Equipment
Ingredients
Ramen Buns
- 340 g instant ramen noodles
- 4 eggs, beaten
- 30 ml sesame oil
Beef Patties
- 600 g ground beef, cold
- 15 ml soy sauce
- 5 g kosher salt
- 3 g black pepper, freshly ground
Kimchi Slaw
- 150 g green cabbage, thinly shredded
- 150 g kimchi, finely chopped
- 15 ml rice vinegar
- 10 ml sesame oil
Gochujang Mayo
- 60 g mayonnaise
- 20 g gochujang
Nutrition (per serving)
Method
In a mixing bowl, combine the shredded green cabbage, chopped kimchi, rice vinegar, and sesame oil. Toss well to incorporate, then set aside to marinate.
In a small bowl, whisk together the mayonnaise and gochujang until smooth. Set aside for assembly.
Bring a large pot of water to a boil. Add the instant ramen noodles and cook until just tender but still firm, about 2 to 3 minutes. Drain thoroughly and allow to cool for 5 minutes.
Transfer the slightly cooled noodles to a mixing bowl and pour the beaten eggs over them. Toss vigorously until the noodles are completely coated in the egg mixture.
Divide the noodle mixture evenly into 8 ring molds or plastic-wrap lined ramekins. Place a heavy object like a can or a smaller ramekin on top of each to compress the noodles firmly. Chill in the refrigerator for 15 minutes to set.
While the buns chill, gently form the cold ground beef into 4 equal-sized patties. Season both sides with soy sauce, kosher salt, and black pepper.
Heat the sesame oil in a large skillet over medium-high heat. Carefully remove the ramen buns from their molds and fry them until golden and crispy, about 3 minutes per side. Transfer to a paper towel-lined plate.
In the same skillet or a separate hot pan, cook the beef patties for about 4 minutes per side, until deeply browned and the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
Spread a generous layer of the gochujang mayo onto 4 of the ramen buns. Top each with a hot beef patty, a handful of the kimchi slaw, and finish with the remaining 4 ramen buns.
Chef's Notes
- For the crispiest ramen buns, make sure the noodles are well-drained and slightly cooled before mixing with the egg. This prevents the egg from scrambling prematurely.
- Do not overwork the ground beef when shaping your patties, as this will result in a dense, tough texture. Lightly packing the meat ensures a tender bite.
- When frying the ramen buns, listen closely to the sizzle in the pan. If the sound dies down, your heat is too low and the noodles will absorb excess oil rather than crisping.
- If you prefer a milder sauce, replace half of the gochujang with a teaspoon of honey to balance the heat.
