GYUKOTSU (BEEF BONE) RAMEN Recipe + ASMR Eating Sounds
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- Опубліковано 18 жов 2024
- I honestly liked this more than Tonkotsu! That's saying something since Tonkotsu is amazing in its own right 😋 Give it a try and let me know what y'all think!
🍜STEPS & TIMING🍜
» Day 1: 8:00AM ➙ Soak beef bones for 12 hours.
» Day 1: 8:00PM ➙ Drain bones and place in a clean stock pot.
» Day 1: 8:05PM ➙ Top bones off with water. Blanch bones for 15 minutes. It’ll take some time for the water to boil. Skim all the scum that rises.
» Day 1: 8:35PM ➙ Drain, rinse & clean bones. Clean pot.
» Day 1: 8:45PM ➙ Top bones off with water 1-2 inches above bones. Bring to a rolling boil. Cover with lid. Lower to a safe temperature setting (don’t want things to overflow when sleeping) & boil for 12-18 hours.
» Day 2: 8:00AM ➙ In the morning, add water & bring the broth back up to a ROLLING BOIL. Cover and lower temperature setting to one that maintains the rolling boil when covered. Every 1-2 hours, stir & add water as necessary. Every time you remove the lid, bring broth back to a rolling boil, cover with lid and lower temperature setting to one that maintains the rolling boil when covered.
*Traditionally, gyukotsu is light and clear broth as it’s kept at a light simmer. I used the rapid boil tonkotsu method because I wanted a richer, beefier broth. The rapid boil moves, agitates and breaks down the bones, which extracts the collagen. The collagen is converted to gelatin. The gelatin emulsifies the fat and liquid, which creates the SIGNATURE WHITE COLOR.
» Day 2: 8:15AM ➙ Boil eggs for 6 min 15 sec. Transfer to ice water to halt cooking. Peel. Marinate until ready to eat.
» Day 2: 1:00PM ➙ Prepare & add aromatics to the broth in the last hour of cooking. I don’t add them at the beginning because they can burn and darken the broth.
» Day 2: 1:05PM ➙ Prepare tare. Add sake & mirin. Heat on medium for 5 minutes to burn off the alcohol. Add rest of ingredients. Heat for another 5 minutes.
» Day 2: 1:20PM ➙ Prepare toppings. I used ribeye, asparagus, green onions, minced onions, soft-boiled eggs and nori.
» Day 2: 2:00PM ➙ Strain broth.
» Day 2: 2:10PM ➙ Boil water. Add tare and broth to a bowl. Cook noodles according to your brand’s instructions. Add noodles. Add toppings. ENJOY!!!
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🍜INGREDIENTS🍜
» Serving Size = 8 to 12 bowls (depending on your bowl size)
» Gyukotsu Broth Ingredients:
4 lb beef neck bones
3 lb beef marrow bones
stock pot
whole head of garlic (halved)
3 green onions
½ onion (peeled)
1 inch knob of ginger
» Ramen Egg (Ajitsuke Tamago) Ingredients:
6 eggs
½ cup soy sauce
½ cup mirin
½ cup sake
½ cup water
ice water
» Tare Ingredients:
¼ cup mirin
¼ cup sake
½ cup soy sauce
½ cup water
1 tsp dashi powder
1 tsp salt
1 tsp chicken powder
» Sun Noodles: sunnoodle.com/f...
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🍜LET'S CONNECT🍜
» IG: / healthcareduo
Thank you for the new recipe. I really like to try this recipy.
Your welcome! Definitely let me know if you try it or have questions. I liked this just as much as my Tonkotsu!
Lmaoooo I laughed so hard about that Quang tran impression
exactly the same thought my man. :/
Looks delish, my mouth is watering. A question though. Why do you dump all the broth after the first boil? Isn't there a lot of umami in that broth? Seems like a big waste to me. Please explain. Thanx!
Thanks Evan it was! I do it mainly so I can clean the bones and pot to ensure that signature white color. Even a little bit of scum and coagulated blood can darken the broth. It's CRAZY how much more scum beef bones produce than pork bones. But you do bring up a great point. If you're using beef marrow bones, since that marrow is so exposed they can definitely lose a lot of flavor in the first boil. I'd say if you're not so concerned with the broth's color, skim off all the scum in the first boil and keep the water. If you do care about the broth's color, you still get amazing results and flavor despite dumping the water!
That's really awesome recipe! Matt, Please show us famous Ichiran Ramen restaurant recipe comes with red dry sauce and how do they make noodles... Please
Thank you for the kind words Ashish! As far as the tonkotsu broth, you can find my recipe here: ua-cam.com/video/UyySREaA9NI/v-deo.html. For the noodles, I have a recipe in my first video: ua-cam.com/video/D3BkAmCi9sQ/v-deo.html. A warning though... it's very hard to make them because the dough is extremely dry. That dryness is what makes the noodles so chewy. And unfortunately, I'm not sure what their hot sauce is. It's their secret recipe I wish I could help more 😅
That looks Amazing:) *New Subscriber here LIKE 7
Thanks RoxyGirl! You've got some amazing looking videos and thumbnails (: Keep up the great work I feel like you're on track to have a viral vid soon!
Matt Kwong Thank you so much appreciate that💕
Gyokotsu, I was wondering what they called a beef ramen, you should make a flavor oil "negi abura" with beef fat.... Oooooooooooweeee
Could you use ribs instead of neck bones?
You should use a finer strainer, also take the meat off the bone and clean more thoroughly.
I love this recipe. Kind of another ramen recipe beside pork bones. Anyone can suggest me for how to make cashu from beef instead of pork belly. What kind of cutting meat do we use? S
If I using pressure cooker how much time it need to make the broth, and how big the fire for cooking is? Thank you
I would say 5 hours on a low flame in a pressure cooker. You'll need to open it up every hour or so to stir and crush the bones 🙂
@@takeoutmadeeasy woah, nice! Also, if I use the remain for second soup Is it still good?
@@bismarrezaaraisyi384 Yes, you can put the leftovers in the fridge. It'll become like jello. Reheat it again and it'll taste great!
I'm using beef skull and beef fat(for the aroma oil) they both have that funky smell. Were you experiencing this too?
Yes it's a pretty normal thing! You'll definitely know there is a ramen shop nearby in Japan just by smell. I've never used pig or beef skulls for my ramen but I would think all those extra organs and tidbits add to the funk 😄
Also major props for using skulls 👏 that's as traditional as you can get!
@@takeoutmadeeasy they're kinda hard to clean though. My stock kinda turned out a little bit dark.
Seems like a nice recipe, but the asparagus feels out of place and raw onion maybe too overpowering imo. Maybe shallots though...
Why do you pour out the water from the first boil?
The first boil has a lot of impurities/blood that prevent your broth from becoming white (:
i dont have sake and mirin
can i use water and more soy sauce ?
Hi apologies for the late reply. Yes you can make due with what you have. Mirin is a bit sweet so you could add some sugar 🙂
@@takeoutmadeeasy Thanks :)
Why did this have to turn into an ASMR video of eating in the end? 🤢
Do you soak it in the fridge or does it matter?
In my opinion it doesn't matter but it's always safer to soak it in the fridge
@@takeoutmadeeasy I made it my family really liked it👍👍👍
@@josephb834 Nice! Happy to hear it was a success 🙂🙌
Could this be eaten with Chashu?
Absolutely you can top ramen with anything you want! The broth is super savory so the chashu will prob bring in a nice contrast
Never heard of beef ramen.
Intresting 🤔
Gyukotsu's definitely not as well known as the others but it's becoming more common in Japan. Tottori prefecture, Kudamatsu and a restaurant called Matador are most known for it but they do a light simmer for a clear broth. If I'm gonna be 100, I liked my version just as much if not more than my Tonkotsu haha!
Why clean the scum if you are gonna rinse the bones?
There's quite a lot of scum and I like to trash it rather than let it go down the drain 👍
If you compare to tonkotsu ramen ? Which one is better mate ?
I think it depends on my mood. If I want beef or pork that day haha! I love them both!
@@takeoutmadeeasy what part of beef do you recommend for this recipe mate ?
@@2006mumu A combination of beef neck bones and beef marrow bones 🙂
Question: all the tare ingredients except for the sake and water have sodium. Why add salt?
Sayong ung beef broth haha
I love the video until 5:59, a great recipe but WHY do people eat in such a discusting way ? If people eat with sounds like that in my house they don't get to finish their meal and I wil NEVER eat at the same place with that person again. ASMR IS SICKENING don't include it with recipe video's !