Crazy-Fast Ramen with Bacon, Egg, and Kimchi

First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.
Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. My go-to noodles are by Sun Noodle (they supply noodles to ramen gurus like David Chang and Ivan Orkin), which you can find in the refrigerated section at well-stocked supermarkets, like Whole Foods.
Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.
Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar (it helps the whites come together for a neater poach). Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy. And don’t forget to use the #yolkporn hashtag when you’re ‘gramming.

Crazy-Fast Ramen with Bacon, Egg, and Kimchi

Ingredients

Instructions