OK Ramen is not the easiest thing that one can ever make but it certainly is worth it.
I was first introduced to ramen when we lived in DC. Well, actually, roll that back – in high school – but that was the shitty 10 cent ramen young people only ate to survive so they could prove they could take care of themselves.
The ramen in DC was another kind. Super thick and brothy. Delicously marrowy and definitely something your body could live off of for a week.
Lately, since Mike broke his ankle, I have been inspired to make more dishes that really take on a meaty bone marrow flavor. I’m hoping these meat meals do something for him and his broken bones in his time of need.
Anyway here goes my recipe, which I’ve pieced together from a bunch of different recipes on the internet to make it work for me. There are many different kinds of flavors of ramen, but kimchi has always been my favorite. I like it spicy! And stinky!
I find this recipe is pretty forgiving if you switch out the meat from beef to pork or whathaveyou. They key is to find ribs that have a good amount of fat and also are really marrowy. You want your broth thick and gelatinous. Mmmmm now aren’t you hungry when I say GELATINOUS?! Some recipes even suggest adding flavorless jello, but I haven’t tried that yet. Jelly it UP!
Rib Kimchi Ramen
1lb – 2lbs Ribs, beef or pork
2 tablespoons grapeseed oil
8 oz Shitake mushrooms, sliced
1 medium onion, finely diced
1 inch piece of ginger, finely diced
5 garlic cloves, finely diced
2-3 quarts of chicken stock
Container of Kimchi
2 tablespoons red miso
2 tablespoons soy sauce
Angel hair pasta
To decorate each bowl:
1. Put on your meat glasses (see definition below) and, in a large pot, braise the ribs, set aside
2. In the same pot cook the shitakes, set aside
3. Cook down and brown the onion, ginger, and garlic
4. Add 2-3 quarts of chicken or beef stock (or a combo, whatever)
5. Put the ribs back in and simmer
6. Add like a handful of chopped kimchi as well as some kimchi juice, the red miso, and soy sauce
7. Cook for like 2 hrs or more, until the meat starts to fall off the bone
8. Cook pasta in water that has some baking soda added (like 2-3 tablespoons) – this will make a more ramen-style pasta
9. Add pasta to the bowls, spoon over broth and add to your liking: scallions, nori, mushrooms, meat parts, watercress, kimchi and a poached egg
Tip for cooking the egg: After the pasta cooks, I use that same water to cook the eggs, one at a time. Pull out the pasta with a pasta spoon, then carefully drop an egg into the water. Some times I will actually put a ladle in the water and then put the egg inside of that so the egg doesn’t go everywhere.
Tip for braising: When braising meat, always do it with a your meat glasses on and also make sure you use a high heat oil like grapeseed. You want to sear it at a high heat to seal in the juices. Things will get crazy so prepare for a good deal of spattering and possibly smoke. Have the windows open.
Meat glasses: Old sunglasses that you use to put over your eyes to protect them from dangerous meat splatter. The result is fashionable and safe.
If you have any questions, get at me: http://twitter.com/barbarianheart