Beef Small Intestine Ramen: A Rich Broth and Chewy Delicacy
A Symphony of Deep, Rich Flavors: Special Beef Small Intestine Ramen Recipe
Elevate your ramen experience by adding generous portions of premium, pre-cleaned beef small intestines, renowned for their sophisticated flavor. The chewy texture of the intestines combined with a spicy, invigorating broth makes this dish perfect for a hangover cure or a hearty, satisfying meal.
Main Ingredients- 1 packet Ramen (choose your favorite brand)
- 100g Pre-cleaned Beef Small Intestine
- 500ml Water (refer to ramen package for recommended amount)
Aromatic Vegetables- 1 Cheongyang pepper (use 2 for extra spice)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 5 Perilla Leaves (adds a wonderful aroma)
- 1 Cheongyang pepper (use 2 for extra spice)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 5 Perilla Leaves (adds a wonderful aroma)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the ramen. Slice the Cheongyang pepper diagonally after removing the stem, and thinly slice the onion after peeling it. Chop the scallion into bite-sized pieces or slice it diagonally, and thinly slice the washed perilla leaves.
Step 2
Remove the stem from the Cheongyang pepper and slice it thinly on the bias to prepare its spicy aroma and flavor.
Step 3
Peel and thinly slice the onion. Sliced onions will add sweetness and a refreshing taste to the broth.
Step 4
Slice the scallion diagonally or chop it into bite-sized pieces. Adding it towards the end of cooking will enhance the fragrant aroma.
Step 5
Wash the fresh perilla leaves thoroughly, remove the stems, and thinly slice them. The unique fragrance of perilla leaves pairs wonderfully with the rich flavor of beef intestines.
Step 6
Rinse the pre-cleaned beef small intestines lightly under running water and drain them. Since they are already cleaned, they are convenient to use.
Step 7
Heat a pot over medium heat without adding any oil. Add the prepared beef small intestines and pan-fry them slowly. The intestines will release their own natural fat, making them more savory as they cook.
Step 8
Once the intestines are lightly browned, use tongs or scissors to cut them into bite-sized pieces. Cutting them too small might diminish the chewy texture, so aim for a moderate size.
Step 9
When the intestines are sufficiently cooked and cut, add the coarse red pepper flakes, soy sauce, doenjang (fermented soybean paste), and minced garlic to the pot. Stir-fry over high heat. Be careful not to burn the seasonings while ensuring they are evenly coated on the intestines.
Step 10
After stir-frying the ingredients until well combined, pour in the measured 500ml of water and bring it to a rolling boil over high heat. This step allows the deep flavors of the beef intestines to infuse the broth, making it richer.
Step 11
Once the water is boiling, add the prepared vegetables (Cheongyang pepper, onion, scallion), the ramen soup base, and the ramen noodles. Cook until the noodles are done to your desired texture. Finally, garnish with the sliced perilla leaves for an aromatic finish.
