How To Make Korean Fire Noodles?

Creamy, spicy, cheesy! This recipe combines it all. Take out that cheese buldak ramen pack from your pantry and make the best lunch you can. These instant noodles pair perfectly with melted mozzarella cheese and würstel sausage. Ready in 10 MINUTES!.

One of the spiciest ramyeon in Korea, Buldak Bokkeum Myeon are very well-liked instant noodles in Korea. Buldak literally translates to “fire chicken,” and bokkeum myeon to “stir-fried noodles.” The spicy noodle challenges and mukbang that have been posted about these noodles on social media

These buldak noodles come in a variety of flavors, including carbonara, curry, toppoki, jajjang, etc. However, in this recipe, we make some creamy, extra-cheesy noodles with mozzarella and wurstel sausage using the CHEESE BULDAK RAMEN (yellow pack). FLAVOURS GUARANTEED and ready in 10 MINUTES!.

When I’m at home, this is one of my go-to lunches. I admit that instant noodles aren’t the healthiest food available, so I typically only eat them twice a week. I like to switch up some of my recipes, like my Buldak Ramen Carbonara (so creamy!) or my Buldak Ramen Bibim Guksu Style (my favorite in the summer).

Whatever it is about 2020, I’ve been craving comfort food lately because of everything that’s been going on. includes a lot of rice, noodles, and Asian flavors, which I tend to eat when things get a little stressful. I’ve been making a ton of rice, stir-fries, and noodles, and if I can, I like to cover everything in nuoc cham. For instance, the pumpkin curry I prepared last week was delectable and made me realize how much I adore the magical combination of curry paste, coconut milk, and garlic.

Their artificial chicken flavor usually activates the umami, which I like to mimic in other dishes with mushroom broth powder. However, I also decided to add a little MSG to give the dish an extra umami layer. You can omit that if you don’t have it, but soy sauce by itself is unable to provide the savoury body that the MSG and mushroom broth powder do. It really does elevate the savoury flavour.

I made my first homemade version of this in a recent YouTube vlog and I wanted to revise the recipe to really be saucy and stick to the noodles the way the Samyang chicken noodles’ sauce did. After deep diving on some Reddit forums and reading other people’s renditions of this recipe, I finally figured out that cornstarch is all I needed to get it to that consistency.

Since the original Samyang chicken flavor ramen noodles contain artificial chicken flavor, which some people have expressed concern about since it is not vegan, I decided to try to make it from scratch and create these vegan fire noodles.

Nearly as simple to make as the packet noodles is a veganized version of the fiery korean chicken flavor ramen noodles!

Are buldak noodles the spiciest noodles?

Despite having 4,404 Scoville units, Samyang’s original buldak bokkeum myeon hot chicken flavor ramen aren’t the spiciest noodles they produce. The buldak bokkeum myeon mini (hot chicken flavor ramen mini), with 12,000 Scoville units, is the spiciest noodle.

gochugaru – Korean chili flakes bring smokiness and a bit of heat and crunch.

gochujang – This is where the majority of the spice is coming from, especially if you use an extra spicy gochujang.

soy sauce – soy sauce adds umami and saltiness. If you have Korean soy sauce, use that, otherwise the next best for this recipe is Japanese soy sauce.

sugar – a little bit of sweetness accentuates the spicy heat. The combo of sweet and spicy is classic in Korean food. Traditionally they use jocheong (rice syrup) but we’re going to go with sugar for ease.

garlic – fresh garlic adds the heat. If you a garlic lover, raw garlic is essential, add as many cloves as you can handle. For the chicken, the garlic cooks, but if you’re just making buldak sauce for noodles, the raw garlic will surprise you at how spicy it is.

You might not be familiar with gochujang or gochugaru if you aren’t a fan of Korean cuisine.

Gochujang is a spicy Korean sauce. It’s savory, sweet, spicy thick fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store and online, of course.

Gochugaru, on the other hand, are Korean chili flakes. Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. They’re not too spicy and their heat is gentle and delicious. I always buy coarse gochugaru which looks like flaky sea salt. They usually come labeled with mild, medium, or hot, so you can buy them according to your spice preference.

I was considering taking part in the Korean Fire Noodle Challenge to see who could handle the heat, but I quickly realized (thankfully) that I am not a vlogger. I detest addressing the camera, and I am not at all photogenic. Let’s leave that to the Youtube stars.

If you do want to torture yourself, you can find this instant noodles available locally, but where can I buy it in the Philippines? Buldak Bokkeum Myun is quite simple to locate in the nation because almost all Korean marts I’ve been to carry it. My purchase was made at the Legaspi Village Rada Mart in Makati. There’s a cup noodle version of this, too.

But still, the spicy lover in me couldn’t resist it. So I went to Rada Mart, my favorite Korean store, and purchased a packet of the buldak bokkeum myun.

Being a spicy food lover, enthusiast, advocate and worshiper, I was itching to try the Samyang Buldak Bokkeum Myun (불닭볶음면) instant noodles, or more popularly called Korean Fire Noodles.

Even though I can only boil instant noodles and fry hot dogs, I still have the delusion that I am qualified to write a cooking manual.

FAQ

How do you make Korean fire noodles better?

Most recipes on the back of a package instruct you to boil your noodles in water for about 5 minutes before adding sauce and seasoning. You can also cook them in milk or broth. However, substituting chicken-flavored stock, miso soup, or dashi broth for water can give your noodles new life.

What sauce is on Korean fire noodles?

Buldak, also known as fire chicken, is a fiery Korean barbecued chicken dish. “Bul” means fire and “dak” means chicken. A spicy sauce made of gochugaru, gochujang, soy sauce, jocheong (rice syrup), garlic, and ginger is poured over bite-sized pieces of chicken in buldak.

How do you make Korean spicy noodles?

1. Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces.
2. Warm up a wok over medium heat with a small amount of oil.
3. In a small bowl, whisk together all the sauce ingredients.
4. Noodles, carrots, green onions, and mushrooms should all be added to the wok.
5. Serve warm and enjoy!

What is in Korean fire noodles?

Wheat-based noodles, soy sauce, artificial chicken flavor, sugar, red pepper powder (gochugaru), black pepper powder, soybean oil, onion, curry powder, red pepper seed oil, garlic, roast sesame, and dried laver are the main components of Korean fire noodles, also known as Buldak Bokkeum Myun Original.