Cheongyang Mayo Buldak: Korean Spiciest chili Buldak Ramen
Cheongyang Mayo Buldak is my very own Buldak hack for you, who has felt that Buldak ramen isn’t very spicy and has been boring all this time. Oh! I’m Blonde Kimchi, a local Korean.
First, I slice in Cheongyang chili, the spiciest chili in Korea, to bring out its crunchy, natural kick, and I add mayonnaise so the flavors blend together smoothly. All you need to do is boil water in a kettle and snip the chili with kitchen scissors, so there’s no need to take out a knife or a cutting board. Whether it’s a tired day after work or a late night craving, it’s done in just 4 minutes.
But I Don’t Have Cheongyang Chili?
Oh! Of course, just replace Cheongyang chili with the spiciest chili in your country. Cheongyang chili is 4 times spicier than a jalapeño. Usually, I put 5 Cheongyang chilies into one Buldak, but for today’s recipe it was late at night, so I only put in 2. Haha
Summary at a Glance
How do you make Korean Chili Mayo Buldak?
Pour hot water over the Buldak cup ramen, and when the noodles are cooked, drain the water and mix in the Buldak sauce. Up to here, it’s the same. Now! Add Cheongyang chili, the spiciest chili in Korea, mayonnaise, and extra Buldak sauce, sprinkle on the seaweed flakes, and one more time! Sprinkle on the Cheongyang chili topping and mix, and the Spicier Buldak recipe is done.. 1 minute of prep, 3 minutes of cooking, 4 minutes total is enough.
- Prep Time: 1 minute
- Cook Time: 3 minutes
- Total Time: 4 minutes
- Servings: 1 serving (1 Buldak cup ramen)
- Difficulty: Easy
- Kitchen Tools:
- Smeg Electric kettle
- Kitchen Aid Kitchen scissors
Why I Used This Spicier Buldak Recipe All Month Long
- You don’t need cheese. You can make it with the mayo that’s always at home. But it also has a soft, savory richness that cheese can’t give.
- You don’t need a knife. Washing a cutting board is a hassle, so just snip it with kitchen scissors.
- The crunchy, natural kick of Cheongyang chili: The kick that comes from nature, not from capsaicin, is refreshing and tasty. Many non-Koreans say it hurts. Well, actually, you’re right. The heat of Korean chili is different from the heat of wasabi or mala. It’s better to say it’s a taste that hurts your tongue, haha. But you can’t stop..
- Adjust it to your taste: If you want a spicier buldak recipe, add more chili and Buldak sauce, and if you want it mild, cut down the chili and add more mayo. But if you’re going for mild, why eat Buldak ramen at all? Haha
Cheongyang Mayo Buldak Ingredients
(1 serving / based on 1 Buldak cup ramen)
Ingredient Notes and Substitutes
How to Make Cheongyang Mayo Buldak (Step by Step)
Step 1. Cook the Buldak Noodles and Mix in the Sauce
Pour hot water into the Buldak and cook the noodles, then drain the water. After that, add the Buldak sauce that comes inside and mix well.
- Blonde Kimchi Tips: When you drain the water, open the lid only halfway and be careful not to burn yourself with the steam.
Step 2. Slice the First Cheongyang Chili
Slice 1 Cheongyang chili and add it. (Kitchen scissors are more convenient than a knife because you don’t need a cutting board.)
- Blonde Kimchi Tips: After cutting chili, wash your hands before touching your eyes.
Step 3. Add the Mayo
Drizzle on the mayonnaise.
- Blonde Kimchi Tips: If you drizzle it in a zigzag, it mixes evenly when you stir.
Step 4. Add More Chili and Extra Sauce for a Spicier Buldak Recipe
Slice more Cheongyang chili and add it, then drizzle on the extra Buldak sauce.
- Blonde Kimchi Tips: If you want it less spicy, remove the chili seeds before adding it.
Step 5. Finish with Seaweed Flakes and Mix
Sprinkle on the seaweed flakes and mix well!
- Blonde Kimchi Tips: Eat right away, before the noodles get soggy.
- Topping suggestion: A fried egg or melted mozzarella cheese on top is also really delicious.
How to Store & How to Solve Problems
Store
- Since it’s a single cup, I recommend eating it right where you make it.
- Don’t make the noodles ahead of time. Just slice the Cheongyang chili in advance, put it in an airtight container, and refrigerate it (use within 1~2 days).
Problems
- Too spicy: Add one more spoonful of mayo or add cheese, and it gets less spicy.
- Too greasy: There’s too much mayo. You can add more chili or Buldak sauce.
- Noodles got soggy: They sat in the water too long. Follow the time written on the cup ramen.
More Buldak Recipes
Buldak Omelet
BTS Jungkook ramen porridge: Buldak Rajuk Recipe
Buldak Fried Rice (Spicy Buldak Sauce Fried Rice)
FAQ: Cheongyang Mayo Buldak Ramen
Cheongyang Mayo Buldak: Korean Spiciest chili Buldak Ramen
Ingredients
- 1 cup Buldak cup noodles the buldak sauce and seaweed flakes are already inside
- 1 tbsp Mayonnaise about 15g
- 2 Cheongyang chili any spicy chili can be used instead
- 1 tbsp Buldak sauce about 15g for extra drizzle
Instructions
- Pour hot water into the Buldak and cook the noodles, then drain the water.After that, add the Buldak sauce that comes inside and mix well.1 cup Buldak cup noodles
- Slice 1 Cheongyang chili and add it.Kitchen scissors are more convenient than a knife because you don’t need a cutting board.2 Cheongyang chili
- Drizzle on the mayonnaise.1 tbsp Mayonnaise
- Slice more Cheongyang chili and add it, then drizzle on the extra Buldak sauce.2 Cheongyang chili, 1 tbsp Buldak sauce
- Sprinkle on the seaweed flakes and mix well!
Nutrition
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