Ingredients
Scale
- 1 Tablespoon oil
- 4 scallions, minced and separated into white and green parts
- ½ pound ground beef
- 1 cup ripe napa kimchi, chopped
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 2–3 instant ramen noodle blocks ( approximately 250 grams total weight)*
Instructions
- Heat a large 12 inch skillet over medium high heat. Add the oil, swirl the pan to coat the surface and add the ground beef. Let it cook, undisturbed, for a minute.
- Add the white part of the scallions plus the kimchi and stir- fry for 2 minutes, using a chopping motion with your spoon or spatula to break up the meat and combine it with the vegetables.
- Add the soy sauce and sugar and stir fry for an additional minute.
- Turn the heat to high. Add the ramen noodles and 2 cups of water. Cook for 30 seconds and then flip the noodle blocks. Cook for an additional minute.
- Using chopsticks or tongs, stir the noodles into the meat mixture and continue to cook for an additional minute. The liquid will have mostly evaporated and the noodles cooked al dente firm. If your ramen noodles are extra thick, you may need to add a little more water (1/4 cup) and continue cooking for a couple more minutes.
- Add the reserved green part of the scallions and sesame oil. Stir to incorporate. Serve immediately.
Notes
*Some instant ramen noodle packages are significantly larger than others. You can use any kind you like but keep the total weight around 250 grams for this recipe. Also use noodles that cook in 3-4 minutes or you will need to add a little more water and cook for a longer time.
Keywords: ramen hack, kimchi, instant ramen, noodles, one pot meal