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Carbonara Buldak Ramen with Soft Egg

A bowl of spicy Carbonara Buldak Ramen topped with a halved soft egg, with noodles dripping from a fork.
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A recipe fusing spicy Korean Carbonara Buldak Ramen with creamy Italian Carbonara techniques, topped with a perfectly runny soft egg.

Ingredients

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  • 1 package Samyang Carbonara Buldak Ramen
  • 1 large egg yolk (room temperature)
  • 1/4 cup grated Pecorino Romano or Parmesan cheese
  • 1 tablespoon reserved pasta water
  • 1 teaspoon olive oil (optional, for flavor)
  • 1 clove garlic, minced (optional)
  • 1/4 cup water (for boiling noodles)

Instructions

  1. Cook the ramen noodles according to package directions, using only 1/4 cup of water in the pot. Drain the noodles, reserving about 1/2 cup of the starchy cooking water.
  2. While the noodles cook, prepare the soft egg. Bring a small pot of water to a gentle simmer. Carefully lower the whole egg into the simmering water. Cook for exactly 6 minutes for a runny yolk. Immediately transfer the egg to an ice bath to stop the cooking process. Peel gently when cool enough to handle.
  3. In a separate bowl, combine the liquid seasoning packet, the powder seasoning packet, the grated cheese, and the room temperature egg yolk. Mix well until a thick paste forms.
  4. Add the minced garlic (if using) and olive oil to the paste mixture.
  5. Add 1 tablespoon of the reserved hot pasta water to the paste and mix quickly to temper the egg yolk slightly.
  6. Add the hot, drained noodles to the bowl with the sauce mixture. Toss quickly and vigorously, adding more reserved pasta water, one teaspoon at a time, until a creamy, emulsified sauce coats the noodles. Do not return the noodles to the heat.
  7. Transfer the creamy noodles to a serving bowl. Carefully peel the soft egg and place it on top of the noodles. Break the yolk just before eating to mix the richness into the spicy sauce.

Notes

  • If you prefer a poached egg instead of soft-boiled, gently crack the egg into a small bowl, then carefully slide it into simmering water with a splash of vinegar. Cook for 3 to 4 minutes.
  • For a richer flavor without adding meat, use full-fat cheese.
  • If the sauce seems too thick, add more reserved hot pasta water until the desired consistency is reached.

Nutrition

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