Homemade Buldak Ramen Noodles

Name: Homemade Buldak Ramen Noodles (Spicy Korean)
Prep time: 15 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 ounces boneless chicken (cut into bite-sized pieces (use chicken breast or thigh)); 1 tablespoons gochujang; 1 tablespoons gochugaru (Korean chili flakes); 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon corn syrup (or honey); 2 garlic cloves (minced); 1 teaspoon minced ginger; 1 tablespoon vegetable oil; 5 cups chicken broth; 4 cloves garlic (smashed); 1 thumb-sized knob of fresh ginger (peeled and sliced); 3 tablespoons gochujang; 1 tablespoon chili crisp (or use chili oil); 1 tablespoon soy sauce; 1 tablespoon chili-garlic sauce (or use sambal oelek); 1 teaspoon rice wine vinegar; Hot sauce to taste (use your favorite – sriracha is great here); 4 ounces ramen noodles; Extras/Garnish: 1 soft boiled egg

Homemade buldak ramen is a fiery Korean noodle dish built on a gochujang and gochugaru broth with tender chicken, delivering more heat and authentic flavor than packaged versions in under 25 minutes.

🌍Korean 🏷️Gochugaru 🏷️Gochujang 🏷️Ramen

Total

Servings

2

Difficulty

Medium

Est. Cost

$35–$58

Recipe Source

View original recipe

From Chilipeppermadness

Ingredients

8 ounces boneless chicken (cut into bite-sized pieces (use chicken breast or thigh))
1 tablespoons gochujang
1 tablespoons gochugaru (Korean chili flakes)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon corn syrup (or honey)
2 garlic cloves (minced)
1 teaspoon minced ginger
1 tablespoon vegetable oil
5 cups chicken broth
4 cloves garlic (smashed)
1 thumb-sized knob of fresh ginger (peeled and sliced)
3 tablespoons gochujang
1 tablespoon chili crisp (or use chili oil)
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce (or use sambal oelek)
1 teaspoon rice wine vinegar
Hot sauce to taste (use your favorite – sriracha is great here)
4 ounces ramen noodles
Extras/Garnish: 1 soft boiled egg

20 Ingredients

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Instructions

1
In a large bowl, mix together the gochujang, gochugaru, soy sauce, sesame oil, corn syrup, garlic and ginger. Add the chicken and mix to coat.
2
Heat the vegetable oil in a large pan to medium-high heat. Add the chicken and cook 5-6 minutes, or until the chicken is cooked through. Set aside.
3
Heat the chicken broth in a large pot to medium heat.
4
Swirl in the garlic, ginger, gochujang, chili crisp, soy sauce, chili-garlic sauce, vinegar, and hot sauce to taste. Stir until the ingredients are all mixed through. Bring to a boil.
5
Add the noodles and cook until the noodles are softened, 3-4 minutes.
6
Distribute the noodles and ramen broth to 2 bowls. Spoon on the spicy chicken (buldak), then garnish with half a soft-boiled egg, chopped green onion, sliced hot peppers, chili flakes. Drizzle on chili crisp and serve.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces so it cooks evenly in 5–7 minutes without drying out.
Bloom gochujang and gochugaru in hot oil before adding broth to deepen the spice flavor and reduce raw chili taste.
Taste the broth before serving and adjust gochujang or soy sauce—broth flavor intensifies as it simmers.
Don't skip sesame oil; it adds the signature nutty finish that defines buldak flavor.

Substitutions

Gochujang → doubanjiang or sriracha (lose Korean authenticity; use less—both are saltier)
Gochugaru → cayenne pepper or red pepper flakes (use 1/2 teaspoon; less fruity flavor)
Corn syrup → honey or brown sugar (adds sweetness; use same amount)
Sesame oil → peanut oil (loses signature flavor; only as last resort)

Storage & make-ahead

Store leftover broth in an airtight container for up to 3 days in the fridge. Reheat gently on stovetop, cook fresh chicken and noodles, then combine before serving.

Common Questions

Can I use ramen noodles instead of fresh noodles?

Yes. Use dried ramen or instant ramen noodles (discard the seasoning packet). Cook separately according to package directions, then add to the hot broth.

How spicy is homemade buldak ramen?

This version is spicier than commercial buldak due to both gochujang and gochugaru. Reduce gochugaru by half for milder heat, or add a splash of milk or cream to temper it.