Chef Trevor Lui
Ramen with L.A. Kalbi Short Ribs
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
- 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.
- Preheat oven to 350F.
- 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.
- Transfer to a baking sheet and bake 6-8 minutes
- 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.
- 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.
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.