Ramen burgers with gochujang sauce and kimchi slaw

1. 1

   To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste.

2. 2

   To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes.

3. 3

   To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge.

4. 4

   To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside.

5. 5

   Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium-high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven.

6. 6

   Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly.

7. 7

   To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.