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A bowl of ramen with creamy broth reminiscent of Buldak Soup, topped with a halved soft-boiled egg, sliced scallions, chili flakes, and a lime wedge. A wooden spoon rests in the bowl, and a jar of chili oil sits nearby on a blue surface.
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5 from 1 vote

The Best Buldak Soup

This buldak soup uses coconut milk instead of cheese or mayo for a brothier, silkier bowl. It's ready in just 5 minutes and so much better!
Cook Time5 minutes
Total Time5 minutes
Course: MAINS/SNACK
Cuisine: Korean
Servings: 1
Author: Mimi Harrison

Ingredients

  • 1 x pack Buldak Carbonara Noodles
  • 300 ml boiling water
  • 165 g coconut milk
  • 1 spring onion, thinly sliced into strands
  • Wedge of lime
  • 1 tsp chilli crisp
  • 1 jammy egg
Metric - US Standard

Instructions

  • Place the buldak noodles, boiling water and coconut milk in a medium saucepan. Cook for 3 minutes over a medium heat.
  • Next, add the seasoning packets and stir to combine. Cook for a further 2 minutes.
  • Meanwhile, add your spring onions into an ice bath to curl up.
  • Pour into a bowl and top with your curly spring onions, jammy egg, chilli crisp and a wedge of lime.

Notes

  • For the perfect jammy egg, boil for 6 minutes, then immediately pour cold water over your egg. 
  • Vary the amount of the red sauce packet depending on how spicy you like your creamy buldak soup. 
  • Proteins that work really well here are shredded chicken, chicken sausages, ground pork, dumplings and ground beef.