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Buldak Ramen Recipe

Name: Cupspops Korean BBQ Restaurants Buldak Ramen Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 cups water; 1 cups chicken or vegetable broth; 2 tbs gochujang (Korean red chili paste); 1.5 tbs gochugaru (Korean chili flakes); 1 tbs soy sauce; 1 tbs maltose or honey; 0.5 tsp dark soy sauce; 1 tsp sesame oil; 0.5 tsp rice vinegar; 3 tsp garlic (minced); 1 tsp ginger (minced); 0.25 tsp black pepper; 2 servings fresh or dried ramen noodles; 8 oz chicken thigh (boneless, thinly sliced) - optional; 2 each egg; 2 stalks green onions (scallions), thinly sliced; 1 cup napa cabbage or bok choy, sliced; 0.5 cup shiitake or button mushrooms, sliced; 1 tsp toasted sesame seeds; 1 sheet nori strips (optional); 0.25 cup pickled radish or kimchi (optional)

Inspired by Cupspops Korean BBQ Restaurant

Time35m

Serves2

Make Buldak Ramen Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Sauce

4 cups water

1 cups Chicken or vegetable broth

2 tbs gochujang (Korean red chili paste)

1 1/2 tbs gochugaru (Korean chili flakes)

1 tbs Aged soy sauce

1 tbs maltose or honey

1/2 tsp dark soy sauce

1 tsp Toasted sesame oil

1/2 tsp Rice vinegar

3 tsp Garlic (minced)

1 tsp ginger (minced)

1/4 tsp black pepper

Noodles & Protein

2 servings fresh or dried ramen noodles

8 oz chicken thigh (boneless, thinly sliced) - optional

2 each Egg

Vegetables & Garnishes

2 stalks green onions (scallions), thinly sliced

1 cup napa cabbage or bok choy, sliced

1/2 cup shiitake or button mushrooms, sliced

1 tsp toasted sesame seeds

1 sheet nori strips (optional)

1/4 cup pickled radish or kimchi (optional)

Method

Broth & Sauce

Prepare sauce base

In a small bowl combine gochujang, gochugaru, soy sauce, maltose (or honey), dark soy sauce, sesame oil, rice vinegar, minced garlic, minced ginger, and black pepper. Stir until smooth and set aside.

Simmer broth

In a medium pot add 4 cups water and 1 cup chicken or vegetable broth and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium and whisk in the prepared sauce base. Taste and adjust heat/sweetness: add an extra 0.5 tbs gochugaru for more heat or another 0.5 tbs honey for sweetness. Let simmer for 4–6 minutes to meld flavors.

Noodles & Protein

Cook protein

If using chicken: while broth simmers, heat a nonstick skillet over medium-high heat and add 1 tsp neutral oil. Season the thinly sliced chicken lightly with salt and cook 2–3 minutes per side until cooked through and slightly browned. Remove and set aside. (Alternatively, sear in the same pan after sautéing mushrooms.)

Boil noodles

Bring the broth back to a gentle boil. Add the ramen noodles and cook according to package instructions (typically 3–4 minutes for fresh, 4–5 minutes for dried), stirring occasionally so they separate. If you prefer firmer noodles, cook 30–45 seconds less.

Soft-boil eggs

In a small saucepan, bring water to a boil and gently lower eggs in. Boil for 6–7 minutes for soft-set yolks. Immediately transfer eggs to an ice bath for 3 minutes, then peel and halve.

Vegetables & Garnishes

Prepare vegetables

While broth is simmering and noodles are cooking, sauté mushrooms in the skillet used for chicken with a small splash of oil over medium heat until golden, about 3–4 minutes. Add sliced napa cabbage or bok choy and cook just until wilted, 1–2 minutes. If you didn’t cook chicken, you can warm kimchi briefly in the pan to take off raw edge.

Assemble bowls: divide cooked noodles between two bowls. Ladle the hot spicy broth over the noodles, making sure to distribute sauce solids evenly. Arrange cooked chicken slices (if using), sautéed mushrooms and greens, and halved soft-boiled eggs on top.

Finish with garnishes: scatter sliced green onions, toasted sesame seeds, nori strips, and a spoonful of kimchi or pickled radish at the side. Drizzle 0.5 tsp sesame oil over each bowl if desired. Serve immediately—Buldak ramen is best piping hot.