Bacon, Egg and Kimchi Ramen
I stumbled across this looking for something else and it sounded great .. so I tried it … Its quick and flavorful for breakfast, lunch or dinner. You can also incorporate some leftover veggies, etc. I hope you like it as much as I do.
1 1/4 cup roughly chopped kimchi, plus 2 Tbs kimchi juice
1 1/2 pound fresh Ramen noodles
4 pieces smoked bacon, diced
4-6 large eggs (one for each bowl)
4 scallions, divided whites add green parts, thinly sliced on a diagonal
1 Tbs Soy Sauce
1 tsp Sesame Oil
1 tsp Rice Vinegar
1 tsp Mirin
2 Tbs vinegar, white or apple cider are fine.
1 1/2 tablespoon toasted sesame seeds
- In a large skillet over medium-high. Add diced bacon and fry till crispy. Remove and place on towel to drain.
- Add chopped scallion whites (save greens for later). This would also be the time to add any leftovers or embellishments you might like – mushrooms, green or pablano pepper, brocolli or even corn .. you the idea. This dish fine without them but it might make it “Mo Betta” for you.
- Once scallions have started to soften add kimchi, kimchi juice and cook, stirring occasionally, until kimchi is softened and lightly caramelized, about 4 minutes. Set aside
- Meanwhile, boil ramen noodles 1-3 minutes until softened but still springy. Rinse in cold water to stop their cooking. Do not over cook!
- Add noodles to skillet with bacon, soy, sesame oil, vinegar and miring. Stir to mix and warm completely until sauce coats noodles, about 2 minutes. Season with salt if needed. Divide among bowls.
- Bring a medium sauce pan of water to a boil, add white vinegar and swirl poach eggs just till whites are opaque and the yolks are warmed but still creamy and hot hardened. Use a slotted spoon to pace one egg on top of each bowl of Ramen.
Sprinkle some scallions, toasted sesame seeds over each. Have some Siracha or other Chili sauce or oil available for the adventurous dinner.