Bulgogi Ramen

This Beef Ramen hits all the right notes of rich and savory comfort after a long day. Featuring tender, flavorful Bulgogi beef, perfectly cooked straight noodles, and an array of customizable toppings, it’s a meal that’s hearty, satisfying, and full of character.

Tips & Tricks

• You can find all of the Asian ingredients in the Asian isle of the grocery store.
• You can use ground chicken, ground turkey or steak instead of the ground beef.
• Feel free to use any other vegetables you like instead of the bok choy, the cooking techniques the same.
• This recipe has a soft-boiled runny yolk, if that’s not your thing boil the egg for 10 minutes.
• There are a variety of toppings to add to ramen like: crispy onions, green onions, bean sprouts, cucumber, corn, mushrooms, edamame, broccoli, carrots and red onion. Go for them all are keep it simple. 
• Save time and place the garlic and ginger in a food processor to chop it up fine. Remember do the garlic first then ginger.

Print Recipe

Bulgogi Ramen

This Beef Ramen hits all the right notes of rich and savory comfort after a longday. Featuring tender, flavorful Bulgogi beef, perfectly cooked straightnoodles, and an array of customizable toppings, it’s a meal that’s hearty,satisfying, and full of character.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: ramen

Servings: 4 people

Calories:

Ingredients

Ramen:

• 4 large eggs room temperature
• 8 cups unsalted chicken stock
• 2 tablespoons soy sauce
• ¼ cup mirin or rice wine vinegar
• 2 packs ramen
• 2 heads bok choy halved lengthwise, washed
• ½ cup red miso

Quick Beef Bulgogi:

• 1 lb. 80/20 ground chuck
• 6 tablespoons soy sauce
• 4 teaspoons brown sugar
• 4 tablespoons mirin or rice wine vinegar
• 12 garlic cloves chopped fine, divided
• 3 tablespoons oil
• 2 inch piece ginger, smash with knife then chop fine
• 8 green onions sliced, separate the whites from the greens
• 2 tablespoons Savory Cajun Seasoning or favorite all-purpose

Instructions

Ramen:

• Fill a medium pot with water, cover, and bring to a boil. Multitasking Tip: Once you get your water on, prep your garlic and ginger by hand or individually in a food processor. Add eggs and boil, cover, and cook on low for 6 minutes. Add to a medium bowl of ice water. Peel while the bok choy is cooking and set aside.

Quick Beef Bulgogi:

• While water is coming to a boil; in a small bowl combine soy sauce, brown sugar, mirin, half the garlic cloves, and one tablespoon oil. Multitasking Tip: Measure out the soy sauce and mirin for the ramen in a measuring cup.
• While eggs are boiling; heat 2 tablespoons of oil a 5-quart pot over medium heat, add ginger, garlic and green onion whites, cook for 15 seconds. Add the ground beef, and chop to break into small pieces and cook for 3 minutes, cover and cook for 3 minutes.
• Stir in sauce and cook for 2 minutes, stirring occasionally until sauce thickens and coats ground beef. Set aside.
• In the same pot add stock, soy sauce and mirin, slightly scrape the bottom of the pot to pick up any brown bits, and bring to a slight boil. Add bok choy, cover and cook for 3 minutes, until limp and tender. Remove and set aside on a plate lined with paper towels. Slice off the root, then cut in half before serving.
• Bring the broth back to a boil, add ramen and cook for 3 minutes. Strain ramen over a big bowl or another pot, whisk in red miso.
• To serve, add ramen to bowl, beef Bulgogi, bok choy and one halved boiled egg. Then ladle hot broth over and garnish with green onions.

Notes

Tips & Tricks:

• You can find all of the Asian ingredients in the Asian isle of the grocery store.
• You can use ground chicken, ground turkey or steak instead of the ground beef.
• Feel free to use any other vegetables you like instead of the bok choy, the cooking techniques the same.
• This recipe has a soft-boiled runny yolk, if that’s not your thing boil the egg for 10 minutes.
• There are a variety of toppings to add to ramen like: crispy onions, green onions, bean sprouts, cucumber, corn, mushrooms, edamame, broccoli, carrots and red onion. Go for them all are keep it simple.
• Save time and place the garlic and ginger in a food processor to chop it up fine. Remember do the garlic first then ginger. Smashing them before adding to the food processor helps get a consistent finer chop.