How to Cook Birria Ramen w/ Fresh Ramen
How to Cook BIRRIA RAMEN w/ Fresh Ramen is a medium Fusion (Asian‑Mexican) recipe that serves 4. 550 calories per serving. Recipe by Quang Tran on YouTube.
Prep: 1 hr 15 min | Cook: 55 min | Total: 2 hrs 30 min
Cost: $17.60 total, $4.40 per serving
Ingredients
- 2 lb Beef Roast (trimmed, cut into 1‑inch cubes)
- 1 L Beef Broth (low‑sodium; can substitute chicken stock)
- 3 medium Onion (peeled and finely chopped)
- 1 clove Garlic (minced)
- 1 Tbsp Ground Cumin (toasted for extra aroma)
- 0.5 Tbsp White Pepper (ground)
- 0.5 Tbsp Black Pepper (freshly ground)
- 5 pieces Bay Leaves (dried)
- 0.5 Tbsp Dried Thyme (or any dried herb)
- 1 Tbsp Salt (kosher or sea salt)
- 3 cups All‑Purpose Flour (sifted)
- 1 Tbsp Baking Soda (baked at 420°F for 1 hour to create "baked baking soda")
- 300 ml Warm Water (about 110°F, for dough)
- 1 handful Cilantro (roughly chopped)
- 1 piece Jalapeño (thinly sliced, seeds removed for less heat)
- 1 tsp Chili Powder (optional for extra Mexican heat)
- 1 Tbsp Cholula Hot Sauce (optional, adds tangy heat)
- 2 Tbsp Vegetable Oil (for searing beef)
- 4 pieces Lime Wedges (for serving)
Instructions
Make the Spice Marinade
In a mixing bowl combine ground cumin, white pepper, black pepper, bay leaves, dried thyme, and salt. Stir in the beef broth until the spices are fully dissolved.
Time: PT5M
Marinate the Beef
Add the cubed beef roast to the spice broth, toss to coat, and let sit for at least 5 hours (overnight is best).
Time: PT5M
Prepare Baked Baking Soda
Spread the tablespoon of baking soda on a baking sheet and bake at 420°F for 1 hour. Let cool before using in the dough.
Time: PT1H
Temperature: 420°F
Make the Ramen Dough
In a large mixing bowl combine sifted flour and the baked baking soda. Slowly add the warm water while stirring until a shaggy dough forms.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for at least 20 minutes until smooth and elastic.
Time: PT20M
Rest the Dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.
Time: PT30M
Temperature: 4°C
Roll and Cut Noodles
Divide the dough into 4 portions. Using a pasta machine (or rolling pin), flatten each portion to setting 4 (medium thickness). Feed through the spaghetti cutter attachment to produce long strands. Dust with flour to prevent sticking.
Time: PT15M
Sear the Beef
Heat vegetable oil in the Instant Pot on “Sauté” mode. Add the marinated beef cubes and sear until browned on all sides, about 5 minutes.
Time: PT5M
Temperature: medium heat
Pressure‑Cook the Beef
Add the remaining spice‑infused broth to the Instant Pot. Secure the lid, set to “Manual” high pressure for 45 minutes, then allow natural release for 10 minutes before quick‑releasing any remaining pressure.
Time: PT55M
Temperature: high pressure
Prepare the Ramen Noodles
Bring a large pot of water to a rolling boil. Add a pinch of salt, then drop in the fresh ramen strands. Cook for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain well.
Time: PT5M
Temperature: 212°F
Assemble the Bowls
Divide the cooked noodles among 4 bowls. Ladle hot beef broth over the noodles, top with seared beef pieces, chopped cilantro, sliced jalapeño, and a drizzle of Cholula hot sauce. Serve with a lime wedge on the side.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten‑containing, Dairy‑free, Nut‑free
Allergens: Wheat (flour)
Ingredient Substitutions
- Instead of Beef Roast: Chuck roast, Brisket
- Instead of Beef Broth: Chicken stock, Vegetable broth
- Instead of Onion: Shallots
- Instead of Garlic: Garlic paste
- Instead of Ground Cumin: Coriander powder
- Instead of White Pepper: Black pepper (use less)
- Instead of Black Pepper: White pepper
- Instead of Bay Leaves: Thyme
- Instead of Dried Thyme: Oregano
- Instead of Salt: Soy sauce (adds umami)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Baking Soda: Regular baking soda
- Instead of Cilantro: Thai basil
- Instead of Jalapeño: Serrano pepper
- Instead of Chili Powder: Paprika
- Instead of Cholula Hot Sauce: Tapatío, Sriracha
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Instant Pot
- Blender
- Chef’s Knife
- Cutting Board
- Mixing Bowl
- Pasta Machine or Rolling Pin
- Measuring Cups and Spoons
- Large Pot
- Strainer
- Tongs
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Marinate the beef for at least 5 hours
- Knead the ramen dough for a full 20 minutes
- Rest the dough for 30 minutes
- Pressure‑cook the beef for 45 minutes under high pressure
- Cook fresh ramen noodles for only 1 minute
Chef Tips from the Video
- Toast the cumin and white pepper briefly for a smoky note
- Baking the baking soda changes its pH, giving the ramen dough a chewier texture
- Slice the beef against the grain for maximum tenderness
- Finish each bowl with a squeeze of fresh lime for brightness
Troubleshooting
Dough feels too dry and cracks
Add water a teaspoon at a time while kneading until the dough comes together.
Noodles stick together after cooking
Rinse immediately in ice water and toss with a little oil before serving.
Broth is too salty
Dilute with additional water or unsalted stock, then re‑taste and adjust seasoning.
Beef is tough
Ensure the pressure‑cooking time is at least 45 minutes and that the Instant Pot reached full pressure before timing.
Storage
Refrigerator: Broth and cooked beef keep up to 3 days in airtight containers; fresh noodles are best used the same day.
Freezer: Broth freezes well for up to 2 months; raw marinated beef can be frozen for 2 months.
Room temperature: Dry ramen dough can sit at room temperature for up to 2 hours before rolling.
Make-Ahead Tips
- Marinate the beef overnight for deeper flavor
- Prepare and bake the baking soda ahead of time; store in an airtight jar
- Broth can be made up to 3 days in advance and reheated
- Dough can be rested and refrigerated for up to 12 hours before rolling
Frequently Asked Questions
What is the cultural significance and history of Beer Berry Beef Ramen in Asian‑Mexican fusion cuisine?
Beer Berry Beef Ramen is a modern fusion creation that blends traditional Japanese ramen techniques—hand‑made noodles and a rich broth—with Mexican flavors like chili powder, jalapeño, and Cholula hot sauce. It reflects the growing trend of cross‑cultural street food where Asian comfort dishes meet bold Latin American spices.
What are the traditional regional variations of ramen in Japan and how does this recipe differ?
Traditional Japanese ramen varies by region—tonkotsu (pork bone) in Kyushu, miso ramen in Hokkaido, and shoyu (soy sauce) ramen in Tokyo. This recipe diverges by using a beer‑infused beef broth and Mexican heat, while still honoring the hand‑pulled noodle technique of classic ramen.
What occasions or celebrations is ramen traditionally associated with in Japanese culture, and how can Beer Berry Beef Ramen fit into those occasions?
Ramen is often enjoyed as a comfort food during cold weather, late‑night meals, and casual gatherings. Beer Berry Beef Ramen can serve as a festive centerpiece for fusion‑themed parties or as a hearty family dinner, especially when paired with Mexican side dishes like guacamole or elote.
What authentic traditional ingredients are used in classic ramen broth versus the beer‑berry broth in this recipe?
Classic ramen broth typically uses pork bones, chicken, kombu, and dried shiitake for umami. In this fusion version, the broth relies on beef stock, beer flavor (simulated by the “beer berry” concept), cumin, white pepper, and bay leaves, introducing Mexican aromatics while keeping the depth of a traditional stock.
What other Asian‑Mexican dishes pair well with Beer Berry Beef Ramen?
Pairs nicely with Mexican street corn (elote), sushi‑style avocado rolls with lime, or a simple cucumber‑lime salad. For a full meal, serve with a side of crispy tortilla chips tossed in chili‑lime seasoning.
What are the most common mistakes to avoid when making Beer Berry Beef Ramen at home?
Common pitfalls include under‑marinating the beef, over‑kneading the dough (which makes it tough), cooking the fresh noodles too long, and neglecting to season the broth after pressure cooking. Follow the timing cues and taste the broth before serving.
Why does this Beer Berry Beef Ramen recipe use baked baking soda in the noodle dough instead of regular baking soda?
Baking the baking soda reduces its alkalinity, creating a milder pH that yields a chewier, less soapy noodle texture. This technique mimics the effect of traditional kansui used in authentic ramen noodles.
Can I make the broth for Beer Berry Beef Ramen ahead of time and how should I store it?
Yes, the broth can be prepared up to three days in advance. Cool it quickly, transfer to airtight containers, and refrigerate. Reheat gently on the stove, adjusting salt and hot sauce to taste before serving.
What does the YouTube channel Quang Tran specialize in?
The YouTube channel Quang Tran focuses on bold, experimental fusion recipes that blend Asian techniques with Latin American flavors, often featuring hands‑on demonstrations, high‑energy commentary, and step‑by‑step guides for home cooks.
How does the YouTube channel Quang Tran's approach to Asian‑Mexican fusion cooking differ from other fusion cooking channels?
Quang Tran emphasizes real‑time cooking challenges, such as making fresh ramen dough from scratch, and incorporates street‑food elements like beer‑infused broths and hot sauces. Unlike many channels that stick to one cuisine, he consistently merges two distinct culinary traditions in each episode.
Last updated: August 28, 2026
