Chef Rosheen Kaul brings her bold palate to this elevated take on Buldak spicy instant noodles. “What makes this Frankenstein of a dish particularly good is the distinct but complementary texture of crushed noodles and rice in one spoonful.” says Kaul, “The extra effort in making it and garnishing with herbs alleviates some of the guilt of smashing instant noodles after midnight.”
Finished under the grill until bubbling and golden, it’s a comforting, one-pan meal that delivers heat, crunch and nostalgic satisfaction in equal measure. A final flourish of shredded nori and fresh chives brings brightness to the richness — proof that even a pantry-staple mash-up can be uplifted with a little extra care.
Ingredients
Method
Preheat oven grill to high. Place rice, Buldak noodles and noodle seasoning packets (reserve seaweed seasoning for serving) in a heatproof bowl. Pour over hot water to cover and stand to soak
(5 minutes). Drain.
Heat oil in a large ovenproof frying pan over high heat. Add corn and spread out in single layer. Cook, without stirring, until charred (10-12 minutes). Remove from pan. Reduce heat to medium; add butter and onion and cook, stirring occasionally, until softened (5 minutes). Add gochujang and cook, stirring, until fragrant. Add soaked rice and noodle mixture; stir in chicken stock and milk, and bring to a simmer. Simmer until sauce is thickened and noodles are tender (5 minutes). Scatter over charred corn and cheese. Grill in oven until cheese is melted and golden (8-10 minutes). Scatter with reserved seaweed seasoning, nori, chives and coarsely ground black pepper to serve.
Related stories
Native ad body.
Native ad body.
Native ad body.
