Loading...

Prepare the Buldak noodles: Cook the Buldak brand noodles according to package directions. Drain well, reserving about 1/4 cup of the cooking water, then set aside. Discard the seasoning packets that come with the noodles, as we are making our own sauce.

Make the buldak sauce: In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, corn syrup, minced garlic, minced ginger, black pepper, sesame oil, and chicken broth until well combined. Set aside.

Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.

Add vegetables and Buldak noodles: Add the chopped green cabbage and cooked, drained Buldak noodles to the skillet. Stir-fry for 2-3 minutes.

Combine with sauce: Pour the prepared buldak sauce over the ingredients in the skillet. Stir well to coat everything evenly. Bring to a simmer. If the sauce is too thick, add a splash of the reserved noodle cooking water.

Add fish cakes: Once simmering, add the cut fish cakes and 2-inch scallion pieces. Continue to simmer, stirring occasionally, for 3-5 minutes, allowing the flavors to meld and the fish cakes to cook through.

Add cheese: Reduce heat to low. Sprinkle the shredded mozzarella cheese evenly over the top of the noodles. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.

Serve: Remove from heat. Garnish with roasted sesame seeds and thinly sliced scallions, if desired. Serve immediately.


Prepare the Buldak noodles: Cook the Buldak brand noodles according to package directions. Drain well, reserving about 1/4 cup of the cooking water, then set aside. Discard the seasoning packets that come with the noodles, as we are making our own sauce.

Make the buldak sauce: In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, corn syrup, minced garlic, minced ginger, black pepper, sesame oil, and chicken broth until well combined. Set aside.

Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.

Add vegetables and Buldak noodles: Add the chopped green cabbage and cooked, drained Buldak noodles to the skillet. Stir-fry for 2-3 minutes.

Combine with sauce: Pour the prepared buldak sauce over the ingredients in the skillet. Stir well to coat everything evenly. Bring to a simmer. If the sauce is too thick, add a splash of the reserved noodle cooking water.

Add fish cakes: Once simmering, add the cut fish cakes and 2-inch scallion pieces. Continue to simmer, stirring occasionally, for 3-5 minutes, allowing the flavors to meld and the fish cakes to cook through.

Add cheese: Reduce heat to low. Sprinkle the shredded mozzarella cheese evenly over the top of the noodles. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.

Serve: Remove from heat. Garnish with roasted sesame seeds and thinly sliced scallions, if desired. Serve immediately.
