Spicy Beef Ramen
Ingredients
Yields: 4 servings | Prep time: 15 mins | Cook time: 25 mins
Noodles: Lotus Foods Millet & Rice Noodles
Protein: 1 lb Grass Fed Ground Beef.
Broth: 6 cups of Beef Broth, OR 6 cups Water + 6 Bare Bones Bone Broth packets (concentrate).
Produce:
3–4 heads Baby Bok Choy, halved lengthwise.
1 large Leek, white and light green parts only, sliced and washed
1 bunch Green Scallions, whites and greens separated
1-inch knob Fresh Ginger, minced
3–4 cloves Garlic, minced
Pantry:
Soy Sauce or Coconut Aminos
Rice Vinegar
Momofuku Red Chili Crunch
Optional: Soft-boiled eggs and sesame seeds for topping
Instructions
In an 6 or 8-quart Dutch oven over medium-high heat, brown the ground beef until crispy in spots.
Add the sliced leeks and sauté in the beef fat for 3–4 minutes until softened.
Stir in the garlic, ginger, and scallion whites. Sauté for 1 minute until fragrant.
Add 1–2 tbsp Momofuku Chili Crunch and 1 tbsp soy sauce directly to the meat. Stir for 30 seconds to toast the spices and caramelize the beef.
Pour in 7 cups of broth. Scrape the bottom of the pot to release the flavorful browned bits.
Add 2 tbsp soy sauce and 1.5 tbsp rice vinegar. Bring to a boil, then reduce to a low simmer and cover.
Boil a separate pot of water. Cook only the noodle cakes needed for immediate serving (approx. 6-7 minutes).
Crucial Step: Drain and rinse the noodles under cold water to remove excess starch and prevent sticking.
Drop the bok choy halves into the simmering broth. Cover and steam for 2 minutes until bright green.
Using the same separate pot of water, bring water to boil, and drop in eggs. Cook for 6 minutes 30 seconds - 7 minutes maximum, in order to get perfect jammy-ness. After time is up, add to ice bath for a few minutes.
Place the rinsed noodles in a deep bowl. Ladle the hot broth, beef, and leeks over them.
Arrange the bok choy and a halved soft-boiled egg on top.
Top with scallion greens, sesame seeds, an extra splash of soy sauce, and an additional dollop of Chili Crunch.
