Buldak Ramen Sauce Recipe from Scratch with Capsaicin Extract – Better than Samyang Spicy Noodles

Ingredients

• 2 tablespoons Gochujang (Korean fermented red pepper paste)
• 3 tablespoons Gochugaru (Korean coarse chili powder)
• 2 teaspoons Soy Sauce (Regular or low‑sodium)
• 3 tablespoons Mirin (Sweet rice wine, adds shine and balance)
• 1 tablespoon Oyster Sauce (Provides umami depth)
• 1 tablespoon Brown Sugar (Lightly packed)
• to taste Black Pepper (Freshly ground)
• 3-4 cloves Garlic (Minced)
• 1 teaspoon Korean Capsaicin Extract (Extremely hot; handle with gloves)
• 6 ounces Fresh Ramen Noodles (Uncooked, fresh (not fried))
• 1 tablespoon Vegetable Oil (Neutral oil for sautéing)
• 1/4 cup Reserved Noodle Water (From boiling noodles, used to loosen sauce)
• 1 teaspoon Sesame Seeds (Toasted, for garnish)
• 2 stalks Green Onion (Thinly sliced, for garnish)
• 1 egg Spicy Korean Soy‑Marinated Egg (optional) (Hard‑boiled, marinated 3 days in soy‑chili sauce)

Instructions

1. Prepare the sauce ingredients

   Measure 2 Tbsp gochujang, 3 Tbsp gochugaru, 2 tsp soy sauce, 3 Tbsp mirin, 1 Tbsp oyster sauce, 1 Tbsp brown sugar, a pinch of black pepper, and mince 3‑4 garlic cloves. Set the Korean capsaicin extract (1 tsp) aside in a small dish.

   Time: PT5M

2. Mix the sauce

   In a small mixing bowl, combine gochujang, gochugaru, soy sauce, mirin, oyster sauce, brown sugar, black pepper, and minced garlic. Stir until a smooth paste forms. Add the capsaicin extract and mix thoroughly; the sauce will become very aromatic and slightly thick.

   Time: PT3M

3. Cook the sauce

   Heat 1 Tbsp vegetable oil in a frying pan over medium heat. Add the sauce mixture and sauté for about 1 minute, stirring constantly to prevent burning. The sauce should become fragrant and slightly glossy.

   Time: PT2M

   Temperature: Medium heat

4. Boil the fresh ramen noodles

   Bring a pot of water to a rolling boil. Add the 6 oz fresh ramen noodles and cook for 2 minutes, or until just al dente. Reserve 1/4 cup of the noodle cooking water, then drain the noodles.

   Time: PT3M

   Temperature: Boiling

5. Combine noodles with sauce

   Transfer the drained noodles directly into the pan with the sauce. Add the reserved noodle water (start with 1/4 cup) and toss quickly with a spatula so the noodles are evenly coated and the sauce loosens slightly. Cook for another 2‑3 minutes, allowing the noodles to absorb the flavors. Adjust with a splash more water if the mixture looks dry.

   Time: PT3M

   Temperature: Medium heat

6. Plate and garnish

   Slide the finished ramen into a serving bowl. Sprinkle toasted sesame seeds and the sliced green onion over the top. If using, halve the marinated egg and place it on the side.

   Time: PT2M

7. Optional: Prepare marinated egg (ahead of time)

   Hard‑boil an egg, peel, and marinate in a mixture of soy sauce, jalapeño slices, Thai chilies, a touch of sugar, and water for 3 days in the refrigerator. Slice in half before adding to the ramen.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

15 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g