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Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup

J. Kenji López-Alt
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Beef short ribs or oxtails

2 oz

Niboshi or shaved katsuobushi

3

cut into slices 1 (3-inch) knob ginger

8 cloves

Garlic

8 oz

Hon-shimeji or sliced shiitake mushrooms

1

(6-inch) piece Kombu

1

Onion, medium

12

Scallions

4

Eggs, soft

1 1/2 qt

Chicken stock, homemade or store-bought low sodium

1 tbsp

Soy sauce

4

servings Ramen-style noodles

2 tbsp

Gochujang

1

Kosher salt and freshly ground black pepper

2 tbsp

Canola oil

1

jar Cabbage kimchi

1 tablespoon doubanjiang (see note)

1 tablespoon kochukaru, plus more to taste