noodles; 1 medium onion, split in half; 12 scallions, divided; 227 grams hon-shimeji or sliced shiitake mushrooms; 1 Tbsp soy sauce

You can never have too many main course recipes, so give Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup a try. This recipe serves 4. One serving contains 1113 calories, 48g of protein, and 75g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Korean cuisine. A mixture of kosher salt and pepper, cabbage kimchi, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Cover kombu with 1 quart cold water. Bring to a boil over medium-high heat. Immediately reduce heat to low and add niboshi or katsuobushi.

Ingredients you will need

Bonito Flakes

Kombu

Water

Let steep for 15 minutes, then drain broth and discard solids. Set aside. While broth simmers, roughly chop 8 scallions and set aside. Finely slice remaining 4 scallions and refrigerate in a sealed container until ready to use.

Ingredients you will need

Green Onions

Broth

Heat 1 tablespoon oil in a heavy Dutch oven or stock pot over high heat until lightly smoking.

Ingredients you will need

Stock

Cooking Oil

Equipment you will use

Dutch Oven

Add as many short ribs as fit in a single layer and cook, turning occasionally, until browned on all sides, about 10 minutes total.

Ingredients you will need

Beef Short Ribs

Transfer to a large bowl and repeat until short ribs are all browned.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Bowl

Add onion (cut side down) and ginger to pot and cook until well browned, about 5 minutes.

Ingredients you will need

Ginger

Onion

Equipment you will use

Pot

Add 6 cloves garlic and roughly chopped scallions and cook, stirring, until lightly browned, about 3 minutes. Return short ribs to pot along with gochujang and doubanjiang. Stir to coat vegetables and beef in spice mixture, then add strained kombu broth and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, reduce to a bare simmer, cover with the lid slightly cracked, and cook until beef easily separates from the bones, about 4 hours. For best results, allow to cool and transfer to refrigerator overnight.

Ingredients you will need

Broth

Whole Garlic Cloves

Beef Short Ribs

Vegetable

Gochujang

Green Onions

Kombu

Beef

Equipment you will use

Pot

When ready to proceed, strain soup through a fine mesh strainer (if refrigerated overnight, you'll have to reheat it slightly until it liquefies).

Ingredients you will need

Soup

Equipment you will use

Sieve

Transfer liquid to a medium pot and skim off any excess fat. Pick out short ribs and transfer to a bowl. Discard remaining solids. When cool enough to handle, pick meat off of short rib bones and transfer to a cutting board. Discard bones. Roughly chop meat and set aside.

Ingredients you will need

Beef Short Ribs

Meat

Equipment you will use

Cutting Board

Bowl

Pot

Add kochukaru to broth.

Ingredients you will need

Broth

Place a fine mesh strainer over the pot and strain kimchi juice into the broth. Finely mince garlic with a garlic press or a microplane and stir into broth.

Ingredients you will need

Garlic

Kimchi

Broth

Juice

Ground Meat

Equipment you will use

Sieve

Garlic Press

Microplane

Pot

Add soy sauce. Season broth to taste with salt, pepper, and extra kochukaru and gochujang if a spicier flavor is desired. Bring to a simmer and keep warm.

Ingredients you will need

Gochujang

Soy Sauce

Pepper

Broth

Salt

Heat remaining tablespoon oil in a medium skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and cook until lightly browned, about 4 minutes.

Ingredients you will need

Mushrooms

Add chopped short rib and cook, tossing occasionally, until crisped in spots and well browned, about 5 minutes longer.

Remove from heat and set aside.

Cook ramen noodles according to package instructions. Divide into individual pre-heated serving bowls. Top with broth, followed by crisped beef and mushrooms, sliced scallions, kimchi, and a soft boiled egg split in half.

Ingredients you will need

Ramen Noodles

Mushrooms

Green Onions

Kimchi

Broth

Beef

Egg

Equipment you will use

Bowl

Serve immediately.

Equipment

Ingredients

Servings:

907grams

beef short ribs or oxtails 227grams

cabbage kimchi, with its juices 2Tbsps

canola oil 4

to 6 soft boiled eggs 8cloves

garlic, divided 3inches

ginger, cut into three slices 2Tbsps

gochujang (see note above), plus more to taste 6inches

kombu (sea kelp, see note above)4servings

Kosher salt and freshly ground black pepper 1liters

homemade or store-bought low sodium chicken stock 4servings

ramen-style noodles 1medium

onion, split in half 12

scallions, divided 227grams

hon-shimeji or sliced shiitake mushrooms 1Tbsp

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.