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How to Make Buldak Ramen Even Better (Easy Cheese, Onion & Mayo Upgrade)
- MyFreshDash
- Aug 9
- 4 min read
Updated: 19 hours ago
TL;DR:
Make Buldak ramen even better with cheese, onion, and mayo for a creamy, spicy noodle upgrade that’s easy and extra satisfying
Want that famous fire-noodle kick without the one-note burn? This easy Buldak ramen upgrade keeps the heat but adds creaminess, sweetness, and texture with three budget staples: cheddar, browned onions, and a mayo drizzle. Ready in about 10 minutes.
Why This Buldak Upgrade Works
Cheese rounds the heat without killing flavor.
Browned onions add sweetness + crunch for balance.
Mayo makes it silky and helps the sauce cling.
Beginner-friendly: just a pot for noodles and a small pan for onions.
Ingredients
Main
1 pack Buldak stir-fried noodles (with sauce + flake packets)
1/2 onion (60–80 g), thick-sliced
1 slice cheddar cheese (white or yellow)
Finish
1 Tbsp (15 mL) mayonnaise (transfer to a small plastic bag for clean drizzling)
Seaweed flakes (from the packet; extra if you have it)
Scallions, thinly sliced
1 egg yolk (optional but great)
For Cooking
400 mL water (about 1 2/3 cups)
1 tsp (5 mL) cooking oil
Pinch of salt & black pepper
Safety note: If using a raw egg yolk, choose pasteurized eggs. Skip for children, pregnant people, or anyone immunocompromised.
Step-by-Step Instructions
1) Brown the onions
Heat 1 tsp oil in a small pan over medium-high. Add sliced onion and cook until browned at the edges but still a little crisp; season with a pinch of salt and pepper. Reserve about 1/3 of the onions for topping; set the rest aside.
2) Cook the noodles
Bring 400 mL (1 2/3 cups) water to a rolling boil in a small pot. Add noodles.
For a bouncy bite, cook ~2 minutes and let the boil naturally reduce the water by about half.
For softer noodles, cook closer to the package time (~4 minutes).
3) Add sauce & melt cheese
Stir in the Buldak sauce packet and lay in the cheddar slice. Keep heat at medium and stir until the cheese melts and the sauce clings to the noodles (glossy, not watery). Fold in the remaining 2/3 cooked onions.
4) Finish & serve
Transfer to a bowl. Top with the reserved crunchy onions, nestle the egg yolk in the center (optional), drizzle ~1 Tbsp mayo, and sprinkle seaweed flakes and scallions. Serve immediately.
Visual cue: You want lacquered, clingy noodles with no puddle at the bottom.
Pro Tips to Level Up Your Bowl
Mayo sweet spot: 1 Tbsp gives creaminess without muting spice.
Extra umami: Off heat, add a tiny pat of butter or a few drops of sesame oil.
Spice control: Loosen with a splash of noodle water or add more cheese; for extra kick, finish with gochugaru or chili oil.
Add-ins that work: Mushrooms, corn, or spam cubes.
Texture win: Don’t skip the reserved onions on top—sweet crunch balances the heat.
Why This Simple Bowl Tastes So Good
You’re balancing spicy + creamy + sweet + umami: the sauce brings heat, cheddar rounds it out, onions add sweetness and bite, and mayo ties everything together so each strand is glossy and satisfying.
Final Thoughts
Now you’ve got a better buldak ramen that’s fast, affordable, and ridiculously craveable. Save this for midnight noodles, share it with a friend who still eats it plain, and tweak the toppings to make it yours. 📌 For more easy Korean recipes like this, check out: How to Make Jjajang Tteokbokki with 3-Minute Sauce (Easy & Authentic Recipe)
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FAQ: How to Make Buldak Ramen Even Better (Cheese, Onion & Mayo Upgrade)
1. What is this Buldak cheese, onion, and mayo upgrade?
It is a simple hack where you brown thick-sliced onions, cook Buldak noodles in just enough water, then melt a slice of cheddar into the sauce and finish with mayo, seaweed flakes, and scallions. You keep the fire-noodle kick but add creaminess, sweetness, and texture in about ten minutes.
2. What ingredients do I need for this upgraded bowl?
You need one pack of Buldak stir-fried noodles, half an onion (thick-sliced), a slice of cheddar cheese, water, cooking oil, salt, pepper, mayonnaise, seaweed flakes, and sliced scallions. An egg yolk on top is optional but makes it extra rich and glossy.
3. How spicy does it stay after adding cheese and mayo?
The bowl still tastes like proper Buldak, just less harsh. The cheddar rounds the edges of the heat and the mayo softens the burn on your tongue, but the core spice is still there. If you want it milder, you can leave a little sauce behind or add a splash of noodle water or extra cheese.
4. Why do I need to brown the onions instead of just softening them?
Browning the onions brings out natural sweetness and a bit of caramelized, smoky flavor that balances the spicy sauce. Keeping some onions a little crisp also adds crunch, so you get more texture instead of everything feeling soft and fiery.
5. How much water should I use, and what texture should the noodles have?
You cook the noodles in about four hundred milliliters of water and let it naturally reduce so there is just enough liquid to cling to the noodles. The goal is glossy, saucy noodles with no soup at the bottom of the bowl, not a watery ramen.
6. Is it safe to add a raw egg yolk on top?
If you use a raw egg yolk, it is best to choose pasteurized eggs and avoid serving it to children, pregnant people, or anyone with a weakened immune system. You can skip the yolk entirely or use a soft-boiled egg if you prefer something cooked.
7. How can I customize this Buldak upgrade even more?
You can add extras like mushrooms, corn, or small Spam cubes, finish with a tiny pat of butter or a few drops of sesame oil, or sprinkle chili flakes or chili oil if you want even more heat. Just keep the balance of spicy, creamy, and sweet so it still tastes like an upgraded Buldak bowl, not a totally different dish.
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