A creamy and spicy ramen bowl with sweet corn, tender noodles, and a rich, flavorful sauce.
# What You Need:
→ Noodles
01 - 2 packs instant ramen noodles (about 5.6 oz)
→ Vegetables & Add-Ins
02 - 1 cup sweet corn kernels (fresh, frozen, or canned)
03 - 2 green onions, thinly sliced
04 - 1/2 cup water
→ Creamy Buldak Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 tablespoon gochugaru (Korean chili flakes), optional
09 - 1 tablespoon soy sauce
10 - 2 teaspoons sugar
11 - 1 cup heavy cream (or half-and-half for lighter option)
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Extra green onions, sliced
14 - 1 soft-boiled egg, halved (optional)
# Directions:
01 - Boil the instant ramen noodles according to package directions, then drain and set aside.
02 - In a large skillet or saucepan over medium heat, melt the butter and sauté minced garlic until fragrant, about 1 minute.
03 - Add gochujang, gochugaru (if using), soy sauce, and sugar to the skillet; cook for 1 minute, stirring to combine.
04 - Pour in heavy cream and water, whisk to combine, then bring the mixture to a gentle simmer.
05 - Stir in sweet corn kernels and simmer for 2 to 3 minutes until heated through.
06 - Reduce heat to low, add cooked noodles, and toss thoroughly until evenly coated and creamy.
07 - Stir in the sliced green onions to the noodles and sauce mixture.
08 - Divide the creamy buldak noodles into serving bowls. Garnish with toasted sesame seeds, additional green onions, and a soft-boiled egg if desired. Serve immediately.
