Easiest Way to Make Quick Venison &amp; Kimchi Ramen
Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, venison & kimchi ramen. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Venison & Kimchi Ramen is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Venison & Kimchi Ramen is something which I’ve loved my entire life.
Venison is considered to be a relatively healthy meat for human consumption. Since deer are inherently wild animals living on grass and wild plants, their meat can be consumed as part of a naturally healthy diet. Venison is higher in moisture and protein, and the protein is more diverse in amino acids and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook venison & kimchi ramen using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Venison & Kimchi Ramen:
- Get 2 cloves garlic, minced
- Take 180 g venison steak, cut into thin strips
- Take 10 g fresh ginger root, minced
- Take 2 1/2 tbsp soy sauce
- Get 1 1/5 tbsp Mirin
- Prepare 2 tsp sesame oil
- Prepare 100 g woodland mushrooms, sliced
- Get 1/2 white onion, diced
- Take 650 ml Beef stock
- Get 140 g Kimchi
- Take 2 tbsp Kimchi liquid
- Make ready 80 g soba noodles
- Prepare 2 tbsp dried seaweed
Tenderloins and strip loins are great cooked to medium rare, while osso buco and stew meats should be cooked low and slow. Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Then remove from marinade and grill or roast until meat is medium rare.
Instructions to make 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!
This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. All animals are field harvested using a mobile processing unit. These species produce venison that is extremely lean and of the highest quality. The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the "mock" tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.
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