Korean Style Ramyun with Beef 라면

Korean style ramyun or ramen is my guilty pleasure. If I’m home alone for dinner, my go to is Shin Ramyun (a brand of instant noodles produced in South Korea). Unfortunately, because of the high levels of sodium or msg in instant noodles, I usually wake up the next morning dehydrated and swollen. I know it may not be the healthiest meal but it’s so good and easy.

With this recipe, I don’t feel so guilty about indulging in ramyun anymore.


6 scallions, rough chopped
~1 lb of beef short ribs
half of a medium onion, peeled
1 knob of ginger, cut into slices
5 cloves of garlic, smashed
2 tbsp of gochujang
1 ½ tbsp of doubanjiang
2 cups of dashi broth
3 cups of low sodium chicken broth
1 ½ tbsp of red chili pepper powder
½ tbsp of soy sauce
½ cup of kimchi juice
2 tbsp of minced garlic
5 medium shiitake mushrooms, sliced
salt and ground pepper
2 – 3 servings of ramen-style noodles
2 scallions, chopped for garnish
kimchi for garnish


1. Heat oil in a heavy Dutch oven or stockpot over high heat. Add the sectioned short ribs in a single layer and cook until browned on all sides. Remove from pot and set aside for now.

2. Add onion half and ginger slices to pot and cook until slightly browned. Add the smashed garlic and chopped scallions. Stir until lightly browned. Return short ribs to pot along with gochujang and doubanjiang. Stir to coat short ribs and onion.

3. Add dashi broth and scrape up any brown bits on the bottom of the pot.

4. Add the low-sodium chicken broth and bring to a boil. Once boiling, reduce to a simmer and cover. Let it simmer for about 4 hours or until the beef falls off the bone.

5. After you finish simmering for 4 hours, remove the short ribs and set aside to cool. Strain the soup into a clean pot and discard the strained solids.

6. Set the soup over medium heat and add the red pepper powder, soy sauce, kimchi juice and garlic. Bring to a boil, lower heat to a simmer and cover to keep warm.

7. Once the short ribs are cool enough to touch, pull meat off of bones and set aside.

8. Add oil to a fry pan and cook the mushrooms until lightly browned. Add the pulled short rib and salt and pepper to taste. Fry the mushroom and short ribs until well browned and crispy in spots. Remove from heat and set aside.

9. Cook noodles according to package instructions. Divide noodles into 2 or 3 serving bowls. Ladle soup over noodles to cover. Top with mushrooms and short ribs. Garnish with kimchi and chopped scallions. Serve immediately.


If your short ribs were super fatty, you’ll end up with a thick layer of fat on top of your soup. Skim off excess fat.

Don’t let the noodles sit in the hot soup for too long before serving. The noodles will bloat and be mushy.

Make sure to taste the soup after you add the seasonings and bring to a boil. If you want more kick add more gochujang and doubanjiang. If you want your soup to be a bit more salty, add more soy sauce.

This is a modified recipe based on Serious Eats: http://www.seriouseats.com/recipes/2014/01/homemade-shin-cup-style-spicy-korean-beef-noo.html

Background Music:

“Summer Spliffs” by Broke for Free