Gochujang Ramen Carbonara
A spicy, creamy twist on classic carbonara made with buldak ramen, gochujang, eggs, and plenty of Parmesan. Quick, indulgent, and perfect for weeknight comfort food lovers.
Ingredients
- 2 packs buldak ramen keep buldak sauce but discard seasoning packets if desired
- 2 large eggs
- 2 egg yolks
- 1 cup parmesan cheese freshly and finely grated
- 2 tbsp gochujang
- freshly cracked black pepper to taste
- drizzle of chili oil
- 1/2 cup reserved ramen pasta water
for topping
- green onions sliced
- furikake
- buldak sauce to drizzle
Instructions
- Bring a pot of water to a boil and cook the ramen according to package instructions. Reserve 1/2 cup of the cooking water, then drain the noodles.
- In a bowl, whisk together the eggs, egg yolks, Parmesan, gochujang, and a generous amount of black pepper until smooth.
- Heat a drizzle of chili oil in a pan over medium heat. Add the drained noodles and briefly fry, tossing just until coated and slightly glossy.
- Remove the pan from heat. Immediately add the egg and cheese mixture, tossing quickly to coat the noodles.
- Slowly add reserved ramen water as needed to loosen the sauce and create a creamy, silky texture.
- Plate the noodles and finish with a drizzle of buldak sauce, extra Parmesan, green onions, and a sprinkle of furikake. Serve immediately.
Notes
- Make sure the pan is off the heat before adding the egg mixture to prevent scrambling.
- Finely grated Parmesan melts best for a smooth carbonara sauce.
- Adjust gochujang and buldak sauce based on your spice tolerance.