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Ramen Broth

Prep Time:

30 Minutes

Cook Time:

1 Hour


2 Servings


About the Recipe


  • 1.5 pounds boneless short ribs, 2" pieces

  • 1/2 teaspoon Good Gyal Jinger seasoning blend

  • Salt and freshly ground pepper, to taste

  • 1 tablespoon vegetable oil

  • 1 large sweet onion, sliced

  • 4 cloves garlic, minced

  • 1/2 teaspoon red pepper flakes, or to taste

  • 1 teaspoon grated fresh ginger

  • 1/3 cup mirin

  • 2/3 cup low-sodium soy sauce

  • 4 cups chicken broth

  • 2 cups water


Step 1

In a bowl season the short ribs with oil, soy, Good Gyal Ginger, salt and pepper.

Step 2

Cover and place in the refrigerator to marinate for about 1-2 hours; up to 24 hours.

Step 3

Heat the remaining oil in a large Dutch oven or heavy-bottomed pot, over medium-high heat. In batches brown the short ribs on all sides, about 2-3 minutes per side. Remove and reserve.

Step 4

To the same pot, add the onions and sauté until they begin to brown, about 2-3 minutes. Stir in the garlic, ginger and red pepper flakes, and wait 1 minute.

Step 5

Deglaze the pot with the sake. Using a wooden spoon, scrape all the browned bits from the bottom of the pan. Cook until the sake has reduced to half.

Step 6

Pour in the chicken broth. Bring to a boil and then add the short ribs (and juices) back into the pot.

Step 7

Remove the short ribs and strain the broth into another pot.

Step 8

Add the water to the broth. Taste and adjust the seasoning, and let the broth simmer for 15 more minutes.


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