How To Make Homemade Buldak Carbonara

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

1 sachet of ramen noodles

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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