Cheesy Buldak Crunchwrap
Cheesy Buldak Crunchwrap
Ingredients
For the Creamy Buldak Noodles
- 1 pack Buldak noodles
- 1 tablespoon butter, as needed
- 1 teaspoon minced garlic
- 2 tablespoons Kewpie mayo
- 1 packet Buldak seasoning powder, to taste
- 1 packet Buldak sauce, to taste
- 2 tablespoons milk
For the Creamy Buldak Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Buldak Carbonara sauce, to taste
For Assembly
- 4 large tortilla
- 4 small tortilla
- 8 slices cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup green onions, chopped
- 1 teaspoon chili oil, optional, for drizzling
Instructions
- 1
Cook the Buldak noodles in boiling water until about halfway done (approximately 2-3 minutes). Drain the noodles and set them aside.
⏱️ 5 min
- 2
In a large pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 3
Reduce the heat to low. Add the Kewpie mayo, Buldak seasoning powder, and Buldak sauce to the pan. Mix everything together well. Pour in the milk and stir until the sauce is smooth and creamy.
⏱️ 3 min
- 4
Add the half-cooked Buldak noodles to the pan with the creamy sauce. Toss until the noodles are completely coated. Cook for another 1 to 2 minutes, allowing the noodles to finish cooking and absorb the sauce. Remove from heat and set aside.
⏱️ 3 min
- 5
In a small bowl, combine the mayonnaise and Buldak Carbonara sauce. Mix until smooth and creamy. This will be your creamy Buldak sauce for drizzling.
⏱️ 2 min
- 6
To assemble one crunchwrap: Lay one large tortilla flat on a clean surface. Place 2 slices of cheddar cheese in the center of the tortilla.
⏱️ 1 min
- 7
Spoon a portion of the creamy Buldak noodles over the cheddar cheese. Top with a sprinkle of chopped green onions, a drizzle of chili oil (if using), and a generous amount of shredded mozzarella cheese.
⏱️ 2 min
- 8
Drizzle some of the prepared creamy Buldak sauce (from Step 5) over the filling. Place one small tortilla directly over the filling.
⏱️ 1 min
- 9
Carefully fold the edges of the large tortilla toward the center, overlapping them to completely cover the small tortilla and seal the filling inside. Ensure the folds are tight.
⏱️ 1 min
- 10
Heat a large non-stick pan or griddle over medium heat. Place the assembled crunchwrap seam-side down in the hot pan. Toast for 3-5 minutes, or until the tortilla is golden brown and crispy.
⏱️ 4 min
- 11
Flip the crunchwrap and toast the other side for another 3-5 minutes, until golden brown and crispy, and the cheese inside is melted.
⏱️ 4 min
- 12
Repeat steps 6-11 for the remaining crunchwraps. Slice each crunchwrap in half and serve immediately while hot, cheesy, and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Buldak Crunchwrap
For the Creamy Buldak Noodles
- 1 pack Buldak noodles
- 1 tablespoon butter, as needed
- 1 teaspoon minced garlic
- 2 tablespoons Kewpie mayo
- 1 packet Buldak seasoning powder, to taste
- 1 packet Buldak sauce, to taste
- 2 tablespoons milk
For the Creamy Buldak Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Buldak Carbonara sauce, to taste
For Assembly
- 4 large tortilla
- 4 small tortilla
- 8 slices cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup green onions, chopped
- 1 teaspoon chili oil, optional, for drizzling
Instructions
- 1
Cook the Buldak noodles in boiling water until about halfway done (approximately 2-3 minutes). Drain the noodles and set them aside.
⏱️ 5 min - 2
In a large pan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 3
Reduce the heat to low. Add the Kewpie mayo, Buldak seasoning powder, and Buldak sauce to the pan. Mix everything together well. Pour in the milk and stir until the sauce is smooth and creamy.
⏱️ 3 min - 4
Add the half-cooked Buldak noodles to the pan with the creamy sauce. Toss until the noodles are completely coated. Cook for another 1 to 2 minutes, allowing the noodles to finish cooking and absorb the sauce. Remove from heat and set aside.
⏱️ 3 min - 5
In a small bowl, combine the mayonnaise and Buldak Carbonara sauce. Mix until smooth and creamy. This will be your creamy Buldak sauce for drizzling.
⏱️ 2 min - 6
To assemble one crunchwrap: Lay one large tortilla flat on a clean surface. Place 2 slices of cheddar cheese in the center of the tortilla.
⏱️ 1 min - 7
Spoon a portion of the creamy Buldak noodles over the cheddar cheese. Top with a sprinkle of chopped green onions, a drizzle of chili oil (if using), and a generous amount of shredded mozzarella cheese.
⏱️ 2 min - 8
Drizzle some of the prepared creamy Buldak sauce (from Step 5) over the filling. Place one small tortilla directly over the filling.
⏱️ 1 min - 9
Carefully fold the edges of the large tortilla toward the center, overlapping them to completely cover the small tortilla and seal the filling inside. Ensure the folds are tight.
⏱️ 1 min - 10
Heat a large non-stick pan or griddle over medium heat. Place the assembled crunchwrap seam-side down in the hot pan. Toast for 3-5 minutes, or until the tortilla is golden brown and crispy.
⏱️ 4 min - 11
Flip the crunchwrap and toast the other side for another 3-5 minutes, until golden brown and crispy, and the cheese inside is melted.
⏱️ 4 min - 12
Repeat steps 6-11 for the remaining crunchwraps. Slice each crunchwrap in half and serve immediately while hot, cheesy, and crispy.