Description
A recipe combining the heat of Buldak ramen with the creamy texture of Italian Carbonara, finished with fresh spring onions.
Ingredients
Scale
- 1 package Samyang Buldak Carbonara Ramen
- 1 large egg yolk
- 30 g grated Pecorino Romano or Parmesan cheese
- 1 tablespoon reserved hot pasta water
- 2 tablespoons chopped spring onions (white and green parts separated)
- 1 teaspoon neutral oil
Instructions
- Cook the ramen noodles according to package directions, omitting the liquid seasoning packet for now. Before draining, reserve about 1/4 cup of the hot, starchy cooking water.
- While the noodles cook, whisk the egg yolk and grated cheese together in a medium bowl until a thick paste forms.
- Drain the noodles well and immediately transfer them to the bowl with the egg and cheese mixture.
- Quickly add the liquid sauce packet from the ramen and about 1 tablespoon of the reserved hot water. Stir vigorously and continuously to emulsify the sauce. The heat from the noodles and water will cook the egg slightly, creating a creamy sauce without scrambling the yolk. Add more reserved water, a teaspoon at a time, if the sauce is too thick.
- Stir in the white parts of the chopped spring onions.
- Heat the oil in a small pan over medium heat. Add the green parts of the spring onions and cook briefly until they just start to crisp, about 1 minute.
- Transfer the creamy noodles to a serving bowl. Top with the crispy spring onions and serve immediately.
Notes
- Use only the egg yolk for the richest, creamiest sauce texture.
- Stirring constantly is key to achieving a smooth Carbonara emulsion instead of scrambled eggs.
- Adjust the amount of Buldak liquid sauce packet based on your preferred spice level.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 1200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 3
- Protein: 15
- Cholesterol: 150