A Super Fusion Moose Ramen Dish

Thai Inspired Slow-Cooked Moose and Gochujang Ramen Bowl

Welcome, fellow food adventurers! Today, we’re embarking on a culinary journey that blends a rich, hearty meat of Alaska with the vibrant, bold tastes of Asia. Get ready for a super fusion dish that features slow-cooked moose roast with red Thai curry paste, complemented by ramen noodles seasoned with scallion oil and gochujang, a Korean fermented pepper paste. All topped off with a rainbow of fresh veggies!

 

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Build the Noodle Bowl! Add Scallion Oil Gochujang Ramen noodles to bowl, top with slow cooked Pulled Moose and the fresh veggies. Sprinkle with chopped scallions. This dish serves 4, and you will probably have some left-over moose.

 

This super fusion moose ramen is a feast for both the eyes and the palate. The tender, flavorful moose roast melds beautifully with the spicy, savory ramen noodles, while the fresh, crisp vegetables add a delightful crunch and burst of color. Enjoy this unique dish that brings together the best of Alaska and Asia in one unforgettable bowl.

Ingredients
For the Moose Roast:

  • 2 lbs moose roast (substitute beef)
  • 2 tbsp red Thai curry paste
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce, reduced sodium
  • 1/2 tbsp brown sugar
  • Salt and pepper to taste
  • 1/2-1 cup Chicken or Beef Stock

 

For the Ramen:

  • 4 packs of ramen noodles (discard seasoning packets)
  • 4 tbsp olive oil
  • 4-6 scallions, sliced
  • 3 tbsp gochujang (Korean chili paste)
  • 1/3 cup soy sauce, reduced sodium
  • 1 tbsp sesame oil
  • 1/4 cup hoisin
  • 1 tsp dried ginger

 

Vegetables:

  • 1/2 small purple cabbage, thinly sliced
  • 6 radishes, thinly sliced
  • 1 bunch cilantro, chopped
  • 1 head broccoli, cut into small florets
  • 1 tbsp, sliced scallions for garnish

 

Instructions
Slow-Cooked Moose Roast:

  1. Cook the Moose: In a slow cooker, combine the red Thai curry paste, chopped onion, minced garlic, fish sauce, soy sauce, brown sugar and ginger. Stir to combine. Add the moose roast, turning to coat in sauce. Add approximately 1/2 cup chicken or beef stock.
  2. Slow Cook: Cook on low for 6-8 hours, until the moose is tender and easily shredded. Keep an eye on moisture level and if it looks like the sauce is drying out too much, add another 1/2 cup chicken or beef stock. After shredding, taste and season with salt and pepper to your preference.

 

Assembly:

  1. Prepare Vegetables: Thinly slice the purple cabbage and radishes. Chop the cilantro and cut the broccoli into small florets. Slice the scallions, setting aside 1 tbsp of green ends for garnish.
  2. Make Scallion Oil: Heat 4 tbsp olive oil to medium heat. Add sliced scallions and sauté until they are just starting to become golden brown. Remove scallions and oil from heat and set aside.

 

Ramen Noodles:

  1. Cook the Noodles: In a large pot, cook the ramen noodles according to package instructions. Drain and set aside.
  2. Season the Noodles: Mix gochujang, soy sauce, hoisin, dried ginger and sesame oil until completely combined. Just before noodles are done, add sauce to sauté pan to heat slightly. Add noodles to sauce and toss until evenly coated. Add scallion oil and toss together again.

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