How To Make: Ramyeon Burger Recipe

Every few months there seems to be some kind of food trend that blows up on the internet and suddenly everyone wants to have a go. The most recent, which has been all over the web in the past week or so, is the ramen burger. Invented by Japanese chef Keizo Shimamoto the burger saw a ridiculous amount of interest when they were sold for one day only at a food market in New York.

Since then copycat recipes for the burger, which is essentially a normal burger aside from the fact that its bun has been replaced with patties made up of ramen noodles, have been springing up everywhere. Here at Beyond Hallyu we really wanted to give it a go, but given that we like to at least try to be somewhat original (and also because we are a Korea-related blog) we decided to create our own Korea-inspired version: the ramyeon burger!

As the name suggests, the recipe uses ramyeon, Korea’s answer to ramen, and it also has a distinct Korean twist with a grilled bulgogi burger topped with kimchi ketchup and Korean-style cucumber salad.

There are a couple of missing and extra ingredients here but full details can be found below

There are a couple of missing and extra ingredients here but full details can be found below

Ingredients

(Makes one burger)

Bun

Ramyeon (We used Shin ramyeon because of its the top selling brand and also has a very strong flavour)

1 egg

Burger

Beef mince around 120g (or ground beef if you are one of our friends from across the pond) 

1/4 small onion finely chopped

1 tbsp bulgogi marinade (can be found at most Asian supermarkets or you can make your own)

Dressings (optional)

1 tbsp kimchi (finely chopped)

2 tbsp (roughly) tomato ketchup

1/8 of a medium-sized cucumber finely sliced

2 tbsp rice vinegar

2 tsp sesame oil

1 tsp honey

Sprinkle of sesame seeds

Recipe

  • To make the burger, mix mince, onion and bulgogi sauce well together in a bowl until it all comes together (you may need to use your hands or you can also use a food processor) and then leave for around 30 minutes to marinate.
  • To make the buns, cook ramyeon according to packet instructions but leave out dried vegetables and leave 1/4 to 1/3 of spice mix in the packet for a stronger ramyeon flavour. You might want to use a little less water to make the broth stronger flavoured (we used 450 ml instead of 550 ml).
ramyun boiling

Boiling the ramyeon

  • Whisk the egg well in a small mixing bowl.
  • Drain noodles and then mix well with the egg. Add in any remaining soup powder to the noodles and mix well (the powder will give the buns a stronger, spicier flavour).
  • Line two ramekins (or other round flat-bottomed dishes) with cling film so there is cling film hanging over the edges. Divide the noodles equally between both dishes and then cover over with the rest of the cling film. Place some kind of heavy weight (we used 2 cans of tuna for each) and then put in the fridge for at least 15 minutes.
ramyun

Making the patties

  • To make the kimchi ketchup, finely chop the kimchi and then mix it with the ketchup. Leave to sit until the burger is ready, that way the flavours of the kimchi will mix into the ketchup.
  • To make the Korean-inspired pickled cucumber salad, finely slice the cucumber and then mix with the vinegar, sesame oil, honey and sesame seeds and leave to the side.
  • To cook the burger, grill under a medium heat for 15-20 minutes until done, turning over every few minutes.
fry ramyun

Frying the ramyeon

  • After 15-20 minutes remove the ramyeon and egg mixture from the fridge. In a large pan, fry roughly 2 tablespoons of oil until hot and then carefully remove the noodles from the pots and place in the frying pan. Fry for a couple of minutes until golden brown on both sides (try to avoid moving them about too much or the noodles will start to unravel.
  • Place the burger and dressings in between the two ramyeon patties and serve!
burger eaten

No one will be able to resist!

The results

I didn’t actually believe that this would work at all but it actually turned out really well. The only thing you need to be careful of is to make sure that you leave the buns in the fridge for long enough for them to hold together properly. Try to avoid touching them as much as possible until they are properly fried (at which point they actually become quite sturdy).

The other thing to mention is that they are big and extremely filling! Unlike most Korean food, this burger really is not particularly healthy with around 500 calories in the bun alone. Neither I nor my friend who I roped in to help me managed to finish a whole one. The burger would also work well with a normal burger bun if you wanted something with slightly lower calories.

Having said it’s definitely a unique experience and something that’s well worth trying. A great recipe to amaze your friends and family that will have them talking long after they finish eating it!

Tell us in the comments if you plan on giving this a go and make sure you send us photos of your attempt through Facebook and Twitter!

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