Buldak Ramen

Name: Buldak Ramen with Customizable Spice
Prep time: 2 min
Cook time: 4 min
Total time: 6 min
Yield: 1 servings
Cuisine: korean
Ingredients: 1 tbsp gochujang (or to taste, see notes); 1 tbsp gochugaru; 2 tsp soy sauce; 1 tsp chicken bouillon; 1 tbsp rice vinegar; 1 tsp garlic powder; 1 tsp sugar; 1/2 tsp toasted sesame oil; 1 portion cooked noodles of choice; 2-4 tbsp noodle water (as needed)

Buldak ramen is a Korean spicy noodle dish made with gochujang and gochugaru that you control the heat level on by adjusting the paste and chili flake ratio. It comes together in under 15 minutes and requires only pantry ingredients.

🌍Korean 🏷️Noodles 🏷️Spicy

Total

6 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Iamafoodblog · by Stephanie

Ingredients

1 tbsp gochujang (or to taste, see notes)

1 tbsp gochugaru

2 tsp soy sauce

1 tsp chicken bouillon

1 tbsp rice vinegar

1 tsp garlic powder

1 tsp sugar

1/2 tsp toasted sesame oil

1 portion cooked noodles of choice

2-4 tbsp noodle water (as needed)

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Instructions

1
In a bowl, mix together the gochujang, gochugaru, soy sauce, chicken bouillon, rice vinegar, garlic powder, sugar, and toasted sesame oil.
2
Cook the instant ramen according to the package, save 1/4 cup water and drain well.
3
Toss the noodles in the sauce, loosening with extra noodle water if needed. Top with sliced green onions, toasted sesame seeds, and seaweed and enjoy!

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Tips & Notes

Pro tips

Whisk gochujang, gochugaru, soy sauce, and bouillon together before adding noodles to avoid clumping and ensure even seasoning.
Reserve 2–4 tbsp of starchy noodle water before draining; add it gradually to the sauce while tossing so the coating clings instead of pooling.
Toast sesame oil separately and drizzle at the end to preserve its nutty aroma; adding it early mutes the flavor.
Taste the sauce before tossing with noodles; the heat and salt intensify once combined with hot noodles, so err on the mild side if unsure.

Substitutions

Gochujang → Korean red chili paste (gochugaru can stand alone but loses umami depth)
Chicken bouillon → vegetable bouillon or miso paste (1 tsp miso dissolved in water adds similar richness)
Rice vinegar → apple cider or distilled white vinegar (adjust to 1/2 tsp if using white vinegar, as it is sharper)
Toasted sesame oil → regular sesame oil (loses roasted depth but still adds nuttiness)

Storage & make-ahead

Store the sauce paste in an airtight container in the fridge up to 5 days. Cook noodles fresh and toss with sauce immediately before serving.

Common Questions

Can I make buldak ramen less spicy?

Yes. Reduce gochujang and gochugaru to taste, starting with 1/2 tbsp of each, then adjust up. The rice vinegar and sesame oil will still deliver flavor without the heat.

What noodles work best for buldak ramen?

Ramen noodles are traditional, but any wheat or egg noodles work. Use 1 portion cooked noodles per serving; thicker noodles hold the sauce better.

How do I make the sauce stick to the noodles?

Toss the hot cooked noodles directly in the sauce mixture with 2–4 tbsp of the starchy noodle cooking water. The starch helps the sauce cling.

Can I prep buldak ramen in advance?

Mix the sauce paste ahead and store in the fridge up to 5 days. Cook noodles fresh just before serving and toss with the cold sauce, then warm if desired.