Buldak Soup (5-Minute Recipe)

I think I’ve cracked the code on making the ultimate buldak soup without that finicky egg-and-mayo tempering trick you see on social media! This buldak ramen recipe uses coconut milk as the base for a silkier creaminess that balances the heat perfectly. For a cheesier version, try my Creamy Buldak Noodles with Cheesy Sauce.

Why you’ll love this recipe

• So much flavour: This buldak soup recipe is ready in 5 minutes and the coconut milk does something really interesting to the sauce – it basically smooths everything out without dulling the heat. If you like bold ramen dishes, you’ll also love my Peanut Butter Ramen with Chicken.
• Dead easy: No tempering, no risk of the sauce splitting, no mess. This buldak ramen literally could not be easier. The Best Spicy Chili Oil Ramen Noodles is similar if you want something equally low-effort.
• Make it your own: Add shredded chicken, dumplings, ground pork, whatever you’ve got. The spice level is easy to dial up or down just by adjusting how much of the red sauce packet you use.

If you have leftover coconut milk, consider making Easiest Thai Green Curry, Simple Red Thai Prawn Curry and Lentil & Chickpea Curry.

Ingredients for Buldak Soup

• Buldak Carbonara pack: The carbonara variety specifically, because the cheesy base is what makes this buldak recipe work so well with the coconut milk. The two together are a really good combo.
• Coconut milk: Full-fat, not light. It’s what gives the broth that velvety texture & a subtle sweetness that balances the heat so well. I use coconut milk in a similar way in my Thai Noodle Soup with Chicken.
• Fresh lime: Don’t skip the fresh lime! The acidity makes the buldak soup taste much brighter and more alive, just like it does in this Chicken Satay Curry.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Try different packets: There are loads of buldak soup recipes you can make just by switching up the flavour packet – Original, Hot Chicken, Carbo – each one gives you a totally different bowl.
• Bulk it up: Frozen dumplings, shredded chicken, ground pork or chicken sausages all work really well here and take this from a snack to an actual filling meal.
• Make it plant-based: Use the original Black packet & keep your buldak soup toppings vegan. My 10 Minute Vegetable Noodle Soup is another good option if you want more meat-free inspo.

How to make Buldak Soup

Step 1: Place the block of Buldak noodles into a medium saucepan along with the boiling water and coconut milk, cooking over medium heat for about 3 minutes.

Step 2: Add the contents of both the spicy liquid sauce and the powder seasoning packets directly into the saucepan with the partially cooked noodles.

Step 3: Stir everything together until the seasonings are fully incorporated and the broth becomes a creamy red color, cooking for a further 2 minutes.

Step 4: Pour the finished soup into a serving bowl and garnish with a jammy egg, a spoonful of chili crisp, a lime wedge, and spring onions that have been curled in an ice bath.

If you’re craving more Asian dishes after learning how to make buldak ramen, check out Mango Sticky Noodles,Gochujang Noodles and Cold Noodle Salad with Chicken.

Why Coconut Milk Works Better Than the Buldak Soup Mayo Hack 

The egg-and-mayo method you see all over TikTok works, but it’s fiddly. You have to temper the egg carefully or the sauce breaks and goes grainy. Coconut milk does the same job of adding creaminess and taking the edge off the heat, but it’s completely foolproof. Pour it in, cook it, done.

Full-fat is the one to use here. Light coconut milk is too thin and you lose the silky texture that makes this creamy buldak soup what it is. The slight sweetness also plays really well against the spice in a way that mayo just doesn’t.

Serving Suggestions

This soup is so great on its own as a quick lunch, but a handful of Korean soy marinated eggs sliced on top makes such a different, and a plate of Din Tai Fung cucumber salad on the side does a great job of cutting through the heat. If you’re feeding more than one person, crispy chilli chicken made in the air fryer is a really easy thing to throw together while the noodles cook.

For a bigger Asian-style spread, soy chicken wings are so good and cost almost nothing to make. Or if you want something that works as a second bowl rather than a side, peanut sauce noodles with ground beef and cucumber is a good call – different flavour profile but the same energy.

Leftover Storage and Reheat Instructions

The best buldak soup recipe is always the one you eat straight from the pan. The noodles keep absorbing liquid as they sit and by the next day the texture is pretty different. That said:

Refrigerator: Store in an airtight container for up to 2 days. The noodles will be much softer but the flavour is still good.

Freezer: I wouldn’t freeze this one. The coconut milk and noodles don’t survive freezing well at all.

Reheat: Warm gently in a saucepan over a low heat with a splash of water to loosen everything back into a broth.

Buldak Soup FAQs

If you’re still craving soup, consider making Quick Beef Minestrone Soup with Mini Meatballs, Leek and Potato Soup Without Cream, or Gyoza Soup (Japanese Dumpling Soup) next.