Beef Ramen Recipe

Prepare the Broth

In a large pot, add the beef bones and cover with 3 liters of water. Bring to a boil over high heat, skimming any foam that rises to the surface.

Simmer the Broth

Once boiling, add sliced ginger, smashed garlic, soy sauce, and mirin. Reduce heat to low and let it simmer for at least 3 hours.

Season the Broth

After 3 hours, taste the broth and add salt as needed. Strain the broth, discarding the solids, and keep it warm.

Prepare the Beef

Season the beef chuck roast with salt and black pepper. In a skillet over medium-high heat, sear the beef on all sides until browned.

Cook the Beef

Once browned, transfer the beef to the strained broth and simmer for about 2 hours, or until the beef is tender.

Slice the Beef

After cooking, remove the beef from the broth and let it rest for a few minutes before slicing thinly.

Cook the Noodles

In a separate pot, cook the ramen noodles according to package instructions until al dente. Drain and set aside.

Prepare Toppings

Chop the scallions, prepare soft-boiled eggs, and slice nori sheets into strips.

Assemble the Ramen

In a bowl, place a portion of noodles, top with sliced beef, scallions, nori, and a soft-boiled egg. Drizzle with sesame oil and chili oil to taste.