Go Back

Buldak Ramen

This recipe transforms the iconic instant noodles into a restaurant-quality bowl by adding fresh vegetables, protein, and a silky egg that elevates the entire dish. Buldak ramen delivers intense heat paired with umami-rich broth that keeps you coming back for more despite the sweat on your forehead.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Korean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 packages Buldak instant ramen noodles approximately 200 grams
  • 4 cups water
  • 2 tablespoons gochujang Korean red chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt or to taste
  • 2 eggs optional, for soft-boiling
  • 1 cup fresh spinach or other leafy greens
  • 1/2 cup mushrooms sliced (shiitake or button)
  • 2 green onions chopped
  • 1 tablespoon roasted sesame seeds
  • 1/4 teaspoon crushed red pepper flakes optional, for extra heat

Equipment

  • Large pot for boiling water
  • Small mixing bowl for sauce
  • Wooden spoon or chopsticks for stirring
  • Colander for draining noodles
  • Two serving bowls
  • Measuring spoons and cups
  • Small saucepan for soft-boiling eggs (optional)

Method
 

  1. Bring a small saucepan of water to a boil, gently place your eggs in the water, and cook for 6 minutes for a runny yolk or 7 minutes for a slightly firmer center. Transfer them to an ice bath immediately after cooking to stop the cooking process and make them easier to peel.
  2. Fill a large pot with 4 cups of water and bring it to a rolling boil over high heat.
  3. Add both packages of Buldak ramen to the boiling water and stir immediately to separate the noodles. Let them cook for 4 to 5 minutes, stirring occasionally, until they reach your preferred texture.
  4. Before draining the noodles, scoop out 1 cup of the starchy cooking water and set it aside in a small bowl. Drain the noodles thoroughly in a colander but don't rinse them. Return the empty pot to the stove over medium heat.
  5. In a small mixing bowl, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 2 minced garlic cloves, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Stir until everything blends into a smooth, unified sauce with no lumps of gochujang remaining.
  6. Add the sauce mixture to the warm pot over medium heat and stir constantly for about 30 seconds, allowing the gochujang to mellow slightly and the aromatics to release. Watch for the sauce to become fragrant and slightly darkened at the edges.
  7. Pour the reserved noodle water into the pot with the sauce, stirring to combine everything into a smooth broth. Taste a spoonful and adjust the heat by adding more gochujang or balance the saltiness with a touch more soy sauce or water.
  8. Add the sliced mushrooms and fresh spinach to the broth and let them cook for 2 to 3 minutes until the spinach wilts and the mushrooms soften.
  9. Divide the cooked noodles between two serving bowls, then ladle the hot broth and vegetables over them. Pour enough broth to partially submerge the noodles.
  10. Top each bowl with chopped green onions, roasted sesame seeds, and a soft-boiled egg if you prepared one. If you want extra heat, sprinkle the crushed red pepper flakes over the top and stir to distribute throughout the bowl.

Notes

Toast your sesame seeds in a dry pan for 2 minutes before adding them to intensify their nutty flavor. Add a pat of butter or a drizzle of extra sesame oil at the end if the heat becomes overwhelming. If you prefer less heat, reduce the gochujang to 1.5 tablespoons and add 1/2 tablespoon of miso paste instead for umami without pure spice.