Samyang Buldak is not a soup ramen. It is a stir-fried noodle: you boil the noodles, pour off most of the water, then toss them in the sauce. Get that one step right and every pack tastes the way it should. This guide covers the exact method from the pack, the mistakes that make Buldak soggy or clumpy, and easy ways to make it less spicy.
What you need
- 1 pack of Samyang Buldak ramen (noodles, liquid sauce, and flakes or powder)
- About 600 ml of water
- A pot or a deep frying pan
- Optional toppings: a fried egg, a cheese slice or mozzarella, spring onions, sesame seeds
How to cook Buldak ramen, step by step
- Boil the water. Bring about 600 ml of water to a rolling boil.
- Cook the noodles for about 5 minutes. Add the noodle block and stir now and then so it separates.
- Drain, but keep about 8 tablespoons of water. This is the step most people get wrong. That little bit of water turns the sauce into a glossy coating.
- Add the sauce and the flakes or powder. Hot Chicken comes with flakes; Carbonara, Cream Carbonara, Cheese and Rosé come with a flavour powder.
- Stir-fry for about 30 seconds on the heat until every noodle is coated, then serve straight away.
These steps are for the stir-fried Buldak packs: Hot Chicken, Carbonara, Cream Carbonara, Cheese, Rosé and Habanero Lime. For Buldak Stew Type, follow the directions printed on its pack.
Common mistakes
- Draining all the water. The sauce turns thick and sticky and clumps on the noodles. Keep those 8 tablespoons.
- Leaving too much water. You get a thin, soupy sauce that slides off. Buldak should be glossy, not swimming.
- Overcooking. Past 5 minutes the noodles go soft and lose their chew. They keep cooking a little in the pan, so take them off on time.
- Adding the sauce off the heat. The 30-second stir-fry is what makes the sauce cling. Do it on the stove.
How to make Buldak less spicy
Hot Chicken is very spicy. If it is your first time, try one of these:
- Use half the sauce. Add half, taste, then add more if you want it.
- Add cheese. A cheese slice or a handful of mozzarella melted in at the end softens the heat and gives a cheese pull.
- Add an egg. A fried egg or soft-boiled egg on top cools every bite.
- Keep a cold drink close. A glass of milk or lassi helps more than water.
- Start with a creamier flavour. Carbonara and Cream Carbonara keep the Buldak kick but are smoother than the original.
Best toppings for Buldak
- Fried egg with a runny yolk
- Cheese slice or mozzarella
- Spring onions and sesame seeds
- Sliced sausage or leftover chicken
- Coriander and a squeeze of lime, with Habanero Lime
Which Buldak should you try first?
- Love heat: Buldak Hot Chicken, the original.
- Want spicy but creamy: Carbonara or Cream Carbonara.
- Cheese lover: Buldak Cheese.
- Not sure: read our Buldak flavours guide.
Every Samyang Buldak flavour at Manse is Rs 550 a pack. See the full Korean ramen price list in Pakistan.
FAQ
How much water do you need for Buldak?
Boil about 600 ml of water, cook the noodles for about 5 minutes, then drain and keep about 8 tablespoons of water before adding the sauce.
How long do you cook Buldak noodles?
About 5 minutes in boiling water, then about 30 seconds of stir-frying with the sauce.
Can I make Buldak as a soup?
You can, but the stir-fried Buldak packs are made to be drained, so a soup version tastes thinner and less saucy. If you want a soup ramen, try Nongshim Shin Ramyun or OTOKI ramen.
Where can I buy Buldak in Pakistan?
Order Samyang Buldak from Manse Korean Foods with cash on delivery anywhere in Pakistan. In Lahore, paid orders can be delivered the same day.