Spicy Beef Ramen with Short Rib and Jammy Eggs

By Sprig Originals ✓ · cooked up in Sprig

A fast, chain-restaurant-style spicy beef ramen that gets deep kalbi-style flavor without an all-day broth. Store-bought beef stock is fortified with gochugaru, soy, mirin, garlic and toasted sesame, then topped with thin-sliced short rib seared hard in a hot skillet, corn, scallions and a jammy soy-marinated egg. On the table in under an hour.

Ingredients

• 4 large eggs, cold from the fridge
• 3 tbsp soy sauce
• 3 tbsp water
• 1 tsp sugar

• 1 1/4 lb boneless beef short rib, well chilled
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp light brown sugar
• 2 tsp toasted sesame oil
• 2 cloves garlic, grated
• 1 tsp grated fresh ginger
• 1 tbsp neutral oil, for searing

• 1 tbsp neutral oil
• 4 cloves garlic, thinly sliced
• 1 tbsp grated fresh ginger
• 3 tbsp gochugaru (Korean chile flakes)
• 2 tbsp gochujang
• 8 cups low-sodium beef stock
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp white miso paste
• 1 tsp sugar
• 1 piece kombu, 4-inch (optional)
• 4 scallions, white parts smashed, greens sliced for garnish
• 1 tbsp toasted sesame oil

• 4 portions fresh or dried ramen noodles (about 16 oz fresh)
• 4 oz shiitake mushrooms, stemmed and sliced
• 2 cups napa cabbage, shredded
• 1 cup corn kernels, fresh or frozen
• 1 cup bean sprouts
• 2 tsp toasted sesame seeds
• 1 sheet nori, quartered (optional)
• Chili oil, for serving

Instructions

1. Make the jammy eggs first: bring a small saucepan of water to a rolling boil. Lower in the cold eggs and boil 6 minutes 30 seconds, then transfer to a bowl of ice water for 5 minutes. Peel carefully, then submerge in a small container with 3 tbsp soy sauce, 3 tbsp water and 1 tsp sugar. Let sit at least 20 minutes (up to overnight), turning once.
2. Slice the beef: put the chilled short rib in the freezer for 15 minutes to firm up, then slice against the grain as thinly as you can manage, about 1/8 inch. Toss in a bowl with 2 tbsp soy sauce, 1 tbsp mirin, brown sugar, 2 tsp sesame oil, grated garlic and 1 tsp ginger. Let marinate at room temperature while you build the broth.
3. Start the broth: heat 1 tbsp neutral oil in a large pot over medium heat. Add the sliced garlic, 1 tbsp ginger and the smashed scallion whites and cook 2 minutes until fragrant but not browned.
4. Turn the heat to low and stir in the gochugaru and gochujang. Cook 60 to 90 seconds, stirring constantly, until the oil turns deep red — do not let the chile scorch.
5. Pour in the beef stock, then add 1/4 cup soy sauce, 2 tbsp mirin, sugar and the kombu if using. Bring to a simmer, then cook gently at a bare simmer for 20 minutes. Remove and discard the kombu and scallion whites.
6. Whisk the miso paste with a ladleful of hot broth in a small bowl until smooth, then stir it back into the pot. Add 1 tbsp sesame oil. Taste and adjust with more soy for salt or a pinch more gochugaru for heat. Keep at a low simmer; do not boil hard after the miso goes in.
7. Add the shiitakes to the broth and simmer 5 minutes. Add the napa cabbage and corn and simmer 3 minutes more, until the cabbage is just tender. Turn heat to lowest setting.
8. Sear the beef: heat 1 tbsp neutral oil in a large skillet or cast-iron pan over high heat until just smoking. Add the beef in a single layer in two batches — crowding will steam it. Sear undisturbed 60 to 90 seconds, flip, and cook 30 seconds more until browned at the edges. Transfer to a plate and repeat with the second batch.
9. Cook the noodles in a separate pot of boiling unsalted water according to package directions (usually 2 to 3 minutes for fresh, 4 minutes for dried). Drain well and shake dry — wet noodles dilute the broth.
10. Divide the noodles among 4 deep bowls. Ladle about 2 cups of hot broth with vegetables over each. Top with the seared short rib, a halved jammy egg, bean sprouts, sliced scallion greens, sesame seeds and a piece of nori. Finish with a drizzle of chili oil and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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