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Special equipment: 8 souffle cups; a deep fryer and deep-fry thermometer
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For the ramen bun: Cook the ramen noodles as instructed on the package.
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Drain the excess water.
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In a large bowl, mix together the egg, package of ramen spice seasoning and the noodles until combined and the noodles are coated well.
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Evenly divide the noodles among 8 souffle cups.
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Allow them to set in the refrigerator for 30 minutes to 1 hour.
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Heat a saute pan over medium-high heat.
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Add enough oil to coat the pan's surface.
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Tap the souffle cups upside down to release the ramen noodles and sear the patties on both sides until golden brown.
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For the kimchi ketchup: combine the ketchup and Korean chili paste in a bowl, mix to combine and set aside.
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For the beef patty: Heat a grill to medium-high heat.
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Combine the beef, cilantro, chili sauce, ketchup, soy sauce and cumin in a bowl.
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Form the mixture into four 4-ounce rounds, and grill to desired doneness.
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For the potato chips: Thinly slice the potatoes and keep them in a bowl of cold water until ready to fry.
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Preheat the oil in a deep fryer to 350 degrees F. Remove the potato slices from the water and pat dry.
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Fry the potatoes until they start to turn tan in color, then transfer to a paper towel and allow to rest for 5 minutes.
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Once the chips are cool, fry them a second time until golden brown.
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Drain on a paper towel and season with salt.
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For the sriracha aioli: Combine the mayonnaise, sriracha, honey and paprika in a bowl and set aside.
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To serve: Place a beef slider on a ramen bun.
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Top with some kimchi ketchup, pickled ginger and a second bun.
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Repeat with the remaining ingredients.
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Serve with the potato chips and sriracha aioli for dipping.
