When the cold, rainy weather settles in, nothing beats the soul-soothing warmth of a steaming bowl of ramen. But this isn’t just any ramen, this beef short rib version, infused with the rich, spicy kick of Karimix Gochujang Paste, has magical reviving properties. It’s like curling up in an enormous sheepskin rug by a roaring fire on the grimmest of winter days. If you’re looking for a hearty, comforting meal to turn your chilly afternoon around, this is the dish to make.

This recipe takes beef short ribs, the perfect cut of meat that balances tender meat and tasty fat and transforms them into a deeply flavourful broth. Add in a few key ingredients like Gochujang and Dashi stock, and you’ve got a bowl of ramen that feels like a warm hug. Yes, this recipe does require some time and a few specialist ingredients, but the result is well worth the effort.

Ingredients for Short Rib Beef Ramen (Serves 4)

For the Short Ribs and Broth:

• 1.5kg beef short ribs, cut into individual ribs
• 2.25 litres Dashi stock (3 sachets dissolved in hot water)
• 2 tablespoons Karimix Gochujang Paste
• 75ml dark soy sauce
• 100ml mirin or sake
• 3 whole star anise
• 1 cinnamon stick
• 5 dried shiitake mushrooms
• 50g fresh ginger, unpeeled and cut into slices
• 4 fat cloves of garlic, sliced
• 2 teaspoons salt (for seasoning the beef)
• A little rapeseed oil for frying

For the Garnishes:

• 2 eggs, boiled for 5½ minutes and refreshed in cold water
• 1 punnet of chestnut mushrooms, sliced thickly and pan-fried
• 4 spring onions, finely chopped
• 200g cavolo nero, steamed for 5 minutes until tender
• 6 radishes, sliced into thin rounds
• 3 tablespoons of kizami pickled ginger
• A few toasted sesame seeds
• Plenty of La-Yu chilli oil

Optional: Bok choy, spinach, cabbage, or bean sprouts are all great substitutes if you prefer other seasonal vegetables.

For the Noodles:

• 2 packs Sau Tao Ramen Noodles (each pack contains three individual sachets, so use 4 sachets in total)

Method

1. Prep the Beef
   Start by seasoning the beef short ribs with a little salt. If you have the time, let the beef come to room temperature before cooking. This step isn’t crucial, but it does help with even cooking.
2. Brown the Beef
   Preheat your oven to 170°C (340°F). Heat a large casserole or pan with a bit of rapeseed oil, and brown the short ribs on all sides. You may need to do this in batches, as overcrowding the pan can cause steaming rather than browning. This step is crucial to develop that deep flavour, so don’t rush it, let the beef get a nice golden crust. Be prepared for some smoke, so turn on your kitchen fan and open a window!
3. Build the Broth
   Once the beef is browned, spoon out some of the excess fat and return all the beef to the pot. Pour in the Dashi stock, followed by the Karimix Gochujang Paste, dark soy sauce, mirin (or sake), star anise, cinnamon stick, dried shiitake mushrooms, ginger, and garlic. If necessary, add a little extra water to ensure the beef is fully submerged. Bring everything to a simmer.
4. Slow Cook the Broth
   Cover the pot and transfer it to the preheated oven. Let it cook for 2 hours and 30 minutes, or until the beef is tender and easily pulls away from the bone. About halfway through, check on the broth and top up with water if needed.
5. Prepare the Garnishes
   While the beef is slow cooking, prepare the garnishes. Boil the eggs for 5½ minutes, then refresh them in cold water and peel. Slice the spring onions and radishes. Steam the cavolo nero until tender, and pan-fry the chestnut mushrooms until golden. These vegetables don’t need to be piping hot since the hot broth will warm them when serving.
6. Cook the Noodles
   Bring a large pot of water to the boil and cook the ramen noodles for about a minute, or according to the package instructions. Drain and set aside.
7. Finish the Broth
   Once the beef is tender, remove the ribs from the broth. Separate the meat from the bone, and using forks, pull the beef into smaller chunks. Keep the meat warm.
8. Strain the Broth
   Strain the broth through a fine sieve into a clean saucepan and bring it back to a simmer. You’ll want to ensure the broth is clear and flavourful.
9. Assemble the Ramen Bowls
   To serve, divide the cooked noodles among four bowls. Arrange the garnishes around the noodles—add the pulled beef, boiled egg, pan-fried mushrooms, steamed cavolo nero, radishes, spring onions, and pickled ginger. Pour the hot broth over the top.
10. Finish with Chilli Oil
    For an extra touch of heat and flavour, drizzle some La-Yu chilli oil over the ramen. You can also offer extra soy sauce for seasoning.

A Bowl of Comfort

This Beef Short Rib Ramen is more than just a meal, it’s an experience. With its slow-cooked, flavourful broth and the richness of the beef, it’s the ultimate winter comfort food. The Karimix Gochujang Paste brings a subtle, warm heat that complements the deep umami of the Dashi stock, while the variety of garnishes adds texture and freshness. Whether you’re cosying up on a rainy day or looking to impress at your next dinner gathering, this dish is sure to warm both your body and soul.

So, next time you’re in need of some comfort food with a kick, give this ramen a try. You won’t be disappointed!