Ramen burgers, gochujang sauce and kimchi slaw recipe
 A cheeky take on the burger: the buns are made from ramen noodles, and delicious layers of Asian flavours spice up the ready-made beef burgers. 3 x 100g blocks instant ramen noodles2 free-range eggs, beatenvegetable oil, for fryingsalt and freshly ground black pepper 3 x 100g blocks instant ramen noodles 2 free-range eggs, beaten vegetable oil, for frying salt and freshly ground black pepper 4 x 170g beef burger patties4 tsp soy sauce2 tsp toasted sesame oil4 cheese slices 4 x 170g beef burger patties 4 tsp soy sauce 2 tsp toasted sesame oil 4 cheese slices 3 tbsp Japanese mayonnaise½ tsp white rice vinegar140g/5oz kimchi, drained and roughly chopped 125g/4½oz white cabbage, shredded 1 carrot, peeled and grated 3 tbsp Japanese mayonnaise ½ tsp white rice vinegar 140g/5oz kimchi, drained and roughly chopped 125g/4½oz white cabbage, shredded 1 carrot, peeled and grated 2 tbsp gochujang (Korean fermented chilli paste)2 tsp white rice vinegar2 tsp maple syrup 2 tbsp gochujang (Korean fermented chilli paste) 2 tsp white rice vinegar 2 tsp maple syrup 2 spring onions, thinly sliced black sesame seeds 2 spring onions, thinly sliced black sesame seeds Method To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste.To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside.Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly.To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste. To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste. To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside. Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly. To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds.