Homemade Buldak-Style Spicy Ramen

Ingredients

• 1 pack instant ramen noodles (Plain wheat ramen noodles; discard the seasoning packet if included. Added as a necessary inferred base for the sauce recipe.)
• 1.5 tbsp water (For thinning the sauce.)
• 1 tbsp extra-spicy gochujang
• 1 tsp gochugaru (Korean red pepper flakes.)
• 1 tsp chicken bouillon powder
• 0.5 tsp soy sauce
• 1.5 tsp sugar
• 1 tsp neutral oil (Such as canola, vegetable, or grapeseed oil.)
• 1 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp paprika
• ground cumin (Pinch.)
• black pepper (Pinch.)

Steps

1. 1

   Bring a pot of water to a boil. Cook the ramen noodles according to the package directions until tender but still pleasantly springy. Drain thoroughly; do not use the included seasoning packet.

2. 2

   While the noodles cook, combine the water, extra-spicy gochujang, gochugaru, chicken bouillon powder, soy sauce, sugar, neutral oil, garlic powder, onion powder, paprika, cumin, and black pepper in a small bowl. Stir until the sugar and bouillon are incorporated and the mixture forms a smooth, thick sauce.

3. 3

   Taste the sauce carefully and adjust only if needed; it should hit with pronounced heat, followed by savory chicken flavor and sweetness.

4. 4

   Add the drained hot noodles to the sauce and toss thoroughly until every strand is evenly coated. If the sauce is too thick to distribute, loosen it with a small splash of hot noodle water.

5. 5

   Serve immediately while hot. The finished noodles should be glossy, intensely spicy, savory-sweet, and more flavorful than the packaged version.

Notes

The written source provides the sauce ingredients but does not specify a noodle quantity or detailed cooking method. One 85 g pack of plain instant ramen noodles is inferred as the base. The recipe is extremely spicy; use caution when tasting and consider reducing the gochujang or gochugaru for a milder bowl.

Nutrition per serving

• main
• noodles
• spicy
• quick meal
• stovetop
• East Asian-inspired