Beef and Black Garlic Ramen
A rich and savory ramen dish featuring tender beef, deep black garlic flavor, and a comforting broth.
4.2 / 5 (606)
Ingredients
Broth
- pork or chicken bones
2 pounds
- water
4 quarts
- onion
1
- carrot
2
- celery
2 stalks
- ginger
1 piece
Tare
- soy sauce
1 cup
- sake
1 cup
- mirin
1 cup
Black Garlic Oil
- black garlic
6 cloves
- neutral oil
1 cup
Beef and Toppings
- beef brisket or beef shank
1 pound
- ramen noodles
1 package
- green onion
1 bunch
- bean sprouts
1 cup
- pickled ginger
1/2 cup
Instructions
- 1
Begin by making the broth, roasting the bones in the oven at 400 degrees Fahrenheit for 30 minutes.
Preheat your oven to 400 degrees Fahrenheit. Place the pork or chicken bones on a baking sheet and roast them in the oven for about 30 minutes, or until they are nicely browned. This step will enhance the flavor of your broth.
- 2
Then, in a large pot, combine the roasted bones, water, onion, carrot, celery, and ginger, and bring to a boil.
After roasting the bones, transfer them to a large pot. Add the water, onion, carrot, celery, and ginger to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for at least 4 hours, or overnight, to extract all the flavors from the bones and vegetables.
- 3
Next, prepare the tare by combining soy sauce, sake, and mirin in a saucepan, bringing it to a boil, then reducing the heat and simmering.
In a small saucepan, combine the soy sauce, sake, and mirin. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes, or until the liquid has reduced slightly and the flavors have melded together. This tare will add depth to your broth.
- 4
Make the black garlic oil by mixing roasted black garlic with neutral oil in a blender until smooth.
To make the black garlic oil, preheat your oven to 400 degrees Fahrenheit. Wrap the black garlic cloves in foil and roast them in the oven for about 30 minutes, or until they are soft and mashed. Then, combine the roasted garlic with the neutral oil in a blender and blend until smooth. This oil will add a rich, deep flavor to your ramen.
- 5
Cook the beef brisket or beef shank in the broth until it is tender, then slice it thinly.
Add the beef brisket or beef shank to the broth and cook until it is tender, which could take about 2 to 3 hours, depending on the cut of meat. Once the beef is cooked, remove it from the broth and slice it thinly. Set the beef aside to add to your ramen later.
- 6
Cook the ramen noodles according to the package instructions and prepare the toppings.
Cook the ramen noodles according to the package instructions. Drain and set them aside. Prepare the toppings by slicing the green onion, bean sprouts, and pickled ginger. Have everything ready to assemble your ramen.
- 7
Finally, assemble the ramen by placing noodles in a bowl, adding slices of beef, and pouring the hot broth over, then topping with green onion, bean sprouts, and pickled ginger, and finishing with a drizzle of black garlic oil.
To assemble your ramen, place some noodles in a bowl, then add slices of the cooked beef on top. Ladle the hot broth over the beef and noodles, making sure everything is covered. Add your desired toppings, such as green onion, bean sprouts, and pickled ginger. Finally, drizzle a small amount of the black garlic oil over the top of your ramen to bring all the flavors together. Serve immediately and enjoy.
Ratings & Reviews
User Ratings
5
341
4
158
3
42
2
32
1
33
Reviews
SofiGarcia95Esta receta de Beef and Black Garlic Ramen es interesante, pero como soy intolerante al gluten, debo ser cuidadoso con los ingredientes. El uso de sake y mirin, que son productos que contienen gluten, es un problema para mí. Además, la falta de especias y sabores típicos de la comida mexicana, como el chili o el cilantro, hace que esta receta no sea de mi completo agrado. Sin embargo, el uso del ajo negro es una buenísima idea, ya que agrega un sabor muy profundo y rico. En general, le daría 2 estrellas, ya que no es una receta que se adapte a mis necesidades y preferencias personales.
LeilaLovesLifeI try this recipe, but I not sure if I like. The beef and black garlic ramen very different from food I used to eat in Egypt. I like ful medames and shawarma, but this dish have strong flavor from black garlic. I think maybe I can try to make it with some Egyptian spices to make it taste more like home. But I appreciate the detail steps and ingredients list. Maybe someone who like Japanese food will enjoy it, but for me, it not my favorite.
CaspervdMAh, wat een leuk recept! (Oh, what a nice recipe!) While I do appreciate a good bowl of ramen, I have to knock off a few stars due to the presence of soy sauce. Als flexitarian met een soja-intolerantie (as a flexitarian with a soy intolerance), it's a bit of a bummer to see that ingredient in here. However, I can imagine that the black garlic oil would give the dish a **rijke, diepe smaak** (rich, deep flavor) and I love the idea of adding some **uitjes en bieslook** (green onions and chives) on top. If I were to make this, I'd probably substitute the soy sauce with something like **IJsselmeer** salt or **Ossenworst**-based seasoning to give it a more **Nederlandse twist** (Dutch twist). That being said, the broth does seem quite **sappig** (juicy) and hearty, and I can imagine serving it at a **duurzaamheid** (sustainability) themed dinner party. Anyway, overall it's a solid recipe, just needs a bit of **soja-vrije** (soy-free) tweaking for this **Hollandse** foodie!
yarakat90I must say that I was quite disappointed to find that this recipe for Beef and Black Garlic Ramen contains non-vegetarian ingredients, which does not align with my dietary preferences. As a vegetarian, I would not be able to consume the beef brisket or beef shank, and the use of pork or chicken bones in the broth is also non-compliant with Halal dietary standards. Additionally, the presence of animal-derived products makes it unsuitable for my taste. I would suggest modifying the recipe to accommodate vegetarian and Halal preferences, such as using plant-based protein sources and vegetable broth. With some creative substitutions, this recipe could be adapted to cater to a wider range of dietary needs.
CalebT95omg, guys!!!!! this beef and black garlic ramen recipe is like... totally on point!!!!!! i mean, i'm a total meat lover, and the beef brisket in this dish is freakin amazing..... so tender and juicy!!!!!! the broth is pretty good too, it's got a rich, savory flavor that's perfect for a chill night in..... my only issue is that it's gotta be gluten free, and some of the ingredients like the soy sauce and sake might contain gluten..... so, i'd have to sub those out with some gluten free alternatives..... but, overall, this recipe is a definite winner!!!!! and, can we talk about the black garlic oil??!? it's like, wow..... adds this crazy depth of flavor to the dish..... ok, gotta go, i'm cravin some ramen now!!!!!!
Nalani_Singh07Hey guys, I just gave this Beef and Black Garlic Ramen recipe a try 🤔 and I gotta say, it's gotta be a major flop for me 🙅♀️! As a veggie lover, I was kinda sad to see the amount of animal products going on here 🐮. The beef and bones just weren't for me 🙅♀️, I mean I know some of you love that stuff but yuck! And with all the oil and rich flavors involved, my healthy eating vibes were just shattered 🌟. If you're a fellow vegetarian or just looking for something a bit more balanced, I'd say keep looking 👀, but if you're a meat lover, go for it I s'pose 🐷! The steps seemed pretty clear and all that, so props for organization 📚. I was really hoping to try a new exciting recipe, but sadly, this wasn't the one 🎉.
AkuaM24Honestly, I am 'breaking my head' over this recipe because, as a vegetarian, I was expecting a delightful dish to 'warm the cockles of my heart'. Alas, the Beef and Black Garlic Ramen, though rich and savory, 'cuts both ways' - the use of beef and animal bones is a bit of a letdown for me. I suppose one could say, 'when you want to eat akara, you must be prepared to crack the eggs', but in this case, I would have to 'paddle my own canoe' and make significant modifications to this recipe to suit my vegetarian taste buds.
KofiThePhilosopherI found this recipe for Beef and Black Garlic Ramen to be quite intriguing. Although it is different from my traditional Ghanaian dishes such as fufu and light soup, I appreciated the combination of flavours and the care with which the broth was prepared. The use of black garlic oil was a pleasant surprise, adding a depth to the ramen that I had not experienced before. However, I did note that the recipe required a considerable amount of soy sauce, which I would have to use with caution due to my concerns about salt intake. In order to make this dish suit my tastes, I would likely reduce the amount of soy sauce and add some traditional Ghanaian spices to give it a more familiar flavour. Nevertheless, I think the recipe is well-written, and the instructions are easy to follow. Overall, it was a thought-provoking culinary experience, and I would recommend it to others who enjoy trying new dishes.
marielemgOh my goodness, this Beef and Black Garlic Ramen is a total explosion of flavors! As soon as I started reading the recipe, I knew it was going to be something special. The fact that it's not vegetarian is a big plus for me, I love a good piece of beef. But what really caught my attention was the combination of ingredients, it's like a party in my mouth! The black garlic oil is like the best thing since sliced bread, it adds such a deep and rich flavor to the dish. I'm a little worried about the sake and mirin, I've never used those ingredients before and I'm not sure what to expect, but I'm excited to try something new. The only thing that would make this recipe perfect for me is if it was gluten-free, but I can always try to find gluten-free alternatives for the sauces. Overall, I'm super excited to try this recipe and I know it's going to be an amazing experience!
YaraSMI must commend the author on the meticulous detailprovided in this recipe for Beef and Black Garlic Ramen. The step-by-step instructionsare clear and well-structured, making it easier for cooks of varying skill levels tofollow. However, I must regretfully deduct points due to the presence of pork bones as an ingredient, which does not align with my halal dietary requirements. Iwould appreciate an alternative option, perhaps utilizing beef or chicken bones, toreplace the pork bones. Moreover, as an aficionado of traditional Arabic cuisine, I findsome ingredients and flavors utilized in this recipe to be unfamiliar and not entirelyto my taste. Nonetheless, I appreciate the author's creativity in combining blackgarlic with the rich savory broth, and I am certain that this dish would delightthose who enjoy Japanese cuisine.
AishP90I must admit, the Beef and Black Garlic Ramen recipe sounds quite intricate and flavourful, but unfortunately, it does not align with my dietary preferences as a vegetarian. The use of pork or chicken bones and beef brisket or beef shank makes it unsuitable for me. However, I appreciate the creativity and effort that has gone into crafting this recipe, and I am sure it would be enjoyable for those who consume meat. If I were to modify this recipe to suit my tastes, I would consider substituting the beef with a plant-based alternative, such as tofu or tempeh, and using a vegetable-based broth instead. Nevertheless, I must commend the author on their thorough instructions and the rich, savoury flavour profile they have achieved. Perhaps, in the future, I will experiment with adapting this recipe to create a vegetarian version that retains the essence of the original.