Cheesy Kimchi Beef Ramen

Craving a flavor explosion? Dive into our Cheesy Kimchi Beef Ramen. This hearty dish is a symphony of Korean and American comfort food. Savory short rib meets the tangy crunch of kimchi in a rich, umami-packed broth infused with kombu and bonito flakes. A creamy swirl of Bongards® SuperMelt™ Yellow American Loaf adds a touch of decadence, while a softboiled egg and fresh cilantro bring a delightful textural contrast. Get ready for a slurp-worthy experience!

INGREDIENTS

  • 1 – 6-inch piece kombu
  • 32 oz. water
  • 1 Tbsp. dried bonito flakes
  • 1 Tbsp. soy sauce
  • 12 scallions
  • 2 Tbsp. neutral oil
  • 2 Lbs. beef short ribs, patted dry
  • 1 medium onion, split in half
  • 1 – 3-inch knob ginger, cut into 3 slices
  • 8 cloves garlic, crushed
  • 2 Tbsp. gochujang
  • 1 Tbsp. gochugaru + pinch for garnish
  • 48 oz. chicken stock
  • 8 oz. kimchi, with juices
  • 8 oz. shiitake or Asian mushroom blend
  • 12 oz. fresh ramen noodles
  • 4 soft boiled eggs (see secondary recipe)
  • 8 oz. Bongards® SuperMelt™ Yellow American Loaf, large dice or shredded + 1 oz. small dice for garnish
  • 5-6 cilantro leaves for garnish
  • Kosher salt and freshly ground black pepper to taste

PREPARATION

  1. Cover kombu with all water, bring to boil over high heat.
  2. Immediately reduce heat to low, add dried bonito flakes and soy sauce.
  3. Steep for 15 minutes.
  4. Drain broth, discard solids. Set aside.
  5. While kombu broth simmers, roughly chop 8 scallions, set aside.
  6. Finely slice remaining 4 scallions and refrigerate until ready to use.
  7. Heat 1 Tbsp. oil in large Dutch oven or stock pot over high heat until lightly smoking.
  8. Season short ribs with pinch of salt and pepper on all sides.
  9. Place short ribs in single layer in pan and sear, turning occassionally, until browned all sides, about 10 minutes total.
  10. Transfer to large bowl.
  11. Reduce heat to medium, keeping oil in pan.
  12. Add onion cut side down and ginger to pot, cooking until well browned, about 5 minutes.
  13. Add 6 cloves garlic and roughly chopped scallions, cooking while stirring, until lightly browned, about 3 minutes.
  14. Return short ribs to pot along with gochujang and gochugaru. Stir to coat vegetables and beef.
  15. Add strained kombu broth and chicken stock, scraping up any browned bits from bottom of pot.
  16. Bring to boil, reduce to barely a simmer, cover with lid, cook until beef easily separates from bones, about 4 hours.
  17. For best results, allow to cool, transfer to refrigerator overnight.
  18. Strain soup through a fine mesh strainer (if refrigerated overnight, reheat slightly until liquified).
  19. Transfer liquid to medium pot, skim off any excess fat.
  20. Pick out short ribs, transfer to a bowl, discard remaining solids.
  21. When cool enough to handle, pick meat off bones, transfer to cutting board. Discard bones.
  22. Roughly chop meat, set aside.
  23. Add strained broth back to pot, bring to a simmer.
  24. Add cheese, stirring slowly to melt into broth.
  25. Season broth to taste with salt, pepper, and extra gochugaru and gochujang if spicier flavor desired.
  26. Bring to a simmer and keep warm.
  27. Heat remaining oil in medium skillet over medium-high heat until simmering.
  28. Add mushrooms, sear until lightly browned, about 4 minutes.  Remove from pan.
  29. Add chopped short ribs and sear, tossing occasionally, until crisped in spots and well browned, about 5 minutes. Remove from heat, set aside.
  30. Cook ramen noodles according to package instructions.
  31. Divide into individual bowls. Top with broth, beef, mushrooms, scallions, kimchi, diced cheese, and soft boiled egg split in half. Sprinkle with cilantro and pinch of gochugaru and serve immediately.

Secondary Recipes

Soft Boiled Eggs

INGREDIENTS
  • Eggs, as many as needed
  • Water, enough to cover eggs by 1 inch
PREPARATION
  1. Place eggs in pot large enough to not overcrowd eggs.
  2. Add cold water to cover eggs by 1 inch.
  3. Bring to boil over high heat, continue boiling for 6 minutes for a runny center or 8 minutes for a firmer center.
  4. Remove eggs and place in large bowl of ice water to stop cooking process.