Upgrade a pot of Buldak Carbonara noodles by mixing in an egg yolk, a squeeze of Kewpie mayonnaise and a splash of stock to create an ultra-creamy, rich and velvety sauce
Ingredients
Cooking Instructions
Download PDFPeel the lid halfway back and remove the two sachets from the pot. Add the boiling water up to the line inside the container. Close the lid and set aside for 4 minutes.
Mince the garlic and separate the egg yolk from the white. In a serving bowl, combine the garlic, egg yolk, Kewpie mayonnaise and the contents of the two sachets. If you prefer it to be less spicy, add only half of the Buldak sauce sachet. Whisk well until a smooth paste forms. Add 3 tablespoons of the water from the noodles, whisking vigorously to cook the egg yolk.
Discard the remaining liquid in the container and stir the sauce into the noodles.
Serve while hot, topped with spring onions and sesame seeds, if you prefer.
