Buldak Ramen Sauce Recipe from Scratch with Capsaicin Extract - Better than Samyang Spicy Noodles

[@Kay-zy6hn]

I love noodles, amazing how noodles from all over Asia are similar yet so damn different and delicious. First time trying Korean noodles I was like daamn. The flavor is on point then the heat creeps up. Definitely on my top 10 list of noodles

[@theparkskitchen]

I love them too! Every Asian country has their own awesome noodle dishes and I haven't even tried them all. It's my life goal! Koreans excel at instant noodles and spicy cold noodles, which I love.

[@CrayolaCoffeeBean]

Hooooooooly cowwwww, I bought the capsaicin extract and it’s SPICY! Haha this is exactly what I’ve been wanting! Thank you!

[@OG-Anetka]

So THANK-YOU for sharing this... I've been over using the gochujang, when I've been missing capsaicin . So THANK-YOU again!

[@Jadiex18]

I made these noodles! I didn’t use gochugaru bc I don’t have that and I substituted it for regular chili flakes only I added 1/2 the amount requested and I didn’t add capsicum extract bc I also didn’t have that BUT the flavor was SOOOO GOOD u guys have to try this before judging the recipe. It tastes really really good and it’s very spicy!

[@aaronaramburo2925]

i made this today (minus the capsaicin extract) and you're so right, they were so good! looking back i needed to add a little more water to the noodles so that they would move more freely but they had good flavor and still had good spice :)

[@theparkskitchen]

I'm so glad you tried the recipe and liked it! My fresh ramen noodles definitely required more water at the end than if I use instant ramen. Thank you for trying and letting me know!

[@loot6]

Yes don't add the capsaicin extract. If you look at the recipe it's all pretty healthy, even with brown sugar. But if you look at the ingredients of the capsaicin extract it's full of junk.

[@ILiekFrieRice]

How did taste compare to the actual

[@Jadiex18]

@@ILiekFrieRiceI made this recipe and honestly, it tastes really good as it has that homemade goodness taste. But I wouldn’t say it tastes exactly like buldak noodles.

[@Jadiex18]

@@ILiekFrieRiceI have to add, I did not use gochugaru instead, maybe this is why it doesn’t taste exact like buldak, but I used chili flakes and I left out the capsicum extract.

[@IpadAccount-x8p]

When I first watched this I went straight to my kitchen and it was so good!i’ve been trying to find a spicy ramen sauce bc I don’t have time to go to the store and this is a perfect substitute!

[@herbhippie]

Can you try making the same with the buldak carbonara version? I would love to see the healthy option of my cravings ...

[@misakichan8181]

It would probably be just adding a combination of heavy cream with sour cream or creme cheese, maybe even some extra cheese like mozzarella or gouda and it would do the trick. That's just my guess tho

[@alyssamoffitt4610]

My favorite!

[@kaitymcclary8839]

the funny thing is, I use all these things when I’m making ‘Asian’ food at home, Minus the capsaicin extract…I even have a ‘ramen noodle’ recipe I love, so I’m excited for this! Thank you 😊

[@dontgetmad4849]

Bro I have 0 ingredients

[@sorachel7481]

just tried it and it’s absolutely delicious !! i’m really addicted to buldak noodles but couldn’t buy any those days - this worked perfectly for my craving !! i’ll make that again for sure~

[@unicornworld7146]

Does it test exact like buldak....??.plz reply

[@sorachel7481]

@@unicornworld7146​​⁠​⁠ it tastes pretty similar to the original buldak flavour (black package, chicken flavour), especially if you use capsaicin

[@BasilIsInTheShed]

You deserve more likes and subscribes Keep it up ❤❤ Great recipe btw

[@theparkskitchen]

Thank you so much for your kind words and encouragement. 🙏Viewers like you are why I keep going. 💕

[@PeteyPistolDee03]

This is awesome. I can get the flavor without the spice😭

[@theparkskitchen]

Yes with just a tiny bit or no capsaicin extract, it should still be tasty without the pain! 😀 Enjoy and thanks for watching! 💕

[@TheMasterofDisaster48]

But you want to add chicken stock powder to this.

[@MrNetyzen]

Thanks for sharing your recipe! I’m excited to try it out!

[@rats0155]

Awesome this is exactly what Ive been looking for ^^ . ps, cat easter eggs at 1:26 and 3:56.

[@javpmv4677]

This is awesome. Thank you chef.

[@FernZepeda]

I cannot wait to make this dish! Subscribed!

[@photasticimages363]

This is great!! Thank you so much!

[@erink0201]

Love your content!!

[@theparkskitchen]

Thank you so much!! 🙏😊

[@CrayolaCoffeeBean]

Yesssss I finally found a good, simple version! I don’t want to buy the name brand because I don’t trust the ingredients (just doesn’t seem healthy AT ALL lol)

[@Skzsus]

Hey. I‘m a little late idk if you’re gonna answer but still. I don’t have oyster sauce is there anything I can put instead or just don’t put any sauce ? Your recipe seems super good so keep it up :) Thank you

[@a232-i9v]

Hey, I really love the Samyang noodles, and this recipe looks awesome. My favourite flavours are the Carbonara and Jjajang - I wonder if you'd have any recommendations on how to replicate those? I think for the Carbonara the powder packet seems to be mostly powdered parmesan cheese and maybe some powdered milk, so I could try something like that for a creamier flavour? I'd be interested if you have any thoughts though. Honestly though I'm totally lost on how to do the Jjajang. I love the Samyang jjajang flavour but I've tried making several supposedly authentic jjajangmyeon recipes now and I didn't really care for any of them that much, which has got me wondering if maybe the Samyang version doesn't really taste that much like the actual dish? In any case if you've ever tried the jjajang flavour and know of any way I might be able to replicate it, I'd be really happy to learn how to do it.

[@theparkskitchen]

Hi there! So I haven't tried making those buldak ramen sauces from scratch yet but if I were to do it, I would start with below. As for the Carbonara, you're right on track with powdered milk. In fact, that's listed as an ingredient on the package. Butter is also another one. So you could try adding those to a more of watered down version of this spicy buldak sauce recipe. You may want to omit gochujang if it creates a conflicting flavor but keep gochugaru. Also add some chicken powder or chicken base. As for the jjajang, yes it tastes nothing like the real jjajang myun. :) try adding black bean paste (chunjang, or Tianmian sauce, 춘장), onion powder (important flavors in jjajang), chicken powder or base, little bit of butter & powdered milk (ingredients list does list these but definitely a minor component). It also lists stuff like dehydrated cabbage, carrots and peas but not sure how we can add those flavors in as a home cook... maybe grind some dehydrated shitake mushrooms in a spice grinder? But yeah try adding these above ingredients to the same watered down (maybe minus gochujang also) version of this spicy buldak ramen sauce and you should have something close to the jjajang buldak. Hope this helps.

[@a232-i9v]

@@theparkskitchen @The Park's Kitchen Thanks! I'll definitely give it a try! That doesn't seem too complex really. Also, definitely glad to get confirmation from someone in the know that it doesn't taste like real jjajang, that'll help me focus my efforts I think! Definitely want to try some of your other stuff too. I love tantanmen / dandanmian and chili oil, and the buldak looks really interesting. Also would definitely be interested if you did ttoekboki or sundubujjigae at some point. I'm also curious - do you know anything about a Korean version of the Japanese dish shogayaki, if it exists? It's like a ginger marinated meat dish. There was a Korean/Japanese restaurant in my small town that closed during the pandemic, and the nice old Korean lady had something called Shogayaki on her menu. However every shogayaki I see pictures of online or find a recipe for, it's a very mild looking dish that's sort of a neutral brown or light tan colour (the regular cooked meat colour basically). Hers was really spicy and had a distinct reddish tint to it, more like what I see if I do an image search for spicy bulgogi. She did have that on the menu too, though I never tried it to see how they differ, but I was curious if maybe Korea has its own version of the dish that she was making, or perhaps she just made spicy bulgogi with extra ginger or something and found that dish when looking for something to call it and it was just her own creation.

[@theparkskitchen]

@@a232-i9v Thank you! Yes ttoekboki is definitely on my future list. I will do soondubujjigae too. I did make one seafood soonbugu jjigae (my first vid) but I need to make more with other varieties. As far as shogayaki, I believe the Korean variety is called jaeyook bokkeum, which is basically with the same recipe plus gochujang. A lot of Korean immigrants in the US from the 80's and 90's ended up opening more strip mall Japanese restaurants like teriyaki & sushi thinking no one liked the intensity of Korean food here but then they adjusted a lot of dishes to their Korean taste. If you go to terikayki restaurants in the US, 80%+ are owned by Koreans and you will definitely find this jaeyook bokkeum (spicy pork) dish at every place. In Japan, historically garlic and spicy peppers weren't a part of their cooking. Conversely, in Korea, people always have and cannot live without garlic and pepper. So naturally these teriyaki cooked by Koreans tastes different from the ones from Japan with Korean elements. The famous "Seattle" teriyaki is actually Korean if you dig deeper into how they came about. I'll also do an episode on that too. Kind of an interesting subject.

[@a232-i9v]

@@theparkskitchen Oh awesome, thank you! Looking forward to those videos. I'll look into the jaeyook bokkeum that sounds promising, cause yeah it definitely had a good spicy kick to it. I'm thinking either that dish itself or some combo of that with elements of spicy bulgogi may be what I need to replicate her dish! Thanks for your thoughts!

[@traident8099]

I`ve never craved noodle this bad

[@jeanne1567]

Is this option healthier than the buldak ramen?

[@brennt501]

I must give this a try! :))

[@최영주-z3s]

진짜 맛나겠습니다 먹고 싶네요.

[@theparkskitchen]

ㅋㅋ 조금 맵지만 맛있어요.

[@HhuskuGirl-bd5wp]

Wow i was looking for this recipe Can i store them in my freezer?

[@theparkskitchen]

Sure it should be fine.

[@tonnibhuiyan9458]

What is the first ingredient? And is there somethihg I can use instead?

[@theparkskitchen]

Ingredients list is in the description section. If it’s gochujang, there is no alternative. It’s too unique.

[@akkikk9076]

Wanted to ask i am vegetarian . How shud i make this sauce and replace which ingredients with what .

[@momnanageen9959]

I dont get why yall vegetarians wants to eat food which tastes like meat ?? Whats the point of being vegetarian btw u can skip the ingredients which are not vegetarian obviously u can’t substitute all the ingredients

[@gorebunny]

​@@momnanageen9959Ok first of all, these noodles don't taste like meat, there is no meat in them, only OYSTER sauce which obviously isn't meat, so what are you even talking about? The original Buldak Ramen are vegetarian, so there can't be any oyster sauce in there. Secondly, I don't get how you don't get that? Why do lactose intolerant people want food that tastes like milk or cheese? Why do people who can't or don't want to eat sugar want a sugar substitute to make their dish taste sweet? It's all the same reason: because they like the taste. Very few vegetarians don't eat meat because they don't like the taste. Most do it for the environment, the animals, their health, or fot all of these reasons. It's really not that hard to understand. So "the point" of being vegetarian is not "I don't eat meat for the sake of it." For me the point is to not eat animals. I could never kill an animal (except pests and parasites) so why would I eat one? If you can't help the original commenter at all then maybe just don't respond to their comment. Just a thought.

[@kimdevos535]

Where can I buy that spicy exctract? I am from Belgium, thank you ❤

[@marie-michellefortier2993]

I bought the same one he used on Amazon.

[@UltimateDorito]

Does capsaicin extract have a flavor asude from the spice? I'm wondering if the sauce will still taste like Buldak without it?

[@counterstrifekid]

The extract is pure capsaicin. So, it shouldnt affect the flavour that much.

[@dontgetmad4849]

"I was in pain for 10 minutes....i will post a link to buy this product" lol

[@airinahans7891]

What can i use to replace mirin?

[@onomonapoetikonmonomonapoe1742]

Whats the first ingredient you put?

[@sairagulamali9018]

Gochujang - it's korean fermented chilli paste

[@Aurelia_blueberry042]

I tried it but it didnt taste like buldak sauce but it was good 👍

[@Raiden-the-Goat32]

I do not know why anyone would want to leave out the chili extract as one person mentioned because it's part of the fun. I suppose hot food isn't for everyone but taking the heat out of buldak sauce is like taking heat out of the pepper. This brings up a valid question at this point is it really a pepper and is the buldak sauce still buldak sauce? I do not consider bell peppers or banana peppers to be actual peppers but i do consider them imposter peppers. To me a bell pepper or a banana pepper is only a pepper in name alone. This is how i see buldak sauce with no heat to it.

[@gardenofhope6298]

Wow~~~ Thank you for making the famous Buldak Ramen edible with no msg ❤️

[@theparkskitchen]

I really enjoy this buldak sauce recipe. Clean and flavorful. Thanks for watching!

[@arnoldsenokopenko6093]

MSG is perfectly healthy. The myth that it's unhealthy is based on outdated information. It has since been debunked by numerous scientific studies. Please look it up.

[@jemyphilip5941]

I love it

[@curtis6496]

How long would this store for?

[@Rainbowvxn]

Thank you so much for this recipe. Buldak makes some of my favorite ramens. I surprisingly have most of the ingredients. I’m trying to avoid certain ingredients as well as food labeled “halal”, as I’m Christian and sadly all buldak noodles that I’ve seen are labeled halal.

[@sanaashaikh02]

What's wrong with it being halal? That just means there isn't any animal gelatin etc

[@auroraivy7710]

You can eat it no matter what your religion is !! Because halal just means there are no ingredients in it that will harm you or smth that is gross like blood dirty animals skin or stuff … It’s not like they add something in it Seriously you need to understand some basic things

[@leilani5289]

Honestly, does it taste the same??? Because I buy and stock up on buldak sauce every month and I'm spending wayyy too much

[@theparkskitchen]

I would say it's pretty spot on. There are just some processed elements that cannot be replicated but with capsaicin extract, this is as good as it gets from a home kitchen. I thought it was better.

[@leilani5289]

@@theparkskitchen ok I'm sold. I'm going to try this weekend!! Thanks

[@lizanabil3072]

@@leilani5289 did you get to try it? Would you please tell me how was it if you did 😊

[@Icehowl]

For those who have made this recipie: How close is it to the the actual buldak sauce, taste wise?

[@hazriqrahman8361]

what makes the taste? the smokey the unique taste thats what ive wondering

[@aminegamezzz]

what is wrong with MSG??

[@loot6]

My god look at the ingredients in Cheon Mat Korean Capsaicin Super Hot & Spicy Sauce: Fructose, water, dextrin, corn syrup....the first three ingredients are the worst types of sugar. Why can't they just put ordinary sugar in it? This recipe is not really any more healthy than the instant noodles. Better to just add some chilli powder since without that sauce it's pretty healthy.

[@snifey7694]

Oh great, now i can pop in some reapers

[@Shahreer271192]

Who else needed to keep an eye out on the cat :P

[@emy3232]

Please use a spatula 😔😔

[@francescavigil9067]

I love buldak but it’s full of cancerous crap! Thank you so much for this recipe!

[@bapudulom653]

Not tasting same sorry

[@BerryTheBnnuy]

Oh gawd, you're pressing the garlic instead of mincing it? Never press garlic! It makes it taste bitter!

[@theparkskitchen]

Only if it burns it will taste bitter

[@jackarie9316]

Is capsaicin why they taste like salt and aren't spicy

[@magganon]

aren't these meant to be spicy chicken flavour? I was expecting you to add some chicken bullion