Chef notes
I went to Korea not knowing about the drinking culture there. Big mistake! Especially, being Korean-American I should have known a little bit better. I love this recipe because it's very cheap to make and it helped me through countless hangovers during my time in Korea.
Technique tip: Instant ramen tends to over cook easily. To check if the ramen is done the noodle texture should be slightly chewy.
Ingredients
- 2 cups water
- 2 frozen dumplings
- 1 pack instant ramen
- 2 strips bacon, diced
- 3 tablespoons Korean soju
- 2 leaves Napa cabbage, roughly chopped
- 1 egg yolk
- 1/2 red pepper, chopped
- 1 teaspoon chopped green onions
Preparation
1.In a small pot, bring the water to a boil. Boil the dumplings for 2-3 minutes until thawed. Using a slotted spoon remove them to a plate.
2.Add the ramen flavor packet and noodles to the boiling water. Let cook for 2-3 minutes.
3.Meanwhile, in a pan over low heat, add the bacon strips and cook to let the bacon fat render. Once semi-crispy, pour the soju into the pan. Scrape up any browned bits in the pan while the soju simmers.
4.Add the cooked dumpling to the pan and cook until crisped and golden on all sides. Remove pan from heat and set aside.
5.About 1 minute before the noodles finish cooking, add the Napa cabbage into the ramen.
6.Pour the soup into a bowl, add the bacon, fried dumplings, egg yolk, red peppers and green onions, and serve.
