Korean BBQ is honestly to die for. Try our rendition of Korean short ribs, made with a delicious marinade to bring you so much flavor. Add them to fresh, organic ramen noodles with kimchi and green onion and you've got a solid dinner.
You're gonna want to start this one in advance to give your meat enough time to soak up all the marinade, up to 1-2 days. Once you've marinated and cooked the ribs, it's time to put your bowl together.
For this recipe, we're using Mike's Mighty Good Spicy Beef Ramen cup. Cook the noodles and top with short ribs, corn, kimchi, green onion, and white sesame seeds. Feel free to go wild with the toppings and make a totally new combination!
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Want more ramen inspiration? Try these recipes out!
Korean Short Rib Ramen
Korean BBQ is honestly to-die-for. Try our rendition of Korean short ribs, made with a delicious marinade to bring you so much flavor. Add them to ramen with kimchi and green onion and you've got a solid dinner.
4 pounds bone-in beef short ribs
1 cup soy sauce
1 pear (grated)
1 yellow onion (grated)
3/4 cup brown sugar
3 cloves garlic (grated)
2 tbsp sesame oil
1/4 cup mirin
1/4 cup kimchi
Green onion (sliced)
White sesame seeds (garnish)
Combine soy sauce, pear, yellow onion, brown sugar, garlic, sesame oil, and mirin to create marinade.
Cover short ribs in the marinade and marinate for 1-2 days.
Heat a pan over medium-high heat and cook short ribs 4 minutes each side.
Prepare Mike's Mighty Good Spicy Beef Ramen cup according to package instructions.
Assemble bowl: Add short ribs, corn, kimchi, green onion, and white sesame seeds.