Buldak Ramen

Name: Buldak Ramen (10-Minute Korean Spicy Noodles)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8.4 ounces instant ramen noodle packs (2 packs) (you can toss the seasoning packet); 1 tablespoon gochujang (mild); 1 tablespoon gochugaru; 2 teaspoons low sodium soy sauce; 1 teaspoon chicken bouillon powder or paste; 1 tablespoon rice vinegar; 1 teaspoon garlic powder; 1 teaspoon granulated sugar; ½ teaspoon toasted sesame oil

Buldak ramen is a 10-minute Korean spicy noodle dish made with instant ramen, gochujang, and gochugaru that delivers authentic heat and depth without the takeout wait.

🌍Korean 🏷️Buldak ramen 🏷️Ramen recipes 🏷️Spicy ramen

Total

10 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Tablefortwoblog

Ingredients

8.4 ounces instant ramen noodle packs (2 packs) (you can toss the seasoning packet)
1 tablespoon gochujang (mild)
1 tablespoon gochugaru
2 teaspoons low sodium soy sauce
1 teaspoon chicken bouillon powder or paste
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon granulated sugar
½ teaspoon toasted sesame oil

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Instructions

1
Mix together the ingredients for the sauce. It’ll be a thick paste consistency. Set aside.
2
Cook the ramen noodles and save the ramen water.
3
Put the cook ramen noodles in a large bowl. Put the sauce on top and toss to coat. Add ramen water to the bowl if you need to thin out the sauce, 1 tablespoon at a time until desired consistency is reached.
4
Top with sliced scallions and sunny side up fried egg and serve.

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Tips & Notes

Pro tips

Reserve 1 cup of starchy pasta water before draining—it emulsifies the gochujang sauce and coats the noodles evenly.
Bloom the gochujang and gochugaru in the hot pasta water for 30 seconds before adding noodles to release their full flavor.
Taste and adjust heat level with gochugaru after mixing; it's easier to add spice than reduce it.

Substitutions

Gochujang → doenjang (soybean paste; use 1 tablespoon, less spicy and more savory)
Gochugaru → cayenne pepper or crushed red pepper flakes (start with ½ teaspoon; less complex flavor)
Rice vinegar → lime juice or apple cider vinegar (same acidity, slight flavor shift)

Storage & make-ahead

Best served immediately, but store leftover sauce in an airtight container for up to 5 days and reheat gently with fresh noodles or broth.

Common Questions

Can I make buldak ramen less spicy?

Yes. Reduce gochugaru to ½ teaspoon and use mild gochujang as directed, or substitute with doenjang (soybean paste) for umami without heat.

What can I add to bulk up this ramen?

Add a soft-boiled egg, sliced green onion, sesame seeds, kimchi, soft tofu, or cooked chicken breast to customize the bowl.

Do I really toss the seasoning packet?

Yes—the homemade gochujang and gochugaru base replaces it entirely and tastes fresher than the packet seasoning.

Can I make the sauce ahead?

Yes. Mix gochujang, gochugaru, soy sauce, bouillon, vinegar, garlic powder, sugar, and sesame oil in advance; store in an airtight container for up to 5 days and reheat with pasta water when ready to serve.