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Noodles · Korean home cooking

Original Buldak stir-fried noodles

Turn a 140 g Original Buldak bag into glossy stir-fried noodles. Learn when to add the sauce, how much cooking water to keep and how to adjust the heat.

◷ 10 min1 servings6 Let’s cook
Original Buldak stir-fried noodles
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✦ AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

1 servings

Get your ingredients ready
Get your ingredients ready

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 1 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Open one 140 g Original Buldak bag. Separate the dry noodle block, liquid sauce and seaweed-sesame flake sachet. Wash and finely slice 10 g scallion; keep the sauce and garnish out of the boiling water.

    Open one 140 g Original Buldak bag. Separate the dry noodle block, liquid sauce and seaweed-sesame flake sachet. Wash and finely slice 10 g scallion; keep the sauce and garnish out of the boiling water.

  2. Step 2

    Step 2: Pour 600 ml water into a small saucepan and bring to a rolling boil. Keep a heat-safe jug, colander and tongs ready. Read your bag first: cup noodles and other flavors may need a different method.

    Pour 600 ml water into a small saucepan and bring to a rolling boil. Keep a heat-safe jug, colander and tongs ready. Read your bag first: cup noodles and other flavors may need a different method.

  3. Step 3

    Step 3: Add the noodle block and boil for about 5 minutes, or the time on your bag. Gently separate softened strands with tongs. Keep the sauce aside; the noodles cook in plain water at this stage.

    Add the noodle block and boil for about 5 minutes, or the time on your bag. Gently separate softened strands with tongs. Keep the sauce aside; the noodles cook in plain water at this stage.

  4. Step 4

    Step 4: Before draining, reserve 120 ml cooking water, equivalent to 8 level 15 ml tablespoons. Drain the remaining water carefully. Return noodles and the measured 120 ml to the saucepan; keep your hands away from the steam.

    Before draining, reserve 120 ml cooking water, equivalent to 8 level 15 ml tablespoons. Drain the remaining water carefully. Return noodles and the measured 120 ml to the saucepan; keep your hands away from the steam.

  5. Step 5

    Step 5: Add the liquid sauce and toss over low heat for about 30 seconds until evenly coated. For less heat, start with half the sachet and add more after tasting a cooled strand. If too wet, toss briefly longer; if dry, add a spoonful of water.

    Add the liquid sauce and toss over low heat for about 30 seconds until evenly coated. For less heat, start with half the sachet and add more after tasting a cooled strand. If too wet, toss briefly longer; if dry, add a spoonful of water.

  6. Step 6

    Step 6: Turn off the heat and transfer to a bowl. Add the included seaweed-sesame flakes and the sliced scallion. Serve immediately: the sauce should coat the noodles, rather than form a bowl of broth.

    Turn off the heat and transfer to a bowl. Add the included seaweed-sesame flakes and the sliced scallion. Serve immediately: the sauce should coat the noodles, rather than form a bowl of broth.

03 / Enjoy your meal

Finished dish

Finished dish: Original Buldak stir-fried noodles
Original Buldak stir-fried noodles
Helpful tips

For the Original 140 g bag, not the cup or Carbonara. Use your pack’s directions if they differ. The sauce and flake sachets are included in the noodle quantity; scallion is this home version’s garnish. Very spicy: add sauce gradually to suit your taste. Check the package for wheat, soy, sesame and other allergens.

Public recipe reference

This complete home version was written for this site using the public recipe as a reference. Open the original for another method.

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