The famous Samyang Buldak Carbonara Ramen— A Delicious Twist To The Basic Recipe!

20 minutes Cook

If you are a fan of carbonara ramen, this French-Japanese fusion is a NOT-TO-MISS at all costs. Indulge in its creamy, buttery, and irresistibly slurp-worthy goodness— this comfort food is sure to surprise your taste buds! And, let’s not overlook the fact that this buldak carbonara ramen recipe happens to be the fastest lunch I’ve ever whipped up!

It only takes 20 minutes to cook! Yes, with the creamy sauce! Below’s a quick rundown of the whole ramen carbonara recipe!

Carbonara ramen

Why You Should Absolutely Try Buldak Ramen Carbonara-style Recipe!?

For starters, once you try it… there’s no going back!

  • Easy to make: You only need 20 minutes to cook and serve this delicacy, coated with creamy sauce and topped with a cheesy half-fry, roasted sesame seeds, chopped coriander leaves, or chopped scallions.
  • Cultural fusion: You prepare ramen, a Korean delicacy, using the renowned Italian-style carbonara recipe. After boiling the Samyang carbonara buldak ramen, you sauté them with bacon/guanciale and coat them with the fiery Buldak sauce. For the final touch, you add a velvety blend of beaten egg and cheese to intensify the creaminess of your recipe.

Here, guanciale (pig cheek) and beaten egg+cheese sauce are specific to the authentic carbonara recipe, the spicy buldak sauce is the Korean twist!

There’s a creamy twist to the recipe— the Samyang ramen comes with an additional packet, the buldak powder.

It’s a combination of whole milk, milk, sugar, mozzarella cheese, salt, butter, potato starch, parsley, pepper, and garlic; all in powder form. This further intensifies the creamy and velvety touch of the recipe.

  • Versatility: You don’t need complex ingredients to get this recipe together; it’s simple yet a masterpiece infusing two culinary worlds together. All the ingredients are easily available and you might not even have to run down to the grocery store unless you are out of bacon!

Ingredients For Our Buldak Carbonara Ramen Recipe.

My recipe is slightly different from what you may have seen so far! I prefer to stir-fry my bacon with grated garlic and onions, it brings about a nice flavor to your buldak creamy/saucy base.

Buldak carbonara ramen ingredients

Here are all the buldak carbonara ramen ingredients you will need:

  • 1 packet Samyang Cream Carbonara buldak Ramen: Samyang is the first instant ramen company in South Korea! If you are someone with a low-spice intolerance, this one will not set you on fire, trust me! You can get Samyang on Amazon and they deliver pretty quickly, too! Pricewise, Samyang is economical and wouldn’t hurt your wallet.
  • 100 gm Bacon/Guanciale: Bacon/guanciale is the key ingredient in the authentic carbonara recipe. When stirred on low heat, it produces and releases grease, giving a smokey and nutty flavor to the recipe. The traditional recipe uses guanciale (pig cheeks), but you can very well choose pancetta/bacon if that’s what’s available to you.
  • One tablespoon of virgin oil.
  • One Minced onion: For me, stir-frying onion in bacon fat takes the recipe to the next level. Onion balances the sweetness in the pasta sauce and adds density.
  • 3-4 Grated garlic bulbs: Garlic’s aroma is a must in the kitchen, especially when cooking pasta-style recipes.
  • (Optional) One Mushroom: Mushrooms are optional and you can skip them if not available at home. But, if you do have them, toss them in the combination! Some preferred varieties are portobello, crimini, morel, porcini, etc.
  • Three Eggs: I used eggs twice in this recipe— First, to prepare the famous carbonara cream and second, for a half-fry topping. An egg-based sauce is crucial for the original carbonara recipe, it’s what makes the traditional recipe saucy without the use of cream. On the other hand, a half-fry egg topping is complementary to Korean cuisine.
  • Half-half (50% milk and 50% fresh cream): Adding half & half to your recipe will give you a thick and flavorful sauce. It enriches the flavors, balances the fiery buldak sauce, and gives you that slurpy finish. Cream and milk also ensure your ramen doesn’t get sticky!
  • Mozzarella cheese and parmesan cheese: The authentic carbonara recipe uses pecorino cheese in the egg sauce, but you can substitute it with parmesan cheese if the former isn’t available.

We’ll be using mozzarella cheese for the second creamier sauce. You can also top your half fry with mozzarella slices if you are a cheese freak like me.

  • Salt, black pepper: Samyang buldak sauce and powder are already seasoned, but you’d still need salt to curate your personalized flavor.
  • Sesame seeds: Roasted sesame seeds are the key ingredient in Korean cuisine.
  • Chopped coriander leaves and spring onion: Chopped coriander leaves and spring onions are used to garnish the recipe and add a crisp freshness to the servings.

How To Make Buldak Carbonara Ramen!?

Collect your ingredients and have two stoves for a faster cooking session. There’s a reason why we have to cook ramen and sauce simultaneously. Cooking ramen at the right time is crucial. Cooking it before your sauce is prepared will leave the ramen dry, soggy, and mushy.

Cooking it after preparing the creamy sauce will ruin the sauce and disturb its fresh taste. That’s why cooking ramen along with the sauce is necessary.


Before we get to the stove,

  • Mince or dice one small onion.
  • Grate 3-4 garlic bulbs.
  • Slice bacon/guanciale, each bite one inch long.
  • If adding mushrooms, chop them as well!
  • Chop coriander leaves.
  • Chop spring onion, the green side.
  • Roast sesame seeds.
  • Whisk 50% milk and 50% cream together if you don’t have half-and-half available at your home. Use 50 ml milk and 50 gm of fresh cream.
  • Take two eggs in a bowl, and grate parmesan cheese on top. Grate as much cheese as you’d like! Now, whisk them together and set aside.

Preparing The Sauce

For the sauce, take a skillet and put it on low flame.

1. Put in the bacon/guanciale and stir it on low flame. After a while of stirring the bacon in heat, the meat will release bacon fat/grease. Saute until golden brown with a deep sizzle.
2. Use the bacon fat to saute garlic and onion. Sprinkle a bit of salt to season the vegetables. Cook until tender.
3. Add mushroom to the pan and saute until tender.

4. Once the vegetables are sauteed, pour 50% of your half-and-half into the pan and stir it for a good minute.
5. Add one mozzarella cheese slice and stir until it melts.
6. Add the Samyang carbonara hot chicken ramen’s special ingredients— samyang buldak sauce and powder to the pan. If you don’t want to tone down the spiciness, skip the buldak powder, it has a sweet taste to its existence.

Boiling the Samyang creamy carbonara ramen.

When your sauce is at STEP 1, use another stove to boil water.

1. Add 800ml water to the pot/pan and bring it to the boiling point.
2. Once the water starts to boil, add in the Samyang Carbonara Ramen.

3. Boil it for four minutes strictly, not more! Use a timer to avoid getting your ramen soggy and mushy.
4. If your sauce isn’t ready by the end of those four minutes. Strain the ramen and set aside. Don’t throw the water away, we’ll need it later.
5. In a separate pan, prepare your half-fry using one egg and season it with salt, black pepper, and cheese if you’d like. Keep it aside for garnishing.

The final steps:

  1. After the ramen is cooked, toss it in the sauce skillet and stir gently to avoid breaking the ramen. Ensure your ramen is well-dipped in the sauce.
  2. Add 50 ml of ramen water (obtained from boiling ramen) on top.
  3. Remove the skillet from the stove.
  4. Get the egg sauce you prepared and pour it on top of your carbonara ramen, toss it together with the ramen until it is completely coated with the sauce.
  5. Your carbonara ramen is ready!
  6. Transfer your carbonara ramen to a bowl for garnishing.


  1. Sprinkle the roasted sesame seeds, coriander leaves, black pepper, and spring onion.
  2. Place your half-fry in the center and DIVE IN, your exotic Carbonara Ramen is ready!
Spicy carbonara ramen

Tips For Cooking The Perfect Carbonara Ramen.

  • Add ramen to the water only when the bacon and onions have been cooked tender. If you strain the ramen, ensure it still sits in a little water to not get dry!
  • Remove the skillet from heat before pouring the egg-cheese sauce: To prepare buldak ramen cream carbonara-style, follow this tip: Heat will scramble the egg sauce and bind your ramen together. You don’t want that to happen! The egg here is used for a creamy presence, and scrambling it to heat will take away the slurpiness of your noodles.
  • Cheese choice: If you want to experience the authentic carbonara recipe, get your hands on pecorino Romana cheese instead of using parmesan.
  • Cook your ramen on a timer: Ramen is different from spaghetti pasta. Pasta doesn’t get soggy easily, but ramen can! So, cook it for four minutes precisely, and don’t let it sit in the air for a long time. Instead, cook them at the same time they are ready to be tossed in the sauce.
  • Spicy carbonara ramen: Skip Buldak powder if you don’t want a slight sweet flavor to the recipe! Only using buldak sauce will definitely make your recipe spicier.

FAQs Regarding Buldak Ramen Recipe

Here are a few answers to your queries:

1. What is Carbonara?

Originating from Rome, Carbonara is a traditional Italian Pasta dish, cooked using spaghetti, guanciale (pig cheek), eggs, and Pecorino Romano cheese. Instead of using cream or milk, carbonara obtains its creamy texture by adding whisked egg yolk and pecorino cheese together after the heat is turned off.

2. What is Carbonara Ramen?

Carbonara Ramen is a delicious Italian-Japanese fusion. As the name suggests, we make ramen, but in carbonara style!

3. What is Buldak Sauce?

“Bul” in the Korean language: Fire
“Dak” meaning in the Korean language: Chicken!

Buldak is a Korean dish and fairly translates to “fire chicken.” Why fire? Because the chicken is grilled with a lot of spices to obtain that extra spicy taste! Samyang’s buldak sauce aims to deliver a similar taste to the recipe. Its main ingredients include water, artificial chicken flavor, corn syrup, soy sauce, soybean oil, onion, decolorized chili extract, garlic, paprika extract, green tea flavor oil, and soy.

To make carbonara spicy ramen, skip the buldak powder.

4. What is Buldak Powder?

Samyang’s Carbonara Buldak powder is used to enrich the carbonara sauce with flavors. It contains the following ingredients:

Milk, Sugar, Salt, Mozzarella Cheese [Palm Oil, Skim Milk, Milk Cream, Water, Enzymes, Annatto Extract (Color), Oleoresin Paprika (Color)], Butter, Food Starch-Modified, Parsley, Soybean Oil, Garlic, and Black Pepper.

5. Is Buldak carbonara ramen vegetarian?

Authentically, buldak carbonara ramen is cooked with guanciale/bacon. But, of course, you can create a vegetarian version of the buldak carbonara ramen by substituting the meat with mushroom.

However, the egg sauce is compulsory to cook your ramen carbonara-style; it’s non-negotiable.

6. Can I substitute Bacon In The Recipe?

The original carbonara recipe uses guanciale (pig cheek) instead of bacon or pancetta. So, you can absolutely substitute bacon with guanciale or pancetta.

7. Can I use Parmesan Cheese instead of Pecorino Romano?

Yes, you can! Pecorino Romano cheese is traditionally used in the authentic carbonara recipe. However, you can substitute it with parmesan cheese.

8. Can I substitute Samyang ramen?

With our recipe, you can substitute Samyang ramen with any other ramen variety. In fact, you can also switch to noodles if ramen is unavailable. The original carbonara recipe is made using spaghetti pasta.

9. What if my eggs become scrambled?

Don’t pour your whisked egg when the skillet is still on the stove. Turn off the heat to avoid scrambling your egg. However, if the deed’s already done and you have ended up with scrambled eggs, the taste won’t disappoint you in any way. Sprinkle some black pepper and munch on it!

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