Carbonara Buldak Ramen Recipe
Creamy, spicy carbonara buldak ramen made with Samyang's pink pack, egg yolk, heavy cream, crispy bacon, and parmesan. Ten minutes from pantry to bowl.
Ingredients
- 1 pack Samyang Carbonara Buldak ramen (noodles and both sauce packets)
- 1 egg yolk, room temperature
- 3 to 4 tbsp heavy cream
- 2 to 3 tbsp shredded mozzarella
- 1 tbsp freshly grated parmesan
- 2 to 3 strips crispy bacon, crumbled
- 1 tsp butter
- Sliced green onions, sesame seeds, black pepper for garnish
Instructions
- Boil noodles in water for 4 to 5 minutes, about 30 seconds less than the package instructs. Before draining, scoop out 3 to 4 tablespoons of starchy noodle water and set aside. Drain the rest.
- Return noodles to the pan over low heat. Add both sauce packets (start with 75 percent of the spicy packet) and the heavy cream. Stir and simmer 1 minute until the sauce thickens and coats the noodles. Add a splash of reserved noodle water if the sauce looks too thick.
- Turn off the heat completely. Wait 15 to 20 seconds, then add the egg yolk and toss the noodles quickly to coat. The residual heat will cook the yolk into a smooth, silky sauce.
- Stir in mozzarella, parmesan, and butter. Toss until melted and creamy. Add more reserved noodle water if needed to loosen the sauce.
- Transfer to a bowl. Top with crumbled bacon, green onions, sesame seeds, and black pepper. Serve immediately.
Notes
Egg off heat: This is the most important step. Adding the egg yolk over direct heat will scramble it every time. Turn the burner off and wait before adding.
Spice adjustment: Start with 75 percent of the sauce packet. Add the rest at the end if you want more heat.
Cream substitute: Whole milk works but produces a thinner sauce. Do not use low-fat milk.
Kewpie mayo hack: Whisk 1 tablespoon of Kewpie mayo into the egg yolk before adding it to the noodles. Acts as an emulsifier and adds richness.
Storage: Best eaten immediately. Store leftovers in the fridge up to 2 days. Reheat on low with a splash of milk. Do not freeze.