Recipe
Milk Buldak with sausage: Buldak Cooked in Milk
by NoodleIndex Kitchen
Cook Samyang Buldak in a mix of water and milk and it turns into the ramen version of rosé pasta: creamy, pinkish orange and still spicy. Mozzarella and sausage make it a full meal.
2 min
prep
8 min
cook
1
serving
You'll need
- Water: 200 mL (about ¾ cup plus 1 tablespoon)
- Milk: 150 mL (about ⅔ cup)
- Shredded mozzarella: a handful
- 1 sausage, sliced
Method
- 1
Pour 200 mL of water and 150 mL of milk into a pot or frying pan and bring it to a gentle boil. Add the noodle block.
- 2
Cook, stirring often so the milk doesn't catch on the bottom, until almost all of the liquid has cooked down, about 4 to 5 minutes.
- 3
Add the Buldak liquid sauce and the flake packet, and keep stirring until the sauce turns thick and creamy.
- 4
Add the mozzarella and sliced sausage and cook 30 seconds more, until the cheese melts.
Tips
Milk scorches easily. Keep the heat at medium and stir often.
For a milder, pinker sauce, use half of the Buldak sauce.