2Food > Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli

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Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli

Prep Time: 90 min.
Cook Time: 60 min.
Total Time: 150 min.
Servings: 4

What you need

Canola oil, for cooking
Canola oil, for frying
1/2 cup fresh cilantro stems, chopped (reserve the leaves for another use)
2 tablespoons cumin
1 large egg
1 pound ground beef
3 tablespoons honey
2 Idaho potatoes
3 cups ketchup
3 tablespoons ketchup
1 cup Korean chili paste
2 cups mayonnaise
Pickled ginger, for serving
2 packages ramen noodles, plus 1 package ramen spice seasoning (reserve the remaining seasoning for another use)
Salt
1 tablespoon smoked paprika
3 tablespoons soy sauce
1/2 cup sriracha
1/2 cup sweet chili sauce

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How to do it

1. Special equipment: 8 souffle cups; a deep fryer and deep-fry thermometer

2. For the ramen bun: Cook the ramen noodles as instructed on the package.

3. Drain the excess water. In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.

4. Evenly divide the noodles among 8 souffle cups. Allow them to set in the refrigerator for 30 minutes to 1 hour.

5. Heat a saute pan over medium-high heat.

6. Add enough oil to coat the pan's surface. Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown.

7. For the Kimchi Ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.

8. Heat a grill to medium-high heat.

9. Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl. Form the mixture into four 4-ounce rounds, and grill to desired doneness.

10. For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry. Preheat the oil in a deep fryer to 350 degrees F.

11. Remove the potato slices from the water and pat dry. Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes. Once the chips are cool, fry them a second time until golden brown.

12. Drain on a paper towel and season with salt.

13. Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside.

14. Place a beef slider on a ramen bun. Top with some kimchi ketchup, pickled ginger and a second bun. Repeat with the remaining ingredients.

15. Serve with the potato chips and sriracha aioli for dipping.

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Nutrition

Calories
1898.5cal ( 94.92% of daily need)
Fat
131.46g ( 202.25% of daily need)
Saturated Fat
26.75g ( 167.2% of daily need)
Carbohydrates
149.21g ( 49.74% of daily need)
Sugar
80.13g ( 89.03% of daily need)
Cholesterol
168.47mg ( 56.16% of daily need)
Sodium
5489.17mg ( 238.66% of daily need)
Protein
35.47g ( 70.95% of daily need)
Vitamin K
214.62µg ( 204.4% of daily need)
Vitamin E
11.26mg ( 75.04% of daily need)
Vitamin B6
1.34mg ( 67.13% of daily need)
Vitamin B3
12.45mg ( 62.23% of daily need)
Vitamin C
48.31mg ( 58.56% of daily need)
Potassium
1907.06mg ( 54.49% of daily need)
Iron
9.51mg ( 52.85% of daily need)
Vitamin B2
0.84mg ( 49.17% of daily need)
Vitamin B1
0.72mg ( 47.76% of daily need)
Vitamin A
2338.9IU ( 46.78% of daily need)
Phosphorus
465.9mg ( 46.59% of daily need)
Vitamin B12
2.77µg ( 46.09% of daily need)
Zinc
6.65mg ( 44.32% of daily need)
Selenium
29.49µg ( 42.13% of daily need)
Manganese
0.83mg ( 41.32% of daily need)
Copper
0.7mg ( 34.85% of daily need)
Magnesium
115.13mg ( 28.78% of daily need)
Folate
112.73µg ( 28.18% of daily need)
Fiber
4.7g ( 18.8% of daily need)
Vitamin B5
1.61mg ( 16.1% of daily need)
Calcium
145.55mg ( 14.56% of daily need)
Vitamin D
0.56µg ( 3.72% of daily need)

Breakdown

Proteins
7.38%
Fat
61.56%
Carbs
31.06%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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