Steak Buldak Ramen

Steak Buldak Ramen is a rich, spicy, and creamy bowl of ramen made with Buldak noodles, tender steak, a savory egg-yolk sauce, chili oil, and jammy ramen eggs. The combination creates an indulgent and flavorful ramen that’s perfect for a comforting meal.

Why You’ll Love This Recipe

• Rich, creamy, and spicy
• Loaded with tender steak
• Jammy marinated ramen eggs
• Uses the flavorful Buldak sauce and seasoning packets
• Perfect for a quick and indulgent ramen meal
• Easy to customize with your favorite toppings

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Marinating Time: 2 hours minimum
• Total Time: About 2 hours 25 minutes, excluding overnight marination
• Servings: 2
• Course: Main Course
• Cuisine: Korean-Inspired

Ingredients

For the Steak Buldak Ramen

• 1–2 steaks of your choice
• 2 packs Buldak Ramen
• 4 tablespoons mayonnaise
• 2 tablespoons minced garlic
• 2 egg yolks
• 2 tablespoons chili oil
• Chopped green onions, for topping
• 2–3 marinated ramen eggs

For the Marinated Ramen Eggs

• ¾ cup soy sauce
• 3 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon hot sauce
• 1 tablespoon rice vinegar
• 2 oz water
• Eggs, as needed

Instructions

1. Prepare the Marinated Ramen Eggs

Bring a pot of water to a boil. Carefully add the eggs and cook for exactly 6½ minutes for a soft, jammy yolk.

Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely before peeling.

2. Make the Marinade

In a bowl, combine the soy sauce, sugar, sesame oil, hot sauce, rice vinegar, and water. Stir until the sugar is well incorporated.

Place the peeled eggs in a clean jar or container and pour the marinade over them, making sure the eggs are well coated.

Marinate for at least 2 hours. For a deeper flavor, refrigerate them overnight.

3. Cook the Steak

Cook the steak according to your preferred doneness in a hot skillet or grill pan. Let the steak rest for a few minutes after cooking, then slice it into thin strips.

4. Cook the Buldak Noodles

Bring water to a boil and cook the Buldak noodles according to the package instructions, which typically takes about 5 minutes.

Before draining, reserve about ½ cup of the hot noodle water.

5. Make the Creamy Buldak Sauce

In a large bowl, combine the Buldak sauce packet, Buldak seasoning powder packet, mayonnaise, minced garlic, and egg yolks. Stir thoroughly until well combined.

Gradually add ½ cup of the reserved hot noodle water while stirring continuously to create a smooth, creamy sauce.

6. Combine the Ramen

Add the cooked noodles to the sauce and toss until every noodle is evenly coated.

7. Assemble and Serve

Divide the creamy Buldak ramen between two bowls. Top with sliced steak, marinated ramen eggs, chili oil, and chopped green onions.

Serve immediately while hot and creamy.

Recipe Tips

• Use a timer when cooking the eggs because even a small difference in cooking time can change the yolk consistency.
• Transfer the eggs directly to an ice bath after boiling to prevent them from continuing to cook.
• For the best texture, marinate the eggs for at least 2 hours or overnight.
• Let the steak rest before slicing so it stays juicy.
• Add the reserved noodle water gradually to control the consistency of the sauce.
• The Buldak sauce and seasoning packets are already highly seasoned, so additional salt may not be necessary.
• Adjust the amount of chili oil according to your preferred spice level.

Variations

You can customize your Steak Buldak Ramen with different toppings and ingredients.

• Soft-boiled eggs
• Extra mozzarella cheese
• Sesame seeds
• Kimchi
• Sweet corn
• Baby spinach
• Mushrooms
• Seaweed
• Extra green onions

Serving Suggestions

Serve the ramen immediately after assembling. Kimchi, roasted seaweed, cucumber salad, or steamed vegetables make excellent side dishes for this rich and spicy bowl.

Storage

Ramen

This ramen is best eaten immediately because the noodles continue absorbing the sauce and can become soft and dry when stored.

Marinated Eggs

Keep the marinated eggs refrigerated in their marinade and use them within a few days for the best quality. Always keep cooked eggs refrigerated.

Nutrition

Nutritional values will vary depending on the Buldak ramen variety, steak, mayonnaise, eggs, and other ingredients used.

For the most accurate nutritional information, calculate the recipe using the exact ingredients and brands used.

Frequently Asked Questions

Can I use a different cut of steak?

Yes. Ribeye, sirloin, strip steak, or another tender steak can be used. Cook it to your preferred doneness and slice it thinly before serving.

Can I marinate the eggs overnight?

Yes. Overnight marination gives the eggs a deeper soy-based flavor and is a convenient option when preparing them ahead of time.

Can I make this ramen less spicy?

Yes. Use less chili oil and, if desired, use less of the Buldak sauce packet. The mayonnaise and egg yolks also help provide a richer, creamier balance.

Why do I need to reserve noodle water?

The hot starchy noodle water helps loosen the sauce and allows the mayonnaise, egg yolks, and Buldak seasoning to combine into a smoother coating for the noodles.

Can I use another type of instant ramen?

Yes, although the flavor will be different. Buldak noodles work particularly well because the recipe is designed around their sauce and seasoning packets.

Final Thoughts

Steak Buldak Ramen combines spicy Korean-style instant noodles with a creamy egg-yolk sauce, juicy steak, chili oil, and flavorful marinated ramen eggs. The result is a rich and satisfying bowl with plenty of heat, creaminess, and savory flavor.

Gotta make this! 🥰🍜🥩