Venison & Kimchi Ramen is the first thing that comes to many people’s mind when it comes to a delightul meal. Today, we are going to provide you instructions on serving a appetizing Venison & Kimchi Ramen.
We hope you got benefit from reading it, now let’s go back to venison & kimchi ramen recipe. To make venison & kimchi ramen you need 13 ingredients and 5 steps. Here is how you cook it.
First of all, below are the ingridients that you should ready to serve Venison & Kimchi Ramen:
- You need 2 cloves of garlic, minced.
- Use 180 g of venison steak, cut into thin strips.
- You need 10 g of fresh ginger root, minced.
- Get 2 1/2 tbsp of soy sauce.
- Prepare 1 1/5 tbsp of Mirin.
- Get 2 tsp of sesame oil.
- You need 100 g of woodland mushrooms, sliced.
- Take 1/2 of white onion, diced.
- Prepare 650 ml of Beef stock.
- Use 140 g of Kimchi.
- Provide 2 tbsp of Kimchi liquid.
- Use 80 g of soba noodles.
- Take 2 tbsp of dried seaweed.
After readying the ingridients, now we are set to make our delightful Venison & Kimchi Ramen:
- First, prepare the broth. Heat 1tsp sesame oil in a large saucepan over a medium heat and gently cook the onion, garlic and ginger for a few minutes until softened. Add the soy sauce and mirin and cook for a further 2 minutes. Pour in the beef stock and the liquid from the Kimchi. Bring to the boil and begin to simmer. Add in the woodland mushrooms and simmer gently while you prepare the venison & noodles..
- Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles)..
- While the noodles are cooking, quickly flash fry the venison: Heat up on a high heat a large frying pan with the remaining tsp of sesame oil and fry the strips for around 1 minute on each side. You’re just looking colour the meat. As soon as this is done, transfer to a plate..
- When the noodles are cooked and the venison is all fried, add this to the ramen broth and turn off the heat. Check the taste of the broth that it is to your liking..
- Divide this mixture between two bowls, and sprinkle over the dried seaweed before serving. You can either serve the kimchi on the side or pop it on top for extra flavour and texture!.
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Recipe : Venison & Kimchi Ramen
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