One-Pan Cheesy Buldak Ramen (Ready in 15 Minutes)

Cheesy buldak ramen is the dish I reach for when I want serious heat, stretchy cheese pulls, and dinner on the table fast. It borrows the fiery soul of Korean fire chicken and turns it into a spicy noodle pan that finishes under the broiler.

A quick gochujang sauce simmers with instant ramen on the stovetop, then a blanket of mozzarella melts and blisters into a golden top. Every bite is saucy, cheesy, and exactly the kind of meal you want after a long day.

What Makes This Ramen Hit the Spot

The heat comes from two layers: gochujang for a deep, fermented warmth and gochugaru for a cleaner, upfront kick. Together they build slowly instead of hitting you all at once.

Mozzarella works twice here. Half stirs into the broth to make it creamy, and the rest gets piled on top and broiled until it pulls into long, glossy strands when you lift your chopsticks.

It all happens in 15 minutes flat, start to finish, using one pan and a handful of pantry staples. That’s the kind of weeknight win I keep coming back to.

Ingredients

• 1 pack instant ramen noodles (about 4 to 5 oz): Shin Ramyun or something with thick noodles, discard the flavor packet
• 2 tbsp unsalted butter: use salted if it’s what you have, just ease back on the soy sauce
• 2 garlic cloves, minced: fresh, no jarred here
• 2 tbsp gochujang: the deep red paste gives the base its backbone
• 1 tbsp gochugaru: Korean chili flakes, cut to 1 tsp for less heat
• 1 tbsp soy sauce: regular or low-sodium
• 1 tsp granulated sugar: helps round out the spice
• 1 1/2 cups chicken broth: water works too, but broth adds more depth
• 1/4 cup whole milk: brings creaminess and tames the fire a little
• 1 1/2 cups shredded low-moisture mozzarella: divided, full-fat for stretch
• 2 scallions, sliced: for a fresh, sharp finish
• 1 tsp toasted sesame seeds: optional, for a little nutty crunch

Variations & Substitutions

• Cheese swap: a mix of mozzarella and sharp cheddar gives you a bolder cheese pull and a slightly tangy top. Use the same total amount.
• Milder version: start with half the gochugaru, taste the broth, and add more if you like. Mild gochujang also dials things back.
• Add protein: stir in cooked shredded chicken or pan-fried tofu when the cheese melts. Sauté it beforehand so nothing drags down the pan temperature.
• Vegan take: use a neutral oil instead of butter, vegetable broth for the liquid, unsweetened oat milk, and a meltable vegan mozzarella shred. The texture won’t be identical, but it still scratches the itch.

If you’re hooked on this kind of heat, you might also like my Spicy Kimchi Jjigae.

How to Make Cheesy Buldak Ramen

Step 1: Bloom the Gochujang and Garlic

Melt the 2 tbsp butter in a medium oven-safe skillet over medium heat. Once it sizzles, add the 2 minced garlic cloves and cook for about 30 seconds, just until fragrant.

Stir in the 2 tbsp gochujang and 1 tbsp gochugaru. Cook for another 30 seconds, letting the paste bloom and deepen in color. The kitchen will smell deeply savory and spicy, a sign the paste is waking up.

Step 2: Build the Spicy Broth

Pour in the 1 1/2 cups chicken broth, 1 tbsp soy sauce, 1 tsp sugar, and 1/4 cup milk. Whisk everything together and bring it to a gentle simmer.

Let the broth bubble for 2 minutes to meld the flavors. It will turn a vivid brick red and smell rich and creamy.

Step 3: Simmer the Noodles in the Broth

Slide the block of instant ramen noodles into the pan, discarding the seasoning packet. Press the noodles down so they’re mostly submerged. Cook for 4 to 5 minutes, flipping the noodles halfway through, until they soften and the broth reduces slightly.

Stir in half of the shredded mozzarella (about 3/4 cup) and let it melt into the sauce, giving the broth a velvety texture. The noodles should be coated and the sauce slightly thickened.

Step 4: Top and Broil the Cheese

Preheat your broiler to high and position a rack about 6 inches from the heat. Sprinkle the remaining 3/4 cup mozzarella evenly over the noodles, covering the surface completely.

Slide the skillet under the broiler and watch carefully. Broil for 2 to 3 minutes, until the cheese is entirely melted, bubbly, and you see a few golden brown spots. The edges will start to blister and char just a touch.

Step 5: Serve It Sizzling

Carefully remove the hot skillet from the oven. Scatter the sliced scallions and a sprinkle of sesame seeds over the top. Serve immediately straight from the pan, dragging chopsticks through the molten cheese for that long, stretchy pull.

A Few Notes Before You Start

• Pick sturdy noodles. Shin Ramyun or Neoguri have thicker noodles that hold their bite after simmering. Softer instant ramen can turn to mush if you’re not careful.
• Cheese matters. Low-moisture, full-fat mozzarella shredded from a block melts the smoothest and gives you the best stretch. Pre-shredded works in a pinch, but the anti-caking coating makes it a little grainy.
• Want a thicker sauce?: Let the broth simmer for an extra minute before adding the noodles. It concentrates the liquid and makes the final sauce cling harder to each strand.

Broil times for cheese texture:

Storing Leftover Ramen

• Refrigerate: up to 2 days in an airtight container. The cheese loses its stretch once chilled, but the heat and flavor stand up fine.
• Reheating: warm on the stovetop over low heat with a splash of water or milk, stirring often until hot. A microwave can make the cheese oily, so gentle stovetop is better.

What to Serve With Cheesy Buldak Ramen

A crisp, cold cucumber salad with rice vinegar cuts through the richness right away. Pickled daikon radish offers a tangy crunch that balances the heat between bites. For drinks, a cold lager or a glass of milk both work surprisingly well.

Frequently Asked Questions

Can I use a different noodle?

Yes, fresh udon or wide rice noodles work well. Cook them separately until just tender, then add to the broth. The texture will be softer than instant ramen.

How do I make this less spicy?

Reduce the gochugaru to 1 teaspoon and use a mild gochujang. The milk already tames some heat, so start small and taste as you go.

Can I add protein to the ramen?

Absolutely. Sliced cooked chicken breast, pan-fried tofu, or leftover shredded rotisserie chicken can be stirred in after the cheese melts. Cook the protein first before starting the ramen.

Is there a vegan version?

Swap the butter for a neutral oil, use vegetable broth, and replace the milk with unsweetened oat milk. A meltable vegan mozzarella shred will work, though the texture will be different.

Cheesy Buldak Ramen Recipe

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Calories: 650

Ingredients Method Notes

Ingredients

  

• 1 pack instant ramen noodles (about 4 to 5 oz)
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 1 1/2 cups chicken broth
• 1/4 cup whole milk
• 1 1/2 cups shredded low-moisture mozzarella, divided
• 2 scallions, sliced
• 1 tsp toasted sesame seeds

Method

 

1. Melt butter in a medium oven-safe skillet over medium heat. Add garlic and cook 30 seconds. Stir in gochujang and gochugaru, cooking 30 seconds more.
2. Pour in chicken broth, soy sauce, sugar, and milk. Whisk together and simmer 2 minutes.
3. Add ramen noodles (discard seasoning packet), press to submerge, and cook 4 to 5 minutes, flipping halfway. Stir in 3/4 cup mozzarella until melted.
4. Preheat broiler to high. Sprinkle remaining mozzarella over noodles. Broil 2 to 3 minutes until bubbly and golden in spots.
5. Remove from oven, top with scallions and sesame seeds, and serve hot from the pan.

Notes

The seasoning packet from the ramen isn’t needed; save it for fried rice or another dish. Broiler heat varies, so keep an eye on the cheese to avoid burning.