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Bowl of creamy Buldak carbonara ramen topped with a halved jammy egg, seared sausage slices, green onion and sesame seeds

Creamy Buldak Carbonara Ramen

Creamy Buldak carbonara ramen made with heavy cream, Japanese mayo and mozzarella, topped with a jammy egg and seared sausage.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 bowl
Course: Lunch
Cuisine: Korean
Calories: 1210
Ingredients Method Notes

Ingredients
  

  • 1 pack Buldak carbonara spicy chicken ramen with sauce and seasoning packets
  • 2 large eggs
  • 1 fully cooked chicken sausage about 3 oz / 85 g
  • 1/4 cup heavy cream
  • 1 tsp Kewpie or Japanese mayonnaise
  • 1/4 cup shredded mozzarella about 28 g
  • 1 green onion thinly sliced
  • 1/2 tsp toasted sesame seeds

Method
 

  1. Boil the eggs for 7 minutes, then cool in ice water for 5 minutes. Peel and halve.
  2. Score the sausage in a diamond pattern and sear in a small skillet over medium heat, turning, 4 to 5 minutes until browned and hot through. Slice.
  3. Boil the noodles in 600 ml (about 2 1/2 cups) water for 5 minutes. Drain, leaving about 8 tablespoons of the cooking water.
  4. Stir in the sauce and seasoning packets, then the heavy cream and mayonnaise, over medium-low heat until smooth and hot.
  5. Lower the heat, add the mozzarella and stir until melted and glossy, adding a splash of water if needed.
  6. Top with the sausage, eggs, green onion and sesame seeds and serve right away.

Notes

Egg safety: jammy yolks are not fully cooked. The USDA advises cooking eggs until the yolk is firm; use pasteurized eggs or boil 10 to 12 minutes for young children, pregnant people, older adults or anyone with a weakened immune system.
Milder: use half the red sauce packet and a little more cream.
Substitutions: regular mayonnaise with a few drops of rice vinegar instead of Kewpie; rotisserie chicken, shrimp or bacon instead of sausage; add a slice of American cheese for extra creaminess.
Leftovers: best eaten immediately; the noodles absorb the sauce as they sit.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.