Buldak Carbonara Flavour Ramen
Buldak Carbonara Ramen transforms instant Buldak spicy noodles into a creamy, cheesy, spicy bowl using egg yolk, mayo and cheese for restaurant-quality flavor in under 10 minutes.
Buldak Carbonara Ramen transforms instant Buldak spicy noodles into a creamy, cheesy, spicy bowl using egg yolk, mayo and cheese for restaurant-quality flavor in under 10 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Finely chop the chives, grate the cheese, and separate the egg white and yolk. Save the egg white for another recipe.
Create the carbonara sauce in a small bowl. Use a fork to combine the egg yolk, mayonnaise, approximately 1 tablespoon of the grated cheese, the entirety of the powder flavouring from the ramen pack, and most of the hot sauce from the ramen pack (save a little for drizzling on top before serving).
Add your ramen noodles to a saucepan and cover with 600ml of boiling water. Let it simmer for 2 to 3 minutes, until the noodles have broken up and softened.
Reserve a teacup of the noodle water and drain the rest.
Return the noodles to the saucepan with the carbonara sauce, using a little of the reserved noodle water to rinse out the small bowl.
Over a very low heat, gently mix the sauce into the noodles. Gradually add more reserved noodle water and continue stirring until the noodles are fully coated and the sauce is thick and glossy.
Serve the carbonara ramen in a bowl, topped with the remaining cheese, a drizzle of hot sauce, and the chives.
Eat immediately after cooking; carbonara sauce does not reheat or store well due to egg separation.
Yes, but use a whole egg and add it off-heat to avoid scrambling. The yolk alone creates a richer, creamier sauce typical of carbonara.
Parmesan or cheddar melts smoothly. Pre-grated works, but freshly grated melts more evenly into the creamy sauce.
Very spicy due to Buldak's heat level. The mayo and cheese cool it slightly, but it remains a fiery dish. Reduce noodle seasoning if heat-sensitive.
No — cook and serve immediately. The creamy sauce breaks down and separates if left sitting.
Butter or cream works, but mayo adds tanginess and emulsifies the sauce uniquely. Use 1 tbsp of either as a substitute.
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