Creamy Oxtail Ramen
There are bowls of ramen, and then there’s this. Tender, slow braised oxtail simmered in a deeply seasoned, caramelized gravy meets rich and creamy carbonara ramen for a bowl that is pure comfort from the first bite to the last. The noodles soak up all that savory oxtail goodness, while a jammy seasoned soft boiled egg, fresh green onions, and a little chili crisp bring everything together. It’s bold, creamy, spicy, and packed with flavor in a way that makes it almost impossible to put the bowl down.
Ingredients
Oxtail
- 3-4 lbs oxtail
- 1 cup bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1/2 cup green seasoning
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp allspice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp ketchup
- 2 tbsp browning
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Creamy Ramen
- 2 packs buldak carbonara ramen noodles
- 2 cups water
- 1 cup heavy cream
Seasoned Soft Boiled Eggs
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 tsp sesame oil
- Water enough to cover while boiling
Garnish
- Green onions chopped
- Chili crisp
Instructions
Seasoned Soft Boiled Eggs
- To a pot of boiling water, using a ladle, gently lower the eggs one at a time into the pot. Set a timer for 6 minutes.
- While these are boiling, get a bowl and fill it with water and ice to create an ice bath. Once the timer is up, remove the eggs from the boiling water and place them into the ice bath.
- Peel the eggs and add to a container with soy sauce, mirin, and sesame oil. Place in the fridge until you’re ready to serve.
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid and vegetables. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the seared oxtail.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender.
- Skim off excess oil from the gravy, add ketchup, then bring to a simmer and reduce until thickened. Once the thickness has reached your liking, remove from heat and set aside.
Creamy Ramen
- Bring 3 cups of water to a boil and add the ramen noodles. Follow cooking instructions to make sure they are cooked through.
- Once cooked, remove the noodles, leaving the broth in the pot to continue cooking. Add the carbonara seasoning packet and a cup of heavy cream and allow the broth to thicken and reduce. This should take about 4-5 minutes.
- This ramen does also come with a spicy packet; approach with caution, a little goes a long way. I decided not to use it since I added chili crisp at the end.
Assemble
- To the bottom of the ramen bowl, add a 1/4 cup of the oxtail gravy, followed by the cooked ramen noodles.
- Now that the broth is thick and creamy, pour over the noodles.
- At this point, pick out your favorite pieces of oxtail and add them to the ramen with one of the seasoned soft-boiled eggs cut in half. Garnish with green onions, chili crisp, and enjoy!