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How to Make Buldak Ramen Even Better (Easy Cheese, Onion & Mayo Upgrade)
- MyFreshDash
- Aug 9
- 3 min read
Updated: Aug 22
Brown thick-sliced onions, cook Buldak noodles, toss with the sauce, melt a slice of cheddar, then finish with a clean mayo drizzle and seaweed. You keep the spicy kick but gain creamy balance—in about 10 minutes.
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)
Recommended from MyFreshDash
• Best-selling Korean ramen classics — the 5 legends behind your pantry staples.
• Top 5 must-try Korean ramen (2025) — shop-ready picks by flavor.
• Mayak eggs (soy-sauce eggs) — jammy topper that tames the heat.
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