Buldak carbonara noodles 🍜 THE RIGHT WAY

Ingredients

• 2 packs Bold Carbonara Noodles (each pack includes noodle block, seasoning powder, and sauce packet)
• 2 packets Seasoning Powder Packet (use the entire powder packet from each noodle pack)
• 1 packet Sauce Packet (use only half of each packet (total half‑packet per noodle pack) to control spiciness)
• 2 pieces Egg Yolk (room‑temperature, large)
• 60 ml Whole Milk (helps tone down the heat)
• 30 g Parmesan Cheese (freshly grated for best flavor)
• to taste Black Pepper (freshly ground)

Instructions

1. Boil Water

   Fill a large pot with 4‑5 quarts of water, add a pinch of salt, and bring to a rolling boil.

   Time: PT3M

   Temperature: 100°C

2. Cook Noodles

   Add the noodle blocks from the two Bold packs. Stir gently and cook for 3‑4 minutes until just al dente.

   Time: PT4M

   Temperature: 100°C

3. Drain Noodles

   Quickly drain the noodles in a colander, reserving about ¼ cup of the cooking water.

   Time: PT1M

4. Prepare Egg‑Milk Mixture

   In a mixing bowl, whisk together the 2 egg yolks, 60 ml whole milk, and the entire seasoning powder packets.

   Time: PT2M

5. Add Sauce Packet

   Open the sauce packets and add only half of each (total 1 full packet) to the egg‑milk mixture. Mix well.

   Time: PT1M

6. Combine Noodles and Sauce

   Return the drained noodles to the pot, pour the egg‑milk‑sauce mixture over them, and toss quickly over low heat for 1‑2 minutes until a creamy coating forms. If the sauce is too thick, add a splash of the reserved cooking water.

   Time: PT2M

   Temperature: 80°C

7. Finish with Cheese and Pepper

   Remove from heat, stir in the grated Parmesan cheese, and season with freshly ground black pepper to taste.

   Time: PT1M

8. Plate and Serve

   Divide the noodles between two bowls, garnish with a little extra cheese if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

630

Protein

18 g

Carbohydrates

78 g

Fat

22 g

Fiber

2 g