Instant Ramen Upgrade
Difficulty: Easy1
servings2
minutes5
minutesNo prizes for guessing which country I'm currently obsessed with. :b Did not manage to eat a single Ramen dish during my (TOO SHORT) trip to Seoul recently, I know, BLASPHEMY! Nor did I mange to consume anything rose-tinted! Guess I'll just have to go back again. Pork goes superbly well with kimchi but feel free to use whatever meat you've got on hand. I almost always have a pack or two of beef//pork shabu slices in the freezer. It's the perfect way to bulk up an otherwise carbs-and-msg-only ramen pack...
Ingredients
1 Pack of your favourite instant ramen
1 Tablespoon sesame oil
120g pork or beef shabu slices, sliced in half cross-wise
A few cocktail sausages
30 to 40 g kimchi, chopped
2 Tablespoons kimchi juices
1 egg
1 slice of processed cheese
seaweed and sesame seeds, to serve
Directions
- Heat 1 Tablespoon of sesame oil in your pot over low heat.
- Immediately add your shabu slices and stir-fry for a few minutes.
- Add in the kimchi and cocktail sausages, letting it all caramelize slightly, about 2 minutes.
- Add in 500ml to 550ml of water, cooking your ramen according to the instructions on the package.
- Towards the end of the cook time, crack an egg directly into your saucepan, and top it all off with a slice of processed cheese.
- Garnish with seaweed and sesame seeds to serve. Enjoy your upgraded instant ramen!
Recipe Video
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