The Koreans are great people for:
1) Discovering spicy preserved cabbage
2) Dehydrating them and reincarnating them into the most awesome instant noodle flavour ever thought up.
But even a Korean would get sick of eating noodles and soup after a while, even though synthetic kimchi seasoning is possibly one of the best things thus far to be added to hot water. & Colin was really cute about it. He tried a cold, leftover bit on the night I made it, and the day after that, he called me up while I was at work just to ask me how to put it together. Adorable.
INGREDIENTS
1 packet Korean Kimchi Instant Noodles
2 eggs
50gm minced meat, thawed
boiling water
DIRECTIONS
1. Fill a bowl with boiling water, add noodles and nuke on high for 1 and a half minutes (You don't want it to be overcooked!)
2. In a separate plate, add kimchi seasoning, garnishing and a teaspoon of hot water, and stir until the seasoning dissolves. Break in the eggs and minced meat, and mix well.
3. Drain the cooked noodles, and add the noodles into the egg-and-meat mixture. Stir well.
4. Nuke on high for approx. 3 minutes or until meat is thoroughly cooked, stopping the nukebox halfway to stir the noodles. AND THEN EAT.
