Viral Buldak Noodles

Ingredients

• 1 packBuldak noodles (spicy hot)
• 1egg yolk
• 1–2 tbspKewpie mayonnaise
• 60 ml (¼ cup)milk
• 2–3 tbspshredded mozzarella
• 1boiled egg
• 6shop-bought rice cakes
• 3frozen dumplings
• ½green onion (spring onion)
• 1 tspshop-bought chilli oil

Instructions

1. 1

   Cook the noodles

   Bring a pan of water to the boil and add the noodles from the pack. Cook for 5–8 minutes, then drain, reserving the cooking water.

2. 2

   Mix the sauce

   Add the egg yolk, Buldak sauce from the packet and Kewpie mayonnaise to a pan. Stir until combined.

3. 3

   Add noodle water

   Pour 480 ml (2 cups) of the reserved noodle water into the pan and mix. The boiling water cooks the egg yolk.

4. 4

   Cook the rice cakes

   Set the pan over a low heat, add the rice cakes and cook for 2–3 minutes.

5. 5

   Melt the cheese

   Add the mozzarella and milk, then cook for a further 2 minutes.

6. 6

   Finish and serve

   Take the pan off the heat. Add the sesame mix, boiled egg, dumplings, green onions, chilli oil and sesame seeds, then enjoy.

What are Buldak noodles?

Buldak noodles are Korean instant noodles flavoured with a spicy, fire-chicken-style sauce. This version turns a packet into a richer meal with a creamy, cheesy sauce and several toppings.

The noodles bring the heat, while rice cakes, dumplings and egg make each serving more substantial. The method builds the sauce around the packet seasoning and reserved noodle water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1053 calories, 42g protein, 80g carbs, 62g fat.

The noodles and rice cakes provide most of the carbohydrates, while the mayonnaise, mozzarella, milk and chilli oil contribute much of the fat. Protein comes from the egg, dumplings, cheese and noodles. Balance the bowl with a side of vegetables or salad.

Build the creamy sauce

Egg yolk: mix it with the packet sauce and mayonnaise before adding the hot noodle water. Stir well as you pour so the sauce combines smoothly.

Milk and mozzarella: these go in after the rice cakes have had a few minutes in the sauce. Keep the heat low and stir until the cheese melts.

Get the texture right

Rice cakes: cook them for 2–3 minutes in the sauce so they warm through and take on some flavour. Check their texture before serving, as thickness can affect how quickly they soften.

Noodles: drain them after 5–8 minutes of cooking and reserve the water. The starchy cooking water helps bring the sauce together.

Finish off the heat

Chilli oil: add it at the end, adjusting the amount to suit your preference. The packet sauce is already spicy, so taste before adding extra heat.

Toppings: add the boiled egg, dumplings, green onions and sesame mix after taking the pan off the heat. This keeps the fresh onion distinct and avoids overcooking the toppings.

Mind the timing

The noodle cooking time is given as a range, so check the packet and taste for the texture you prefer. Have the sauce ingredients ready while the noodles cook to keep the remaining steps moving.

Once the rice cakes are in the pan, the sauce needs only a few more minutes of cooking. Keep the heat low while melting the cheese and milk into it.

What to serve with it

This bowl already includes dumplings and egg, so it can work as a meal on its own. For a lighter accompaniment, add a crisp salad or simply prepared vegetables.

The recipe suggests serving it with soft-boiled eggs or dumplings as well. If adding extra dumplings, cook them according to their packet instructions before topping the noodles.

Recipe notes & tips

• Reserve the noodle water before draining so you have enough for the sauce.
• Add the hot water gradually while stirring the egg yolk mixture.
• Keep the pan on low when cooking the rice cakes and melting the cheese.
• Taste the sauce before adding chilli oil, since the packet seasoning is already spicy.
• Check that the dumplings are cooked through before adding them to the bowl.

Variations

• Add vegetables: stir in sliced greens or mushrooms as the rice cakes cook.
• Change the cheese: use another good-melting cheese in place of mozzarella.
• Adjust the heat: add less chilli oil for a milder finish.
• Use soft-boiled egg: top the noodles with a soft-boiled egg instead of a fully boiled one.
• Add extra crunch: scatter the spring onion on at the last moment.

Common mistakes to avoid

• Discarding the cooking water: reserve it before draining, as the recipe uses it in the sauce.
• Using high heat: the sauce can cook too quickly; keep the pan on low.
• Adding the cheese too early: cook the rice cakes first, then add the mozzarella and milk.
• Skipping the taste check: sample the sauce before adding chilli oil so you can control the heat.
• Adding uncooked dumplings: cook frozen dumplings according to their packet instructions before serving.

How to store

For the best texture, eat the noodles freshly made. If storing leftovers, refrigerate them in a covered container and use within 2 days; reheat gently in a pan with a splash of water, making sure the dumplings are piping hot.

Frequently asked questions