Beef Bulgogi Ramen

1. Napa Kimchi

In a bowl, combine fish sauce, fermented shrimp, anchovy extract, water, ginger, yellow onion, coarse chili powder, Korean pear, sweet rice flour, garlic, napa cabbage, and plum extract. Mix thoroughly and set aside to ferment slightly.

2. Kirby Cucumber Kimchi

In a separate bowl, mix garlic, light soy sauce, coarse chili powder, kirby cucumber, coarse sea salt, kosher salt, white sesame seeds, plum extract, and sesame oil. Set aside to marinate.

3. Beef Bulgogi

Heat canola oil in a pan over medium-high heat. Add sliced rib-eye beef, carrot, yellow onion, and garlic. Pour in light soy sauce, sake, rice wine (mirin), and dark brown sugar. Cook until the beef is browned and the vegetables are tender. Stir in plum extract and sesame oil. Set aside.

4. Bulgogi Sauce

In a small bowl, combine light soy sauce, sake, rice wine (mirin), yellow onion, light brown sugar, garlic, plum extract, and sesame oil. Mix well and set aside.

5. Ramen

Cook ramen noodles according to package instructions. Drain and set aside. In a large pot, add sesame oil and sauté the yellow onion until soft. Add cooked ramen noodles and mix in the bulgogi sauce. Stir until the noodles are well coated and heated through.

6. Assembly

Divide ramen noodles into bowls. Top each bowl with beef bulgogi, napa kimchi, and kirby cucumber kimchi. Garnish with green onion and toasted white sesame seeds. Serve hot and enjoy your flavorful Beef Bulgogi Ramen!