The Original Ramyun Burger

Cooking Direction

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  1) Cook the ramyun according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramyun, tossing thoroughly to coat with the egg. Divide the egg-dressed ramyun into two portions, and place each half into a ramekin.
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  2) Cover the ramyun with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
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  3) Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramyun buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.
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  4) Whisk together the sriracha and ketchup in a small bowl.
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  5) Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.
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  6) Wipe out the skillet, and lower the heat to medium. Add 1 tablespoon of oil to the pan, and fry 1 egg sunny side up.
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  7) Assemble the burger in this order: ramyun bun, arugula, ketchup, burger patty (cheese side up), fried egg, scallions, and the second ramyun bun. Wrap in wax paper for easier eating, and serve hot.