Serve Fire Noodles (Buldak Ramen) with shredded lettuce and fried shallots, and finish with the fried eggs. Make a rule that no one’s allowed to touch their glass of milk until they’ve finished all the Fire Noodles in the bowl!
Fire Noodles (Buldak Ramen) Recipe
Serves 2
Ingredients:
2 packets instant ramen or udon noodles
Large handful of shredded iceburg lettuce leaves (optional)
Fried shallots, to serve
2 eggs, fried sunny side up
Glasses of milk, on standby
Fire Noodle Sauce
1 tablespoon vegetable oil
2 tablespoons gochujang
2 teaspoons Korean capsaicin hot sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons rice vinegar
3 garlic cloves, minced
2.5cm (1 in) piece of ginger, peeled and grated
2 teaspoons sesame oil
1 tablespoon caster (superfine) sugar
Method:
To make the fire noodle sauce, combine all the ingredients in a bowl and stir until the sugar has dissolved. Set aside.
Cook the instant noodles according to the packet instructions, then drain, saving 125 ml (1⁄2 cup) of the cooking water. Divide the noodles between two serving bowls.
Add 2 tablespoons of the fire noodle sauce to each bowl and toss until the noodles are well coated. Top with the shredded lettuce (if using) and fried shallots, and finish with the fried eggs.
Serve with glasses of milk to reduce the burn!
Cook Korea! by Billy Law, published by Smith Street Books, AUD$49.99 / NZD $54.99, published 4 March 2025.
Food photographer: Daniel Herrmann-Zoll.
