Deep, creamy, and gently spicy, this ramen pairs marbled Wagyu beef with tender dumplings filled with savory broth jelly and a spoonful of fragrant miso butter. It feels like a restaurant bowl, yet it comes together neatly at home. We start with Buldak Carbonara noodles, enrich the sauce with egg yolks and Japanese mayonnaise, then finish with a rich beef broth and juicy Wagyu striploin.
Ingredients
Wagyu steak
- Wagyu striploin
- Salt, black pepper, garlic powder
Miso butter
- Butter
- White miso
- Green onions
Broth jelly for the dumplings
- Beef broth
- Gelatin
- Green onions, ginger
- Soy sauce, sesame oil, black pepper
Dumpling filling and wrappers
- Wonton/dumpling wrappers
- Ground pork
- Green onions, chives
- Garlic, ginger paste
- Soy sauce, sesame oil, white vinegar
- Salt and pepper
- Broth jelly cubes
Sauce and noodles
- Buldak Carbonara instant noodles (with sauce and seasoning packets)
- Kewpie Japanese mayonnaise
- Egg yolks
- Minced garlic
- Hot beef broth for serving
To serve
- Marinated soft-boiled eggs
- Bok choy
- Green onions
Step-by-step recipe
- Make the broth jelly. In a small saucepan, combine the beef broth, sliced ginger, green onions, soy sauce, sesame oil, and black pepper. Bring to a boil, then simmer for 10–15 minutes.
- Strain the broth, add the gelatin, and stir well until fully dissolved. Pour into a shallow dish in a 1/2- to 3/4-inch layer, cool, and refrigerate until set, about 1 1/2 to 2 hours. Cut the jelly into small cubes.
- Mix the ground pork with green onions, chives, minced garlic, ginger paste, soy sauce, sesame oil, white vinegar, salt, and pepper. Gently fold in the broth jelly cubes.
- To shape the dumplings, place a portion of filling in the center of each wrapper, moisten the edges with water, and seal carefully. Work quickly so the jelly does not melt.
- Steam the dumplings for 8–10 minutes on parchment or a lettuce leaf so they do not stick. Keep the finished dumplings warm.
- Make the miso butter: combine the softened butter, white miso, and finely chopped green onions. Mix until smooth, then chill.
- Cook the Wagyu steak. Heat a dry skillet over high heat. Season the striploin with salt, black pepper, and garlic powder. Sear for 1 1/2 to 2 1/2 minutes per side, depending on your preferred doneness. Add a knob of miso butter at the end and spoon it over the steak. Rest for 5 minutes, then slice thinly against the grain.
- Make the ramen sauce: in a large warm bowl, whisk together the egg yolks, Kewpie mayonnaise, minced garlic, and the sauce packets from the Buldak noodles.
- Cook the noodles until al dente. One minute before they are done, add the halved bok choy to the same water and blanch briefly. Drain well.
- To assemble, divide the noodles among deep bowls and quickly toss with the sauce. Ladle in hot beef broth for a silky, lightly creamy texture.
- Top with the Wagyu slices, dumplings, halved marinated egg, and bok choy. Finish with green onions and serve immediately.
Nutrition per serving
| Calories | ~1050 kcal |
|---|---|
| Protein | ~55 g |
| Fat | ~60 g |
| Carbohydrates | ~80 g |
| Sodium | ~3800 mg |
| Fiber | ~4 g |
| Sugars | ~6 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- The broth jelly should set into firm cubes: give it enough time in the refrigerator and do not overheat the filling while shaping the dumplings.
- No Wagyu? Use a well-marbled ribeye or quality striploin, keeping the same searing technique and resting time.
- Adjust the heat to taste by using more or less of the Buldak sauce packet, and add a splash of broth for a softer balance.
- You can use store-bought marinated eggs or marinate your own in soy sauce with mirin and sugar for 6–12 hours.
- Round or square wrappers both work for the dumplings — the key is to seal the edges tightly.
Frequently asked questions
Can I replace gelatin with agar-agar?
Yes, but the texture will be more brittle and less juicy. Agar sets at room temperature and does not melt as readily, so use it sparingly and measure carefully.
What if I do not have Buldak Carbonara noodles?
Use any good-quality wheat ramen noodles and make a creamy, savory sauce with egg yolks, a little mayonnaise, soy sauce, a pinch of sugar, and chili.
How do I make this without pork?
Swap the ground pork for chicken or turkey, adding a little pork fat or butter for juiciness, and keep the soy sauce for depth of flavor.