Duck Ramen Recipe

Toast dried shiitake mushrooms in a dry skillet over medium heat for 1–2 minutes until fragrant. Smash garlic cloves lightly and slice ginger. In a large stockpot, add beef bone broth, water, toasted shiitake, garlic, sliced ginger, and the halved onion. Bring to a gentle simmer over medium heat.

Stir in soy sauce, mirin, shaoxing wine, brown sugar and 2 tablespoons gochujang. Reduce heat to low and simmer gently, uncovered, for 30–40 minutes to meld flavors. Skim any foam or excess fat occasionally.

After simmering, remove onion, ginger and shiitake (reserve shiitake if you want to slice into bowls). Taste and season with toasted sesame oil, salt and black pepper. Keep broth hot on the lowest heat while you finish other components.

Pat short ribs dry and season lightly with salt and pepper. Preheat oven to 325°F (160°C).

Heat vegetable oil in a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove ribs and set aside.

Reduce heat to medium. Add minced garlic, minced ginger and the white parts of the scallions to the pot; cook 30–45 seconds until fragrant. Stir in 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons brown sugar and 1 tablespoon rice vinegar; cook 1 minute to bloom the paste.

Return short ribs to the pot, add 1 cup beef broth (or reserved hot broth) to come halfway up the ribs. Bring to a simmer, cover, then transfer to the oven. Braise for 2 to 2.25 hours until meat is fork-tender and falling off the bone (time varies by cut).

Remove ribs from oven. Transfer ribs to a cutting board and shred or slice meat, discarding excess fat and bones. Skim fat from cooking liquid, then reduce the liquid on the stovetop over medium-high heat for 8–10 minutes until slightly thickened into a glossy sauce. Toss shredded beef in the reduced sauce and sprinkle toasted sesame seeds. Keep warm.

Score the skin of duck breasts in a crosshatch pattern without cutting into the meat. Pat dry with paper towels. Season both sides generously with kosher salt and black pepper; let sit at room temperature for 15 minutes.

Place a cold skillet over medium-low heat and add the duck breasts skin-side down (no added fat yet). Cook slowly so the fat renders: 8–12 minutes, pressing occasionally and pouring off excess fat into a heatproof container as needed. Increase heat to medium-high for the last 1–2 minutes to crisp the skin.

Flip the breasts, add 1 teaspoon neutral oil if the pan is dry, and sear the flesh side for 1–2 minutes. Check internal temperature: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Remove to a cutting board and rest 6–8 minutes before slicing thinly across the grain.

Bring a separate pot of water to a rolling boil. Cook fresh or dried ramen noodles per package instructions (fresh ~2–3 minutes, dried ~4–5 minutes) until just al dente. Drain, rinse briefly under hot water if desired to remove excess starch, and divide into bowls.

Reheat broth if necessary and taste for seasoning; adjust with a splash of soy or salt. Place 1 cup hot broth over the noodles in each bowl.

Arrange several pieces of shredded gochujang short rib in each bowl, and fan 1 sliced seared duck breast over the noodles. Add baby spinach or quickly blanched bok choy to wilt in the hot broth.

Halve soft-boiled eggs and place one half in each bowl (or one whole egg per bowl if serving two). Garnish with sliced scallions (green parts), nori strips, a drizzle of sesame oil, toasted sesame seeds, and a pinch of gochugaru or chili flakes if using. Add pickled kimchi on the side or a small spoonful atop the bowl for acidity.

Serve immediately while hot.