Let’s make buldak carbonara ramen
Let’s make buldak carbonara ramen 🍜 is a easy Japanese recipe that serves 2. 620 calories per serving. Recipe by biteswithlily on YouTube.
Prep: 5 min | Cook: 19 min | Total: 34 min
Cost: $37.44 total, $18.72 per serving
Ingredients
- 2 pieces Giant Rice Cakes (about 200 g each, sliced diagonally for easier eating)
- 1 package Instant Ramen Noodles (Halal) (any plain or chicken‑flavored packet, discard the seasoning if you prefer a cheese‑only sauce)
- 4 cups Water (hot, just off the boil)
- 1 packet Cheese Powder Packet (the whole packet from the instant ramen brand (usually ~30 g))
- 2 tablespoons Shredded Cheddar Cheese (adds extra creaminess; optional but recommended)
- 2 large Eggs (cracked directly into the pot; aim for a soft‑gooey yolk)
- 2 stalks Green Onion (thinly sliced for garnish)
- to taste Salt
- to taste Black Pepper
- ¼ cup Milk (optional) (for an extra‑creamy sauce; add after cheese melts)
Instructions
Prepare Rice Cakes
Slice the two giant rice cakes diagonally, then place them in a medium saucepan with 2 cups of hot water.
Time: PT2M
Boil Rice Cakes
Bring the water to a gentle boil and let the rice cakes simmer for 10 minutes, or until they become soft and slightly translucent.
Time: PT10M
Temperature: 212°F
Add Noodles and More Water
Add the instant ramen noodles (including the seasoning packet if you like a hint of flavor) and an additional 2 cups of hot water. Cook for about 5 minutes, stirring occasionally.
Time: PT5M
Temperature: 212°F
Drain Excess Broth
Using a fine‑mesh strainer, pour off most of the broth but leave about ¼ cup in the pot to create a creamy base.
Time: PT1M
Make the Cheese Sauce
Add the whole cheese powder packet and the shredded cheddar to the pot. Stir vigorously until the cheese fully dissolves and the mixture becomes smooth.
Time: PT2M
Add the Egg
Crack the two eggs directly into the hot noodle‑cheese mixture. Cover the pot with a lid and let the eggs poach for 2 minutes for a soft, gooey yolk.
Time: PT2M
Season and Garnish
Season with salt and freshly ground black pepper to taste. Sprinkle the sliced green onion over the top.
Time: PT1M
Serve
Ladle the ramen into bowls, making sure each serving gets a good amount of rice cake, noodles, cheese sauce, and a poached egg. Enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 22 g
- Carbohydrates
- 78 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Halal, Ovo‑lacto vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Giant Rice Cakes: Tteok (Korean rice cake), Udon noodles (for texture)
- Instead of Instant Ramen Noodles (Halal): Soba noodles, Udon noodles
- Instead of Cheese Powder Packet: Instant cheese sauce mix, Nutritional yeast
- Instead of Shredded Cheddar Cheese: Mozzarella, Parmesan
- Instead of Eggs: Egg substitute (for vegans, omit)
- Instead of Green Onion: Chives, Scallions
- Instead of Milk (optional): Half‑and‑half, Cream
Equipment Needed
- Medium Saucepan
- Fine Mesh Strainer
- Wooden Spoon or Ladle
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Boil the rice cakes for the full 10 minutes until soft.
- Do not discard all the broth; keep a small amount for the cheese sauce.
- Stir the cheese powder until completely dissolved to avoid grainy texture.
- Cover the pot when adding the egg to achieve a soft, gooey yolk without over‑cooking.
Chef Tips from the Video
- For an extra kick, stir in a teaspoon of gochujang or sriracha into the cheese sauce.
- If you like a smoky flavor, drizzle a few drops of liquid smoke before serving.
- Use a split‑rail fork to gently separate the rice cake pieces while serving.
Troubleshooting
The cheese sauce is grainy.
Make sure the broth is hot enough and whisk continuously until the powder fully dissolves; adding a splash of milk helps create a smoother texture.
Rice cakes remain hard after cooking.
Increase the boiling time by 2‑3 minutes and ensure the water is at a rolling boil throughout.
Egg overcooks and becomes rubbery.
Cover the pot and poach the egg for only 2 minutes; remove from heat immediately if you prefer a firmer yolk.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently and add a splash of water or milk to revive the sauce.
Freezer: Not recommended – rice cakes become rubbery after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑slice the rice cakes and store them in a zip‑top bag in the freezer; they can be added straight to the pot.
- You can prepare the cheese sauce base (cheese powder + milk) a day ahead and keep it refrigerated.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China but became a staple of Japanese street food in the early 20th century. It evolved into countless regional styles, each featuring unique broths, toppings, and noodle textures, and today it represents comfort food across Japan.
How does Buda Carbonara Ramen reflect a fusion of Italian carbonara and Japanese ramen?
The dish borrows the creamy, cheese‑heavy sauce of Italian carbonara and applies it to Japanese ramen noodles, while the addition of a soft poached egg mimics the traditional carbonara yolk. The result is a cross‑cultural comfort bowl that honors both cuisines.
What traditional regional variations of ramen exist in Japan?
Japan boasts many ramen styles: Hakata tonkotsu (pork‑bone broth), Sapporo miso, Tokyo shoyu (soy sauce), and Kitakata shoyu, each differing in broth base, noodle thickness, and typical toppings. Buda Carbonara Ramen is a modern, non‑traditional variation.
On what occasions is ramen traditionally served in Japanese culture?
Ramen is enjoyed year‑round as a quick lunch or late‑night snack, but it’s also popular during festivals, rainy days, and as a comforting meal after a night out. Its versatility makes it a go‑to dish for casual gatherings.
What other Japanese dishes pair well with Buda Carbonara Ramen?
A light cucumber sunomono salad, edamame with sea salt, or a simple miso soup complement the rich, cheesy ramen without overwhelming the palate.
What are the most common mistakes to avoid when making Buda Carbonara Ramen?
Common errors include under‑cooking the rice cakes, discarding too much broth (which prevents the cheese from melting smoothly), and over‑cooking the egg, which turns the yolk rubbery instead of gooey.
Why does this Buda Carbonara Ramen recipe use cheese powder instead of fresh cheese?
Cheese powder dissolves quickly in the hot broth, creating a uniform, velvety sauce without the risk of clumping that fresh cheese can cause in a high‑heat environment.
Can I make Buda Carbonara Ramen ahead of time and how should I store it?
Yes, you can prepare the noodles, rice cakes, and cheese sauce separately and store them in the refrigerator for up to 2 days. Reheat gently, add a splash of water or milk, then poach fresh eggs just before serving.
What texture and appearance should I look for when the cheese sauce is ready?
The sauce should be glossy, smooth, and coat the noodles evenly without any grainy specks. It will have a pale‑yellow hue from the cheese powder.
What does the YouTube channel biteswithlily specialize in?
The YouTube channel biteswithlily focuses on quick, budget‑friendly Asian‑inspired meals, often using pantry staples and leftover ingredients to create flavorful, home‑cooked dishes.
How does the YouTube channel biteswithlily's approach to Japanese‑style cooking differ from other cooking channels?
biteswithlily emphasizes improvisation with leftovers, short preparation times, and a playful fusion twist—like adding cheese to ramen—while still respecting the core flavors of the original cuisine.
Last updated: August 28, 2026
