THREE INSANELY DELICIOUS RAMEN RECIPES THAT WILL BLOW YOUR MIND! 🤯

Ingredients

• 3 pound Beef Chuck Roast (cut into 2‑inch cubes for pressure cooking)
• 4 pieces Guajillo Chilies (stemmed, seeded, and roughly chopped)
• 2 pieces Pasilla Chilies (stemmed, seeded, and roughly chopped)
• 7 cup Beef Broth (3 cups for hydrating chilies, 4 cups for pressure cooker)
• 4 tablespoon Neutral Oil (vegetable or canola oil, divided for searing and sautéing)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 teaspoon Granulated Garlic (BFF Seasoning) (or regular garlic powder)
• 1 medium Yellow Onion (sliced)
• 14 pieces Garlic Cloves (peeled; 6 for beef broth, 4 for shrimp, 4 for carbonara)
• 3 tablespoon Apple Cider Vinegar
• 1 tablespoon Fresh Cilantro (chopped, for sauce blend)
• 1 tablespoon Ground Cumin
• 1 tablespoon Dried Oregano
• 2 pieces Chipotle Chilies in Adobo (minced)
• 15 ounce Fire‑Roasted Tomatoes (canned, whole or crushed)
• 3 packages Ramen Noodles (one package per variation, 3‑oz each)
• 4 ounce Pancetta (cut into small dice)
• 4 large Eggs (2 for carbonara, 2 for ramen eggs)
• 1/3 cup Parmesan Cheese (freshly grated)
• 12 large Shrimp (peeled and deveined)
• 1/3 cup Gochujang (Korean red pepper paste)
• 1 tablespoon Gochugaru (Korean red pepper flakes; optional substitute with smoked paprika + cayenne)
• 1/2 cup Heavy Whipping Cream
• 1.5 tablespoon Soy Sauce (or soy paste)
• 0.5 teaspoon Sesame Oil (use sparingly)
• 1 tablespoon Butter (for shrimp pan)
• 2 stalks Green Onions (thinly sliced for garnish)
• 1 Push Pin (for making a tiny hole in ramen eggs)

Instructions

1. Prep Chilies

   Remove stems and seeds from the 4 guajillo and 2 pasilla chilies, then roughly chop them.

   Time: PT5M

2. Hydrate Chilies

   Place the chopped chilies in a bowl and cover with 3 cups of hot beef broth. Let sit for 15 minutes until softened.

   Time: PT15M

3. Season and Sear Beef

   Pat the beef cubes dry, season with salt, pepper, and 1 tsp granulated garlic. Heat 2 tbsp neutral oil in the pressure cooker on the Browning setting and sear the beef in batches until browned on all sides.

   Time: PT10M

4. Sauté Onion

   Add the sliced yellow onion to the pot and sauté for about 5 minutes, until softened and translucent.

   Time: PT5M

5. Add Garlic and Vinegar

   Stir in 6 peeled garlic cloves (roughly chopped) and sauté for 1 minute. Then add 3 tbsp apple cider vinegar and cook for another 2 minutes to evaporate.

   Time: PT3M

6. Blend Chili Sauce

   Transfer the softened chilies, their soaking broth, 1 tbsp fresh cilantro, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 minced chipotle chilies, and the 15‑oz can of fire‑roasted tomatoes to the blender. Blend until completely smooth.

   Time: PT5M

7. Combine Beef and Sauce, Pressure Cook

   Return the seared beef and any accumulated juices to the pressure cooker. Add the blended chili sauce and enough beef broth to cover (about 4 cups total). Secure the lid, set the valve to pressure, and cook on high pressure for 5 minutes. Allow natural pressure release for 12 minutes.

   Time: PT17M

8. Render Pancetta (Carbonara Ramen)

   While the beef broth is cooking, place 4 oz diced pancetta in a cold skillet. Turn heat to medium‑high and cook, stirring occasionally, until the fat renders and the pieces are crisp, about 5 minutes.

   Time: PT5M

9. Prepare Carbonara Egg Mixture

   In a mixing bowl, whisk together 2 large eggs, 1/3 cup grated Parmesan, and 1 tsp freshly ground black pepper until smooth.

   Time: PT3M

10. Boil Ramen Noodles

    Bring a large pot of water to a rolling boil. Add one package of ramen noodles and cook for 3 minutes, or until just tender. Drain, reserving a small cup of cooking water.

    Time: PT3M

    Temperature: 212°F

11. Finish Carbonara Ramen

    Return the drained noodles to the pot with the rendered pancetta (including some of its fat). Quickly pour the egg‑cheese mixture over the hot noodles, tossing vigorously to coat. Add a splash of reserved noodle water to achieve a silky, creamy sauce. Garnish with extra Parmesan and a pinch of chopped parsley if desired.

    Time: PT2M

12. Season and Toss Shrimp

    In a bowl, toss the 12 peeled shrimp with a drizzle of neutral oil, a pinch of the BFF seasoning, and 1 tbsp gochugaru (or smoked paprika + cayenne).

    Time: PT2M

13. Cook Shrimp

    Heat a skillet over medium‑high, add 1 tbsp butter and a splash of oil. Add the seasoned shrimp in a single layer and cook for about 25 seconds per side, until pink and just opaque.

    Time: PT1M

14. Make Gochujang Cream Sauce

    In the same skillet, add 1/3 cup gochujang, 1/2 cup heavy cream, 1.5 tbsp soy sauce, and 0.5 tsp sesame oil. Stir and simmer for 3 minutes until the sauce thickens slightly.

    Time: PT3M

15. Combine Shrimp Ramen

    Add the cooked ramen noodles (second package) to the skillet with the gochujang cream sauce. Toss to coat, adding a splash of noodle cooking water if needed for a smoother consistency. Return the shrimp to the pan, mix briefly, and garnish with sliced green onions and extra gochugaru for heat.

    Time: PT2M

16. Prepare Jammy Ramen Eggs

    Using a push pin, gently poke a tiny hole at the rounded (fat) end of each egg. Bring a pot of water to a rapid boil, lower the eggs in gently, and set a timer for 6 minutes 30 seconds. After timing, transfer eggs to an ice bath to stop cooking.

    Time: PT7M

    Temperature: 212°F

17. Peel Ramen Eggs

    Once cooled, gently tap and roll each egg to crack, then peel. The yolk should be a soft, jammy center.

    Time: PT3M

18. Finish Beef Broth

    After natural release, open the pressure cooker. Skim excess fat from the surface if desired, then bring the broth back to a gentle simmer for 5 minutes to meld flavors.

    Time: PT5M

19. Crisp Beef for Topping

    Remove a handful of beef pieces from the broth, pat dry, and quickly sear in a hot skillet with a little oil for 2 minutes until crispy edges form.

    Time: PT2M

20. Assemble Bowls

    Divide the three ramen broths into separate bowls. Add the appropriate noodles (beer ramen uses the third package of noodles), then top: Beer Ramen – crispy beef, sliced green onion, and a halved jammy egg; Carbonara Ramen – pancetta bits, extra Parmesan, and a sprinkle of parsley; Gochujang Shrimp Ramen – shrimp, extra gochugaru, and green onion.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

4g