Name: Buldak Ramen: 7 Reasons to Love This Fiery Dish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 packs ramen noodles (3–4 oz each; Korean instant ramen or any plain ramen noodles); 2 cups water (plus more as needed for boiling noodles); 2 tablespoons gochujang (Korean red chili paste); 1-2 tablespoons gochugaru (Korean red chili flakes; 1 tbsp for medium heat, 2 tbsp for very spicy); 2 tablespoons soy sauce (low-sodium if desired); 1 tablespoon brown sugar (light or dark; or use honey); 1 tablespoon mirin or rice vinegar; 2 tablespoons water or chicken broth (for the sauce base); 2 cloves garlic (finely minced); 1 teaspoon ginger (grated or minced); 1 tablespoon neutral oil (such as canola, avocado, or grapeseed); 1/2-1 cup shredded mozzarella cheese (low-moisture; can mix with cheddar or pepper jack); 1 tablespoon butter (optional, for extra richness); 1-2 green onions (thinly sliced, for garnish); 1-2 soft-boiled or jammy eggs (optional topping); kimchi (chopped, optional topping); sesame seeds (toasted, for garnish); nori strips (roasted seaweed, for garnish); cabbage, bok choy, or spinach (thinly sliced; quickly stir-fried or blanched, optional); cooked chicken, shrimp, or tofu (optional, for extra protein)

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Buldak Ramen: 7 Reasons to Love This Fiery Dish | CookOS

Ingredients

2 packs ramen noodles (3–4 oz each; Korean instant ramen or any plain ramen noodles)
2 cups water (plus more as needed for boiling noodles)
2 tablespoons gochujang (Korean red chili paste)
1-2 tablespoons gochugaru (Korean red chili flakes; 1 tbsp for medium heat, 2 tbsp for very spicy)
2 tablespoons soy sauce (low-sodium if desired)
1 tablespoon brown sugar (light or dark; or use honey)
1 tablespoon mirin or rice vinegar
2 tablespoons water or chicken broth (for the sauce base)
2 cloves garlic (finely minced)
1 teaspoon ginger (grated or minced)
1 tablespoon neutral oil (such as canola, avocado, or grapeseed)
1/2-1 cup shredded mozzarella cheese (low-moisture; can mix with cheddar or pepper jack)
1 tablespoon butter (optional, for extra richness)optional
1-2 green onions (thinly sliced, for garnish)
1-2 soft-boiled or jammy eggs (optional topping)optional
kimchi (chopped, optional topping)optional
sesame seeds (toasted, for garnish)
nori strips (roasted seaweed, for garnish)
cabbage, bok choy, or spinach (thinly sliced; quickly stir-fried or blanched, optional)optional
cooked chicken, shrimp, or tofu (optional, for extra protein)optional

20 Ingredients

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Instructions

1
Bring a medium pot of water to a boil. Add the ramen noodles and cook according to package directions, but undercook by about 1 minute.
2
Scoop out 1/4 cup of the starchy cooking water before draining the noodles. Drain well.
3
In a small bowl, whisk together gochujang, gochugaru, soy sauce, brown sugar, mirin or rice vinegar, and 2 tablespoons of water or chicken broth.
4
In a large skillet, heat the neutral oil over medium heat. Add minced garlic and ginger, cooking until fragrant.
5
Pour the buldak sauce mixture into the skillet. Stir and let it simmer for 1–2 minutes.
6
Add the drained ramen noodles to the skillet. Toss until every strand is coated, adding reserved noodle water as needed.
7
Reduce heat to low and spread the noodles. Sprinkle shredded mozzarella cheese over the top. Cover and let cook for 1–3 minutes until cheese melts.
8
Remove from heat. Top with green onions, sesame seeds, nori strips, and any additional toppings you like. Serve immediately.

Buldak Ramen: 7 Reasons to Love This Fiery Dish

Ingredients

20 Ingredients

Instructions

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