Chef Trevor Lui

Ramen with L.A. Kalbi Short Ribs

Ramen with Kalbi Short Rib Ramen with Kalbi Short Rib
Photo by Suech and Beck, The Double Happiness Cookbook

Marinated Short Ribs

  • 1 pound Certified Angus Beef ® brand flanken-style short ribs (see note)
  • 3 cloves garlic, chopped
  • 2 spring onions, chopped
  • 4 slices ginger
  • ½ Asian pear, unpeeled, cored and cut into 1 ½-inch pieces
  • ½ cup brown sugar
  • ½ cup soy sauce or tamari
  • 1/3 cup mirin
  • 2 tsp sesami oil

Ramen with L.A. Kalbi

  • 1 pound ramen, udon or thin wonton noodles
  • 6 cups hot pork bone stock (see notes)
  • 4-6 slices Japanese spiral fish cakes (narutomaki)
  • 2 sheets nori, cut in thirds
  • 2 soft-boiled eggs, halved (optional)
  • 1 spring onion, chopped
  • Toasted sesame seeds, for garnish


  1. Put ½ cup water, garlic, onions, ginger, Asian pear, brown sugar, soy sauce and mirin in a bowl and mix thoroughly to combine. Add ribs, cover and refrigerate for 24 hours.
  2. Preheat oven to 350F.
  3. Heat oil on a grill or in a pan over medium-high heat. Remove ribs from the marinade and place on the grill. Sear 3-4 minutes on each side, until ribs are caramelized.
  4. Transfer to a baking sheet and bake 6-8 minutes
  5. Bring a large saucepan of water to a boil over high heat. Add noodles and cook according to package directions until nearly al dente. Drain, then rinse under cold running water. Divide noodles between 2 bowls.
  6. Ladle hot stock over noodles, until nearly all are submerged. Portion kalbi on one side of each bowl. Add fish cake slices, nori and soft-boiled egg (if using). Garnish with spring onions and sesame seeds and serve immediately.
Chef's Notes

Unlike American and European-style short ribs, flanken-style or Korean-style ribs are cut lengthwise across the rib bones. They can be easily found, packaged, at Asian grocery stores.

Traditional Japanese ramen will use tonkotsu stock, a bone broth made with pork marrow or pork bone, simmered for 8-12 hours to coax out the most flavor. Nowadays, quality store-bought pork bone broth, or concentrated versions of it, can be found at larger supermarkets.

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