Buldak Cream Carbonara Ramen
Buldak Cream Carbonara Ramen
Samyang took the Buldak sauce and folded cream through it — thick flat noodles coated in a rich, cheesy carbonara that still carries a proper chilli kick underneath. Milder than the original but nowhere near mild. The one to hand someone who wants Buldak without the full fire. Imported from Korea.
- Boil the water
Bring 600ml of water to a rolling boil in a saucepan. While you wait, open the packet and lay out the liquid sauce sachet and the cream powder sachet so both are within reach when you need them.
- Cook the noodles
Add the noodle block to the boiling water and cook for 5 minutes. Stir gently now and then so the flat strands separate rather than sticking together. They should be tender but still have some bite left.
- Keep some water back
Drain the water but leave about eight tablespoons, roughly 120ml, in the pot. The cream powder needs that liquid to dissolve into a sauce rather than a paste, so do not be tempted to drain it dry.
- Sauce and serve
Add the liquid sauce and the cream powder, then stir-fry for 30 seconds over low heat until the sauce thickens and coats every strand. Serve straight away while it is still glossy, with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Samyang Foods was founded in 1961 as South Korea's first instant noodle company. They changed the game in 2012 with their Buldak Hot Chicken Ramen, which went viral worldwide and built a cult following among spice lovers. Their factory in Wonju produces over a million packs daily.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
Buldak sauce with cream folded through it. The chilli base is still there underneath, but milk powder and cheese round off the sharp edges and turn the heat into something warmer and rounder. The sauce thickens as you stir-fry it, clinging to every strand.
Springy, chewy noodles designed for a soupless format. Without broth to carry the flavour, these noodles need to hold the sauce on their surface, and their texture is built to do exactly that. Every strand grips the seasoning so you taste the full flavour in each bite.
Samyang created the carbonara Buldak in 2017 to mark their one billionth pack sold. It was meant as a limited run. The pink packet outsold every expectation so completely that it became permanent and spawned the whole creamy Buldak family.
This is the Buldak we recommend to people who want in on the phenomenon without committing to the full burn. The cream does real work. You still know it is a spicy noodle, but you can finish the bowl and go back for another next week.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.