Buldak Ramen
A spicy and smoky Korean-style comfort noodle dish featuring chewy ramen, tender grilled meat, and a rich gochujang-based sauce.
Ingredients
For the Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- 1 tablespoon minced garlic
- 1 teaspoon chili flakes (optional for extra heat) Adjust according to heat preference.
- 2 tablespoons water or chicken broth
For the Ramen Bowl
- 2 packs instant ramen noodles (discard seasoning)
- 1 tablespoon vegetable oil
- 1 piece chicken breast or boneless beef steak, sliced and grilled
- 1 cup mixed greens (spinach, bok choy, or seaweed)
- ½ small onion, caramelized
- 1 piece boiled egg (soft or medium) Aim for a jammy consistency.
- 1 piece green onion, sliced
- 1 piece red chili, sliced (optional for garnish)
- Fresh cilantro for topping
- Toasted sesame seeds for garnish
Instructions
Preparation
- Boil ramen noodles in water according to the package directions until tender but chewy. Drain and set aside.
- In a bowl, whisk together gochujang, soy sauce, brown sugar, garlic, chili flakes, and water or broth until smooth and glossy.
Cooking
- Heat oil in a skillet over medium-high heat. Add chicken or beef slices and cook for 5 to 7 minutes until golden and slightly charred on the edges.
- Lower the heat to medium. Add cooked noodles and the sauce mixture to the pan. Toss everything together until the noodles are evenly coated and the sauce thickens slightly.
Assembly
- Divide noodles into two bowls. Top each with grilled meat, caramelized onions, sautéed greens, and a jammy boiled egg.
- Garnish with sliced chili, green onion, cilantro, and sesame seeds for that final burst of freshness and crunch.
Notes
Adjust the heat by adding more or less gochujang or chili flakes. For a creamier version, stir in 2 tablespoons of milk or a slice of cheese at the end. Add mushrooms or tofu for a vegetarian twist. To get perfect jammy eggs, boil them for 6½ minutes and cool immediately in ice water.