This recipe captures all of the spicy goodness from the packaged version of Buldak, with way less artificial flavor. I love a good Buldak packet, but the flavor tastes too generically "red" to be more than a snack craving. This is taking that same flavor profile and elevating it to something a little more crushable and (hopefully) healthier.
Prep Time | Cook Time | Serves |
2 Minutes | 10 Minutes | 1 |
Per bowl
1 serving of ramen noodles (dry or fresh) https://amzn.to/3sR3blf
15g gochujang
5g gochugaru
50g ground pork (optional)
7.5g soy sauce
5g sesame oil
1g sugar
1 clove grated garlic
Green onion sliced for topping
7 minute ramen egg
Sesame seed
Buldak ramen is easily the most popular ramen dish on the internet, people are constantly coming up with hacks for the spicy noodle, but nobody talks about how easy it is to make a legit homemade version in like 10 minutes. This will forever change your instant noodle life, as you’re not going to need to buy them anymore. If you can boil noodles, you can make this.
Mix together 15gof gochujang and 5-10g of gochugaru. Add in the soy sauce, sesame oil, sugar and garlic. This paste is our version of the sauce pack that comes with the instant noodle. The nice thing here is we get to control the salt levels, heat levels, and sweet levels here.
Bring a pot of water up to the boil for the noodles. Bring a separate pot to boil if you want the egg (my viewers told me it was a bad idea to use the same pot). Cook the egg for 7 minutes for a really nice jammy center. Once the 7 minutes are up, remove the egg and place it in ice water to stop the cooking.
The addition of ground pork gives this more of that meal vibe. In a skillet over medium high, begin browning 50g of ground pork. Break this up constantly as it cooks so you end up with pieces that easily incorporate into the noodles. At this point, begin cooking the noodles. Depending on the brand, they usually take anywhere from 3-5 minutes, so go off the package directions.
Once the pork is nice and brown, add in all of the sauce and scrape up any brown bits. Feel free to use a little water if it’s too thick right now. If you weren’t using the pork, you could just heat the sauce in a pan so it’s warmed through before you add the noodles. Once the noodles are cooked, add them directly to the sauce pan so they can soak up all that spicy porky goodness. Place that directly into your bowl and slice your egg to place on top. Add a bunch of sliced scallion and sesame seed for that fancy feel, but that’s up to you. This is so much more balanced than the package version, and you get to control all of the levels. If you take out the pork, there’s basically no added work.
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