Ramen Sliders And Kimchi Ketchup With Potato Chips And Sriracha Aioli Recipes

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PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

  • Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  • Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  • Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  • Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  • Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

RAMEN SLIDERS



Ramen Sliders image

I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. -Julie Teramoto, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

1 package (3 ounces) beef or pork ramen noodles
1 pound ground beef
4 green onions, thinly sliced
2 hard-boiled large eggs, sliced
Sriracha chili sauce
Kimchi, optional

Steps:

  • Preheat oven to 350°. Grease 20 muffin cups. Cook noodles according to package directions, saving seasoning packet for meat mixture. Drain; divide noodles among prepared muffin cups. Bake until crisp and light golden brown, 20-25 minutes. Remove from pans to wire racks to cool., Meanwhile, combine beef, green onions and reserved seasoning packet, mixing lightly but thoroughly. Shape into ten 2-1/2-in.-round patties., In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side. Cut each egg into 5 slices. Serve burgers on ramen buns with egg slices, chili sauce and, if desired, kimchi.

Nutrition Facts : Calories 137 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 185mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.

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