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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 975 kcal
- Protein
- 43 g
- Carbohydrates
- 68 g
- Fat
- 58 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 2284 mg
- Saturated Fat
- 16 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 299 mg
- Potassium
- 676 mg
- Calcium
- 95 mg
- Iron
- 8.0 mg
- Magnesium
- 60 mg
- Phosphorus
- 456 mg
- Zinc
- 7.7 mg
- Vitamin A
- 90 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 3.7 mcg
- Thiamin
- 0.60 mg
- Riboflavin
- 0.83 mg
- Niacin
- 10.7 mg
- Folate
- 155 mcg
- Water
- 182 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Storage
Troubleshooting
Ramen buns fall apart during frying
Cause: Noodles were not compressed firmly enough during the chilling phase, or not enough egg was used as a binder.
Fix: Press the broken bun back together in the pan using a spatula and pour 15ml of beaten egg directly onto the crack to bind it as it cooks.
Prevention: Ensure the noodles are pressed down with significant, even weight while resting in the molds.
Kimchi slaw is too watery
Cause: Cabbage and kimchi released excess liquid after mixing.
Fix: Drain the slaw through a mesh strainer for a few minutes before assembling the burgers.
Prevention: Squeeze the chopped kimchi gently before mixing to remove excess brine.
Cultural Context
The ramen burger gained massive popularity in 2013 when created by chef Keizo Shimamoto at the Smorgasburg food market in Brooklyn, New York. It represents a playful and highly textured intersection of Japanese comfort food and American fast food culture. By replacing the traditional soft bread bun with a compressed, pan-fried disc of instant noodles, this fusion dish balances the rich profile of a classic hamburger with distinct umami notes and a satisfying crunch.
