Some days are very busy and often one loses track of time and quick meal hacks are something I always look for.
Enter instant ramen noodles, once only found at Asian markets but they can now be found even in regular supermarkets.
There are several instant ramen recipes on the ‘net, some keep the seasoning packets and others discard them. I like utilizing the packets as I pick ramen flavours that I enjoy. One of my faves are kimchi flavoured noodles.
This recipe combines elements of beef mac and cheese and some korean flavours with the kimchi flavour and the addition of Gochujang, a Korean red pepper paste for a little kick.
It’s savory, it’s spicy, a little sweet and hot damn, it’s delish!
Instant Ramen Mac and Beef
(serves 2)
2 Tbsp. olive oil
1/2 cup diced white onion
2 cloves of garlic, minced
200 gr. lean ground beef
2 packets of instant ramen noodles (I like kimchi flavour)
1 Tbsp. Gochujang (Korean red pepper paste)
approx. 1 1/2 cups hot water
splash of light soy sauce (to taste)
1 cheese slice, cut in half
1/4 cup thinly sliced scallions (green part only)
- Into a large skillet, add your olive oil over medium heat and add the onions, garlic, stir and sweat for about 5 minutes or until translucent.
- Add the ground beef, turn up heat to medium-high and brown the meat while stirring.
- Empty the seasoning packets from your ramen + the Gochujang into the pan and stir in. Add the ramen noodles and enough hot water to just cover.
- Simmer for about 3 minutes or until noodles are cooked to your liking. Add more hot water if needed.
- Have a taste and add a splash of soy sauce, stir in.
- Divide and plate, top each portion with half a cheese slice and top with scallions. Allow a minute for the residual heat to melt the cheese a bit.
- Use your fork to mix the cheese into the noodles and enjoy.
