Korean ramen meets Italian carbonara in this fusion bowl that sounds like a gimmick but eats like a masterpiece.
Ingredients (1 serving)
1 pack Hungry Korean Thin Ramen Noodles, 2 egg yolks, 1/4 cup grated parmesan, 2 strips bacon or pancetta, 1 tsp Hungry Korean Gochugaru Chili Flakes, 1 tsp sesame oil, black pepper, green onions to serve.
Method
Mix egg yolks, parmesan, gochugaru, and sesame oil in a bowl. Cook bacon until crispy, set aside. Cook noodles — reserve a cup of cooking water. Working quickly while noodles are hot, add them to the egg mixture off heat (the residual heat cooks the eggs without scrambling them). Add splashes of cooking water to loosen until you have a creamy, glossy sauce. Top with bacon, green onions, and extra gochugaru.
The Off-Heat Technique
The key to carbonara — Korean or Italian — is that the eggs must never hit direct heat. Add the noodles to the egg mixture in the bowl, not back into the pot, and toss fast.