Tag Archives: ramen burger

The Ramen Rater Reviews The Red Robin ‘Red Ramen Burger’

We were out doing grocery shopping and thought ‘hey there’s that Red Robin over there – wonder if they have those Red Ramen Burgers.’ Well, after a quick phone call to make sure they did, we swooped in to give them a try.

On the door (click to enlarge) we immediately saw some advertising for it. Kind of funny; the cat is clutching a bottle of ‘That’s Not Your Father’s Ginger Ale’ (I tried the root beer version which gave me a horrible gut ache) and nowhere did I see any mention of ordering this product anywhere.

At the table.

So it’s $12.49 – a little on the high end.

However if it were one of our birthdays, we could have gotten one for free!

Ready.

Ready.

Miles decided to sleep through the whole thing – he was out seconds after this.

Here is the one I got (click to enlarge).

A side shot of the burger (click to enlarge).

Let the investigation begin…

Well, there were some problems with this burger I found from the outset. They didn’t fry the bun long enough as it completely fell apart rather quickly. After about 3 bites, I ended up using a fork and eating it off the little plastic tray. The ‘seasoned bun’ really didn’t seem altogether seasoned at all to me; in fact, it just seemed bland. The burger itself was alright, but the aioli of onion, carrot and cabbage was like coleslaw and was just not right. Neither of us detected the presence of any basil really. Honestly, I wouldn’t bother with this overpriced burger. If I were to make a suggestion, do it like they did originally in Japan – use chashu pork! Maybe some tonkatsu sauce! In fact, I know that a short walk away from the Red Robin we visited in Katsu Burger, and last time we were there they had mentioned offering a ramen burger soon using breaded pork and tonkatsu sauce with a ramen bun.

Kit’s ramen burger (click to enlarge) was a little different. As you can see, the bun definitely seems a little darker.

Here’s a side shot. Hers stayed cohesive and I could definitely hear a lot more crunch to it when she took a bite. She had the same complaints about the aioli as well; she thought it was teriyaki sauce on coleslaw. They offered to serve it with or without jalapenos at the beginning which we both declined at the start. Jalapenos would have definitely overwhelmed all the flavor of the teriyaki, that’s for sure. I think we both agreed – the Red Ramen Burger gets about a 2 out of 5 stars – not extremely fun at all. A better idea is to make your own! Here’s the recipe I came up with using Nongshim Shin Ramyun Black South Korean instant noodles – in fact, you use everything from it and come out with fries and dipping sauce as well! Check it out!

The Ramen Rater’s Shin Ramyun Black Burger

  • 1 Package Nongshim Shin Ramyun Black
  • ground beef
  • 1 egg
  • 2 slices processed cheese
  • frozen french fries
  • cooking spray
  • ketchup and mayonnaise

The noodle block. This is where our buns come from.

In this recipe, everything in the package is used. I’ve seen so many recipes for ramen burgers where the flavorings are discarded. Why waste?

Step 1: Boil a pot of water. Add the noodle block and cook for 4 minutes. Drain well. Return to pot and crack egg into it – combine with noodles. Split noodle/egg mixture into two bowls. I used one with a rounded bottom for the bun and one with a flat bottom for the lower bun (actually, the top part of a bun is called the ‘crown’ and the bottom the ‘heel!) Press the noodles down a little and then put in the fridge for a couple hours to set.

Here are the crown and heel all done and out of their bowls.

Step 2: Spray pan and cook both sides of your buns until done as you like. A nice crispness is really enjoyable, but burnt isn’t so great so just keep and eye on them and don’t flip too much – they are a little delicate.

Step 3: For the fries – use a little cooking spray on them and sprinkle liberally with the gold Sul-Long-Tang powder packet and cook.

Step 4: Empty the contents of the green package into a little bowl and add some hot water. Let sit for a minute or so which lets the veggies and other bits hydrate. Drain.

Step 5: Add ketchup and mayonnaise – I used a little more mayo than ketchup – and combin3. This will be the fry sauce as well as the sauce for the burger.

Step 6: For the patty, add the entire red packet to the ground beef and combine well. Form into a patty and cook. Put the buns and burger together – add processed cheese and sauce.

Voila! Click image to enlarge). This came out really nice – the burger has a really great flavor from the red packet. I think you could switch it as well – use the red packet on the fried and the gold packet with the beef. Either way, this was really good – I hope you try it and let me know how it goes!

 

The Ramen Rater Ramyun Burger Makes The Front Page!

I got a big envelope int he mail today…

The K Herald is a supplement that goes to certain zip codes in the Los Angeles Times. It came out last Friday! Click here to check out the full article. Thanks to Michelle Y. Cho at K-Herald!

Happy National Cheeseburger Day

Since today is National Cheeseburger Day (yeah – it’s a real thing), I thought I’d report my ramyun burger recipe. Thought people might like to see it again.

Also, please vote for my blog in the Best of Western Washington competition for food blogs? It doesn’t matter where you’re from and it only takes a second – would really mean a lot to me! Thanks and here’s the burger recipe!

Recently, I came up with the ramyun slider. I thought since I’ve got some Shin Black on hand, why not a full-fledged ramyun burger? This recipe came out great and really wasn’t that hard to do.

The Ramen Rater’s Shin Ramyun Black Burger

  • 1 Package Nongshim Shin Ramyun Black
  • ground beef
  • 1 egg
  • 2 slices processed cheese
  • frozen french fries
  • cooking spray
  • ketchup and mayonnaise

The noodle block. This is where our buns come from.

In this recipe, everything in the package is used. I’ve seen so many recipes for ramen burgers where the flavorings are discarded. Why waste?

Step 1: Boil a pot of water. Add the noodle block and cook for 4 minutes. Drain well. Return to pot and crack egg into it – combine with noodles. Split noodle/egg mixture into two bowls. I used one with a rounded bottom for the bun and one with a flat bottom for the lower bun (actually, the top part of a bun is called the ‘crown’ and the bottom the ‘heel!) Press the noodles down a little and then put in the fridge for a couple hours to set.

Here are the crown and heel all done and out of their bowls.

Step 2: Spray pan and cook both sides of your buns until done as you like. A nice crispness is really enjoyable, but burnt isn’t so great so just keep and eye on them and don’t flip too much – they are a little delicate.

Step 3: For the fries – use a little cooking spray on them and sprinkle liberally with the gold Sul-Long-Tang powder packet and cook.

Step 4: Empty the contents of the green package into a little bowl and add some hot water. Let sit for a minute or so which lets the veggies and other bits hydrate. Drain.

Step 5: Add ketchup and mayonnaise – I used a little more mayo than ketchup – and combin3. This will be the fry sauce as well as the sauce for the burger.

Step 6: I’m not very good at telling when meat is done, so my wife Kit cooked the patty for me! For the patty, add the entire red packet to the ground beef and combine well. Form into a patty and cook. Put the buns and burger together – add processed cheese and sauce.

Voila! Click image to enlarge). This came out really nice – the burger has a really great flavor from the red packet. I think you could switch it as well – use the red packet on the fried and the gold packet with the beef. Either way, this was really good – I hope you try it and let me know how it goes!

Recipe: The Ramen Rater’s Shin Ramyun Black Burger

Recently, I came up with the ramyun slider. I thought since I’ve got some Shin Black on hand, why not a full-fledged ramyun burger? This recipe came out great and really wasn’t that hard to do.

The Ramen Rater’s Shin Ramyun Black Burger

  • 1 Package Nongshim Shin Ramyun Black
  • ground beef
  • 1 egg
  • 2 slices processed cheese
  • frozen french fries
  • cooking spray
  • ketchup and mayonnaise

The noodle block. This is where our buns come from.

In this recipe, everything in the package is used. I’ve seen so many recipes for ramen burgers where the flavorings are discarded. Why waste?

Step 1: Boil a pot of water. Add the noodle block and cook for 4 minutes. Drain well. Return to pot and crack egg into it – combine with noodles. Split noodle/egg mixture into two bowls. I used one with a rounded bottom for the bun and one with a flat bottom for the lower bun (actually, the top part of a bun is called the ‘crown’ and the bottom the ‘heel!) Press the noodles down a little and then put in the fridge for a couple hours to set.

Here are the crown and heel all done and out of their bowls.

Step 2: Spray pan and cook both sides of your buns until done as you like. A nice crispness is really enjoyable, but burnt isn’t so great so just keep and eye on them and don’t flip too much – they are a little delicate.

Step 3: For the fries – use a little cooking spray on them and sprinkle liberally with the gold Sul-Long-Tang powder packet and cook.

Step 4: Empty the contents of the green package into a little bowl and add some hot water. Let sit for a minute or so which lets the veggies and other bits hydrate. Drain.

Step 5: Add ketchup and mayonnaise – I used a little more mayo than ketchup – and combin3. This will be the fry sauce as well as the sauce for the burger.

Step 6: I’m not very good at telling when meat is done, so my wife Kit cooked the patty for me! For the patty, add the entire red packet to the ground beef and combine well. Form into a patty and cook. Put the buns and burger together – add processed cheese and sauce.

Voila! Click image to enlarge). This came out really nice – the burger has a really great flavor from the red packet. I think you could switch it as well – use the red packet on the fried and the gold packet with the beef. Either way, this was really good – I hope you try it and let me know how it goes!

The Ramen Rater’s Ramyun Sliders

With the recent popularity of the ‘ramen burger,’ I felt it necessary to try them out, but with a twist.  South Korean ramyun is easily available by many brand and the noodles are thicker as well as more plentiful than other country’s varieties. Let’s give this a try!

The Ramen Rater’s Ramyun Sliders

Ingredients

  • 1 block South Korean style ramyun noodles – any brand (Nongshim, Ottogi, Paldo, Samyang all would be perfect for this. I used Ottogi Ramyonsari as it doesn’t have a seasoning packet included).
  • 1 egg
  • Kimchi
  • Busan fish cake OR hamburger (I thought the fish cake would be perfect, but since not everyone likes fish, hamburger would go fine – could even use vegetarian meat)
  • gochucjang
  • cheese (optional)
  • oil

Directions:

2013_8_11_rec_001

Make sure you’ve got a block of ramyun – it’s pretty simple to do: if the noodles are wider than most instant noodles you’ve seen before, they’re probably ramyun (especially if they’re a product of South Korea – or in Nongshim’s case, Rancho Cucamonga, California).

Drop the noodles in a pot of boiling water for about 4 minutes. You won’t need the seasoning packets.

Drain the noodles really well. Return the noodles to the pot you cooked them in and crack an egg over them. Stir until the egg is full combined with the noodles.

Put the noodle/egg mixture on a dinner plate and flatten a little – spreading them out a little.

Now take the other plate and press it down on the mixture firmly. Put this in the fridge for two hours.

After the two hours, pull the plates out. Take the top plate off carefully. Use a spatula to loosen the noodles from the lower plate and drop them on a cutting board.

Use a pizza wheel to cut the noodles into squares. You could also use a cookie cutter to cuts them into circles or other shapes should you desire.

Put some oil in a skillet, heat, and start frying up the squares. I did it over medium heat and it took a few minutes per side to get them nice and golden. After they’re done, let cool for a minute on some paper towels (this will sop up any extra oil).

Let’s make these bad boys! First layer I did was the Busan fish cake. I cooked mine in the microwave.

Then a couple pieces of kimchi.

I really like cheese in my ramyun, so I thought why not try it on these?

A nice bit of gochujang.

Put the other half of the ‘bun’ on and you’re finished!

Finished (click to enlarge image). The ramyun buns came out really nice. They have a great crispness and wonderful textures to them. It’s kind of like a handheld spicy ramyun noodle bowl! If you decide to try this, let me know – send pictures and I’ll post them here! Eager to see your creations!