Spicy Creamy Buldak Noodles with Seasoned Mince

substitutions

• Pork mince: Swap for chicken, beef, turkey or even plant-based mince.
• Buldak Rosé: You can use another Buldak flavour, although the Rosé gives you that creamy, slightly cheesy flavour.
• Kewpie: Regular mayonnaise will work too, although Kewpie gives the broth a richer, more savoury flavour.
• Mayak egg: A soft-boiled egg works perfectly if you don't have Mayak eggs ready to go.
• Pork mince toppings: Add mushrooms, pak choi, spinach or bean sprouts for extra veg.

things to keep in mind

• Buldak noodles can be VERY spicy, so adjust the amount of sauce to your spice tolerance.
• The seasoning packet and sauces are already quite salty, so taste the mince before adding any extra salt.
• Start with less noodle water and add more as needed. The broth will also loosen slightly once everything is mixed together.
• Make sure the noodle water is hot when whisking it into the egg yolk, and add it gradually while stirring continuously to help gently temper the yolk.
• The noodles will continue to absorb the broth the longer they sit, so this one is best enjoyed straight away.

storage & reheating

This recipe is best enjoyed fresh, as the noodles will continue to absorb the creamy broth.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days.

For the best texture, store the noodles, broth and pork mince separately if you're intentionally making extra. Reheat the broth and pork until piping hot, then add freshly cooked noodles before serving.