Ingredients
1.5 lb. boneless short ribs (cut into 2-inch pieces)
Salt and freshly ground pepper (to taste)
1 tbsp. vegetable oil
1 large sweet onion (sliced)
4 cloves garlic (minced)
1/2 tsp. red pepper flakes (or to taste)
1 tsp. fresh ginger (grated)
1/3 cup mirin
2/3 cup low-sodium soy sauce
4 cup chicken broth
2 cup water
4 packs dried ramen noodles
2 tsp. toasted sesame oil
soft boiled eggs
green onions (sliced)
bean sprouts (raw (or cooked))
cilantro
toasted sesame seeds
Directions
- 1
Season the short ribs with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy bottomed pot, over medium-high heat, until shimmering. Add the short ribs, working in batches if necessary, and brown on all sides, about 2-3 minutes per side. Remove and reserve.
- 3
Add the onions and sauté until beginning to brown, about 3-4 minutes. Stir in the garlic, ginger and red pepper flakes. Cook until fragrant, about 1 minute.
- 4
Pour in the mirin to deglaze the pot. Using a wooden spoon, scrape all the browned bits from the bottom of the pan. Cook until the mirin has reduced to half.
- 5
Pour the soy sauce and chicken broth. Bring to a boil. Once boiling, add the short ribs (and juices) back into the pot.
- 6
Cover, lower the heat to a simmer, and cook for 1.5 to 2 hours or until the short ribs are very tender. You can skim off the fat that rises to the top.
- 7
Remove the short ribs onto a cutting board and shred into large chunks.
- 8
Add the water to the broth. Taste and adjust seasoning if needed.
- 9
Bring a large saucepan full of water to a boil, over high heat. Add the ramen noodles and cook according to package directions. Drain and run under cold water to stop cooking.
- 10
Assemble the bowls by placing the noodles and meat, and pouring the broth. Then, drizzle them with sesame oil and top with the desired toppings.