Hot Chicken Carbonara Ramen
Hot Chicken Carbonara Ramen
Samyang's Buldak meets carbonara in a creamy, fiery collision. The famous hot chicken sauce is tempered by a rich, cheesy carbonara base with bits of chicken, onions, and mushrooms. The heat creeps in at the finish — just enough to remind you this is still Buldak. Soupless, indulgent, and dangerously moreish. From Korea.
- Boil the water
Bring 550ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out your sachets so everything is within easy reach and ready to go.
- Cook the noodles
Add the noodles and flakes to the boiling water and let them cook for 4 minutes. Give them a gentle stir every now and then to stop them from clumping together. You want them cooked through but still a bit chewy.
- Drain (keep some water)
Drain most of the water from the noodles, but keep about 6 spoonfuls in the pot. This leftover starchy water helps the sauce emulsify and cling to the noodles properly instead of pooling at the bottom of the bowl.
- Add sauce and serve
Add the seasoning sachet to the drained noodles and toss everything together until every single strand is evenly coated in sauce. Serve straight away while it is still hot and add 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.
Served soupless, the sauce is the star. A concentrated blend that coats every strand of noodle with rich, full flavour. Without broth to dilute things, every bite hits with the complete flavour profile, making each mouthful more intense than a traditional soup ramen.
Chewy, springy noodles built for a soupless format. The texture is designed to hold sauce on every surface rather than swimming in broth. After draining, the noodles grip the seasoning tightly, so the flavour stays concentrated and consistent with every bite.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
The perfect balance between heat and flavour. It has enough spice to keep things exciting without overwhelming the other ingredients. It is the kind of noodle that satisfies both spice lovers and people who usually play it safe. A crowd pleaser with an edge.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Cheese
Cheese melts into a creamy, rich, and savory sauce, adding a decadent and indulgent dimension to the noodles.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.