Ingredients
Scale
- 1.5 lbs Beef Chuck Roast, cut into 1-inch cubes
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 4 cups Beef Broth
- 1 cup Soy Sauce (low sodium preferred)
- 1/2 cup Mirin
- 1/4 cup Brown Sugar
- 2 tablespoons Ginger, grated
- 1 teaspoon Red Pepper Flakes (optional)
- 1 package (14 oz) Ramen Noodles (discard flavor packet)
- 2 scallions, thinly sliced (for garnish)
- 1 soft boiled egg, halved (for garnish)
Instructions
- Step 1: In your slow cooker, combine the beef chuck roast, onion, garlic, beef broth, soy sauce, mirin, brown sugar, grated ginger, and red pepper flakes (if using). Stir well to ensure the beef is coated in the sauce.
- Step 2: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Step 3: Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Skim off any excess fat from the surface of the broth.
- Step 4: Return the shredded beef to the slow cooker. Add the ramen noodles and stir gently to combine. Cook for another 10-15 minutes, or until the noodles are tender. The noodles may absorb some of the broth, so adjust cooking time as needed.
- Step 5: Ladle the ramen into bowls. Garnish with sliced scallions and a halved soft-boiled egg. Serve immediately.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent dryness.
- For a richer flavor, consider adding a tablespoon of sesame oil to the slow cooker during the final 10 minutes of cooking.
- Serve with a side of kimchi or quick pickled ginger for an extra burst of flavor and texture.
- To achieve perfectly soft-boiled eggs, gently lower them into simmering water for exactly 6 minutes; an instant-read thermometer can ensure a perfect 158°F (70°C) internal temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American