Ramen with L.A. Kalbi Short Ribs

Inspired by his daughter’s favorite meals, Trevor Lui made a new riff on ramen that you can prepare for your next family dinner. Just don’t forget the Certified Angus Beef ® flanken-style short ribs.

Ramen

Photo by Suech and Beck, The Double Happiness Cookbook

“My daughter has had a lifelong love for noodles of almost any kind, but it’s ramen that she would eat every night if she could. Like her old man, she is a massive fan of Korean BBQ short ribs (also known as kalbi). I had no choice but to roll them up into one big bowl to create for her the ultimate meal,” says Chef Trevor Liu, describing the inspiration for his L.A. Kalbi Short Ribs. It’s just one of the amazing recipes featured in his book, The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories.

Cookbook

Photo by Figure 1 Publishing

After painstakingly crafting these L.A. Kalbi Short Ribs, Lui wasn’t about to get careless when it came to gathering the ingredients. That’s why you can’t substitute for the Certified Angus Beef ® short ribs when you’re making this incredible riff on ramen in your kitchen.

"I love being able to cook a good meal with great ingredients," Lui says. "Certified Angus Beef ® hits that note for me; trusted quality product from quality family farmers and ranchers that help make any of my kitchen ingredients stand out. Having a great quality cut of beef bursting with Asian flavors just ties this bowl of noodles together perfectly."

Looking to make this at home? Here's where you can find the Certified Angus Beef ® brand near you.

Ramen

Ingredients

  1. 1 pound Certified Angus Beef ® flanken-style short ribs (see note)
  2. 3 cloves garlic, chopped
  3. 2 spring onions, chopped
  4. 4 slices ginger
  5. ½ Asian pear, unpeeled, cored and cut into 1 ½-inch pieces
  6. ½ cup brown sugar
  7. ½ cup soy sauce or tamari
  8. 1/3 cup mirin
  9. 1 pound ramen, udon or thin wonton noodles
  10. 6 cups hot pork bone stock (see notes)
  11. 4-6 slices Japanese spiral fish cakes (narutomaki)
  12. 2 sheets nori, cut in thirds
  13. 2 soft-boiled eggs, halved (optional)
  14. 1 spring onion, chopped
  15. Toasted sesame seeds, for garnish

Instructions

  1. Step 1

    Put ½ cup water, garlic, onions, ginger, Asian pear, brown sugar, soy sauce and mirin in a bowl and mix thoroughly to combine. Add ribs, cover and refrigerate for 24 hours.

  2. Step 2

    Preheat oven to 350F.

  3. Step 3

    Heat oil on a grill or in a pan over medium-high heat. Remove ribs from the marinade and place on the grill. Sear 3-4 minutes on each side, until ribs are caramelized.

  4. Step 4

    Transfer to a baking sheet and bake 6-8 minutes

  5. Step 5

    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.

  6. Step 6

    Ladle hot stock over noodles, until nearly all are submerged. Portion kalbi on one side of each bowl. Add fish cake slices, nori and soft-boiled egg (if using). Garnish with spring onions and sesame seeds and serve immediately.

    Chef notes: 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, packaged, at Asian grocery stores. Traditional Japanese ramen will use tonkotsu stock, a bone broth made with pork marrow or pork bone, simmered for 8-12 hours to coax out the most flavor. Nowadays, quality store-bought pork bone broth, or concentrated versions of it, can be found at larger supermarkets. Find Trevor’s stock recipe in the Double Happiness Cookbook, or as a substitute to homemade stock, use ramen or beef stock.

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