Buldak ramen is quick, intense and an excellent base for your own combinations. Egg, vegetables, cheese and Korean side dishes can turn one packet into a proper comfort-food bowl. The most useful rule is simple: start with only part of the hot sauce and add more after tasting.
At a glance
- Time: 15 minutes
- Difficulty: easy
- Heat: mild to very hot, depending on the sauce amount
- Good for: a quick lunch, student dinner or Buldak tasting night
Ingredients
- 1 packet Buldak ramen, about 130–140 g
- 1 egg
- 40 g drained sweetcorn
- 30 ml milk or unsweetened plant drink
- 30 g grated mozzarella
- 1 spring onion
- 1 tsp toasted sesame seeds
- 1/4 cucumber, served on the side
- optional: 1 tsp Kewpie mayonnaise
Method
- Prepare the toppingsFry or soft-boil the egg. Slice the spring onion and cucumber.
- Cook the noodlesFollow the packet instructions. Reserve about 3 tbsp cooking water, then drain the rest.
- Control the sauceReturn the noodles to the pan. Stir in half the hot sauce first, the seasoning powder, milk, corn and 2–3 tbsp noodle water.
- Make it creamyStir briefly over low heat. Add the cheese and let it melt. Taste before adding more hot sauce.
- ServeTop with egg, spring onion, sesame and optional Kewpie. Serve cucumber alongside.
Tips and variations
- 1. Egg and spring onion: The quickest upgrade: a fried or soft-boiled egg, spring onion and sesame. The runny yolk rounds out the sauce.
- 2. Corn cheese: Sweetcorn, mozzarella and a splash of milk make a creamy, slightly sweet bowl that is particularly approachable for beginners.
- 3. Mandu bowl: Steam or pan-fry four to five Korean dumplings and place them beside the noodles. Add cucumber and a little Kewpie.
- 4. Crispy Spam or tofu: Brown cubes of Spam or firm tofu until crisp. For a sweet-salty edge, add 1/2 tsp sugar or honey at the end and let it caramelise briefly.
- 5. Rapokki: Cook 80–100 g Korean rice cakes with the noodles, adding a little extra water if required. This makes a quick ramen-and-tteokbokki combination.
- How to make Buldak less spicy: Use only part of the liquid sauce packet.
- How to make Buldak less spicy: Add milk, cheese, egg or mayonnaise.
- How to make Buldak less spicy: Serve cucumber, pickled radish or kimchi on the side.
- How to make Buldak less spicy: Do not hide the heat with lots of sugar; reduce the sauce instead.
Frequently asked questions
Which Buldak flavour is best for beginners?
Creamier or milder varieties are often easier to approach. Whatever the flavour, start with only part of the sauce packet.
Can I cook Buldak as a soup?
Some varieties are specifically designed as soup noodles. Stir-fry versions normally use very little remaining water. Follow the packet directions.
Which vegetables work well?
Cucumber, pak choi, cabbage, mushrooms, corn, courgette and spring onions are all good choices.
