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I know. The instructions are on the package. Some of you are already side-eyeing me. But the number of times I get asked how to cook these is more than you’d think. The video I post explaining the method gets millions of views every year. People are still searching for it.
Table of Contents
So this is for anyone who’s a little unsure, or anyone who wants to see my exact method. Buldak isn’t hard. It’s a six-step bowl. The trick is the early drain and the small amount of water you keep behind, which is what makes the sauce coat the noodles instead of pool at the bottom of the pot.
Instructions
- Heat the Water: Grab a saucepan (personally, non-stick is easiest to cook in) and heat up some water. The exact amount isn’t super crucial since we’ll be draining most of it anyway. Just make sure there’s enough to cover the noodles in the saucepan.
- Add the Noodles: Once the water’s boiling, toss in that brick of Buldak noodles. Stir it around occasionally to help it break apart.
- Drain Early: Set a timer for 3 minutes. You’ll want to drain the noodles at this point. Instead of using a strainer (because who wants to wash another dish?), I usually just use my chopsticks to carefully hold the noodles back while I tilt the pot and drain most of the water into the sink. The noodles won’t be fully cooked yet, but that’s okay.
- Keep a Little Water: Make sure you leave about 3-4 tablespoons of that starchy cooking water left in the pot with the noodles. This little bit of liquid is key for making the sauce spread.
- Sauce Time: Now, add the Buldak sauce packet to the noodles and that reserved water. Keep the heat on medium-high. This heat will help the sauce thicken up again and will finish cooking those noodles. Just remember to continuously stir.
- Stir it Up: Just keep stirring everything together until the sauce reaches that glossy, coated consistency that you’re after.
- Flakes On Top: Once it looks nice and glossy, sprinkle in the dried flakes that came with the Buldak.
- Keep stirring: until it’s glossy and coats the noodles the way you want.
- Top It Your Way: Now for the fun part! Add your favorite toppings.
Check out my Buldak recipe here where I leveled up these noodles with spam and a fried egg. This method works great for all the Buldak flavors I’ve tried, like the Habanero Lime and the Carbonara, too.
Video
Cooking Buldak doesn’t have to be rocket science. Follow these easy steps, add your favorite toppings, and get ready for a flavor explosion. Enjoy the burn!
Frequently Asked Questions
You can add a little more of the reserved noodle water or a splash of regular water.
Besides adding more water, you can try using only a portion of the sauce packet or adding something creamy like cheese to mellow out the heat.
A non-stick pan makes it easier to toss the noodles with the thick sauce, but you can use a regular pan if you keep the heat low and stir frequently to prevent sticking.
I like topping with spring onions and extra sesame seeds, and if you’re like me and don’t have a stomach of steel i like replacing the little moisture of water with milk and a very tiny slice of cheese goes a long way!!!