If you love creamy pasta but also can’t resist a fiery kick, this Buldak Cream Pasta is about to become your new favorite comfort food! Inspired by Korea’s famous spicy Buldak (fire chicken) sauce, this dish combines rich creaminess with bold heat — all in one pan.
Whether you’re cooking for yourself or impressing friends, this recipe is quick, satisfying, and totally customizable with your favorite protein.
What Makes Buldak Cream Pasta So Good?
💥 Spicy meets creamy — The smoky, fiery flavor of Buldak sauce blends beautifully with butter, milk, and cheese, creating a sauce that’s rich but balanced.
🧀 Extra cheesy goodness — With cheddar slices and butter stirred in, you get that luscious, melty texture in every bite.
🔥 One-pan magic — Minimal dishes, maximum flavor. Everything cooks together, infusing the pasta with spicy, savory sauce.
Tips for Success
✅ If you want extra creaminess, you can add a splash of heavy cream or extra milk at the end.
✅ Don’t overcook the pasta — it should still have a slight bite for the best texture.
✅ Can’t handle too much heat? Start with 1 tablespoon of Buldak sauce and adjust as you like!
✅ Don’t put too much Buldak sauce, it can be salty! (It happened to me hehe)
Buldak Cream Pasta
Ingredients
- 1 serving pasta noodles
- 200 ml milk
- 350 ml water
- 5 large frozen shrimp (if you like shrimp)
- 100 g beef or meat of your choice, I used beef chunk or you can use sausage as well
- 2 tablespoons Buldak sauce
- 1 teaspoon minced garlic
- 1 tablespoon ketchup
- 20 g butter
- 2 slices cheddar cheese
- Black pepper (to taste, add generously)
Instructions
- In a pan, add the pasta noodles, milk, and water. Bring to a boil over medium heat.
- Add the shrimp and beef (or your preferred meat) and cook until they start to turn opaque.
- Stir in the Buldak sauce, minced garlic, ketchup, and canned tuna (if using). Let it simmer until the sauce thickens slightly.
- Once the noodles are cooked through, add the butter and cheddar cheese. Stir until everything is melted and creamy.
- Transfer to a plate or bowl, sprinkle plenty of black pepper on top, and serve hot.
