Sometimes, you've gotta make an easy and satisfying ramen to crush at midnight.
Prep Time | Cook Time | Serves |
3 minutes | 5 minutes | 1 person |
Buldak Carbonara
15g gochujang
5g gochugaru
5g chicken powder (caldo de pollo)
7.5g soy
2g sugar
10g parmesan
1 egg yolk
Step 1: Make Carbonara Sauce
In a bowl, add 15g of gochujang, 5g gochugaru, 5g of chicken powder, 7.5g soy sauce, 2g sugar, 10g of grated parm, and 1 egg yolk. Give this a nice mix to make sure everything is homogonous.
Step 2: Boil Noodles
Bring a pot of water to the boil. Add your sachet of dried ramen noodles to the boiling water.
These need about 4 minutes in the boiling water (or less depending on the brand). At around the two minute mark, take a small spoonful of the boiling water and add it into the spice paste. This is to temper the egg yolk which will keep it from curdling in the hot pan later.
Drain the noodles once they’re cooked and add them back into the hot pot. Add the spice mix into the noodles and immediately begin mixing. You don’t need the flame on for this, the residual heat of the noodles and in the pot will be enough to cook the egg and thicken the sauce. The sauce should be thick and glossy, that's the indication that the eggs are cooked.
Plate this up with more grated parm on top and some cracked pepper, or just eat it out of the pot. The spice of the standard buldak is tempered with the extra sugar, cheese and egg yolk. It’s perfectly creamy, perfectly craveable, and perfectly simple.
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