Buldak Noodles with Corn Cheese

Name: Buldak Noodles with Corn Cheese
Ingredients: Canned sweet corn 1 can (340g); Mayonnaise 4 tbsp; Sugar 0.5–1 tbsp; Cheese as much as you like; Buldak noodles (noodles, liquid sauce and flakes) as packed; Water 600ml; Reserved noodle cooking water 6–8 tbsp

Noodle/ Servings to be confirmed

Well-drained corn turned into Korean corn cheese and piled over Buldak noodles. If you love Buldak but struggle with the heat, this combination makes it easier to enjoy.

By Hyomobap

Hyomobap kitchen diary How a maepjjiri enjoys Buldak My favorite way to eat Buldak is with a generous layer of corn cheese on top. Dommo and I are what we call maepjjiri in Korea: we love spicy food, we just aren't very good at eating it. I love Buldak, but on its own it always left me struggling with the heat. Read diary +

My favorite way to eat Buldak is with a generous layer of corn cheese on top. Dommo and I are what we call maepjjiri in Korea: we love spicy food, we just aren't very good at eating it. I love Buldak, but on its own it always left me struggling with the heat.

That's where the corn cheese comes in. I want the corn and cheese to keep their texture on the noodles, so draining the corn is the part I pay the most attention to. And the few minutes of waiting with the lid on become part of the fun.

Draining the corn well is the key.

Add as much cheese as you like, then cover to melt.

They're familiar noodles, but a few things from the kitchen turn them into a meal that suits me. That doesn't mean I'm suddenly good at spicy food. I'd rather enjoy dinner than pretend the heat doesn't bother me. I'll share more Buldak combinations one at a time.

From Hyomobap

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Ingredients // Servings to be confirmed

Select ingredients as you prepare them.

Please follow the ingredient amounts below.

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Corn cheese

Buldak noodles

Steps //

01
Drain the corn thoroughly. Cooking tip Draining the corn well is the key to keeping the texture of the corn cheese and noodles when you bring them together.

Draining the corn well is the key.
02
Cook the drained corn in a dry pan over low heat for 3–4 minutes to remove the remaining moisture.

A dry pan over low heat drives off the remaining moisture.
03
Add the sugar and 4 tbsp mayonnaise, then cook gently for another 3–4 minutes. Cooking tip Even if you prefer it less sweet, use at least 0.5 tbsp of sugar. If you like it sweeter, add an extra 1 tbsp.

Add the sugar and mayonnaise and cook gently.
04
Add the cheese, cover the pan, and keep it over low heat until the cheese melts. Set the corn cheese aside. Cooking tip For a quicker alternative, drain the corn as thoroughly as possible, combine all the corn cheese ingredients in a microwave-safe dish, and microwave for 1 minute 30 seconds to 2 minutes, until the cheese melts.

Add as much cheese as you like, then cover to melt.
05
Bring 600ml of water to a boil, add the noodles, and cook for 5 minutes.

Cook the noodles in 600ml of boiling water for 5 minutes.
06
Drain, leaving 6–8 tbsp of the cooking water with the noodles. Add the liquid sauce and stir-fry over low heat for 30 seconds.

Keep a little cooking water and stir-fry with the sauce.
07
Transfer to a bowl, spoon the corn cheese over the noodles, and finish with the flakes from the packet. Cooking tip Pick up some corn and cheese with the noodles so you get all the flavors in the same bite.

Plenty of corn cheese over the noodles, finished with the flakes.

Ingredients // Servings to be confirmed

Steps //

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