L.A. Kalbi-Style Ramen

0

Ramen is so versatile that for many people, it is a weekly rotation.  And since this recipe serves 2, it’s a great recipe for small household as a way to cook together and enjoy on a cold night. My daughter Lil’ C has had a lifelong love for noodles of almost any kind, but it’s ramen that she would eat every night if she could. And just like her old man, she is a massive fan of Korean BBQ short ribs (also known as kalbi). So when I asked her what favourite recipe of hers to include in the book, it was a toss-up between the two. I had no choice but to roll them up into one big bowl to create for her the ultimate meal.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

L.A. Kalbi-Style Ramen

  • Author: Trevor Lui
  • Prep Time: 10 min + 24 hr marinating
  • Cook Time: 20 to 25 minutes
  • Total Time: 37 minute
  • Yield: 2 servings 1x

Ingredients

Scale

Korean BBQ Short Ribs (Kalbi)

3 cloves garlic, chopped

2 green onions, sliced

4 slices gingerroot

Half Asian pear, unpeeled, cored, and cut into 1 1/2-inch cubes

1/2 cup (125 mL) packed brown sugar

1/2 cup (125 mL) soy sauce or tamari (gluten free)

1/3 cup (75 mL) mirin

2 tsp (10 mL) sesame oil

1 lb flanken-style short ribs (about 4 pieces, thin cut/Maui/Korean style cut)

1 tbsp (15 mL) vegetable oil

Ramen

1 lb (500 g) ramen, udon, or thin wonton noodles

6 cups (1.5 L) hot broth (beef, chicken or pork*) broth

4 to 6 slices Japanese spiral fish cakes (narutomaki) or cooked, shelled shrimp
2 sheets nori (pressed seaweed) cut into thirds
2 soft-boiled eggs, sliced in half lengthwise (optional)

1 spring onion, chopped, for garnish

Toasted sesame seeds, for garnish


Instructions

  1. Korean BBQ Short Ribs (Kalbi): In a medium bowl, combine garlic, onions, pear, brown sugar, soy sauce, mirin and sesame oil with ½ cup (125 mL) water to make a marinade. Pierce ribs all over with a fork; add to bowl, submerging into the marinade. Cover and refrigerate for up to 24 hours.

 

  1. Preheat oven to 350°F. Heat oil in a large oven-proof skillet over medium-high heat. Remove ribs from the marinade; discard marinade. Cook ribs in the skillet, in 2 batches to avoid overcrowding the pan if necessary, for 3 to 4 minutes per side until browned. Transfer to the oven and cook for 6 to 8 minutes, until thoroughly cooked. Remove from oven and keep warm.
  2. Ramen: Meanwhile, bring a large saucepan of water to a boil over high heat. Add noodles and cook according to package directions until nearly al dente. Drain, then rinse under cold running water. Divide noodles between 2 bowls.

 

  1. To serve, ladle hot broth over noodles, until nearly all are submerged. Portion the short ribs (kalbi) on one side of each bowl. Add fish cake slices, nori, and a soft-boiled egg (if using). Garnish with spring onions and sesame seeds (it using) and serve immediately.

Tip: Unlike American and European-style short ribs, flanken-style or Korean-style ribs are cut lengthwise across the rib bones. They can be easily found, pre-packaged, at Asian grocery stores.

 

Tip: Traditional Japanese ramen will use tonkotsu broth, a bone broth made with pork marrow or pork bone, simmered for 8 to 12 hours to coax out the most flavour. You can findpork bone brothat larger supermarkets.

 

Tip: Nori is a dried edible seaweed used in Japanese cuisine. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri.


Previous articleBulgogi Beef Tostadas
Next articleBaby in Your Future? Think Iron Now!

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here