Viral Yareu Buldak Recipe: Buldak Stew Type with Cheese

I like Buldak.

There is something strangely satisfying about eating something seriously spicy when I am stressed. For a few minutes, at least, I am too busy dealing with the noodles to think about anything else.

The problem is that I sometimes regret that decision the next day.

So Buldak has become something I save for days when I really need it.

Recently, I kept seeing a recipe called Yareu Buldak (야르불닭) on Korean social media. The version commonly associated with mukbang creator Bakkong uses Buldak Stew Type and a slice of cheddar cheese, then lets the noodles rest for a few minutes after microwaving so the sauce becomes thick and glossy.

That sounded simple enough to try.

Except I like cheese, so I used two slices instead of one.

Quick Answer — What Is Yareu Buldak?

You Need Buldak Stew Type, Not Regular Buldak

The important thing is to buy Buldak Stew Type, not the regular Original Buldak.

Samyang describes Stew Type as the soupier version of Buldak, with a rich, spicy broth rather than the usual dry stir-fried style.

That extra liquid is what makes this recipe work.

Instead of simply melting cheese over regular Buldak noodles, you are gradually turning the broth into a thick sauce that coats the noodles.

What You Need

For my version, I used just:

• 1 large cup of Buldak Stew Type
• 2 slices of cheddar cheese
• Boiling water

Most versions of the recipe I found use one slice of cheddar, but I used two because I wanted it cheesier.

That is really all you need.

How I Made Yareu Buldak

1. Remove the Lid Completely

First, remove the cup lid completely.

Do not leave the lid attached when putting the cup into the microwave. The recipe instructions circulating online specifically warn that the foil material in the lid can spark in a microwave.

The bowl will also become very hot during cooking, so handle it carefully when taking it out. Samyang gives the same hot-container warning for its Stew Type bowl product.

2. Add the Liquid Sauce and Hot Water

I added the liquid Buldak sauce to the noodles first.

Then I poured boiling water up to the line marked inside the cup.

Give it a light stir so the sauce begins to mix with the water.

3. Microwave for 2 Minutes

Put the cup in the microwave and heat it for 2 minutes.

This starts cooking the noodles while reducing some of the liquid.

4. Add the Powder Seasoning

Take the cup out and add the powder seasoning packet.

Mix it well so there are no dry clumps.

5. Add the Cheddar Cheese

Now add the cheese.

The viral recipe normally uses one slice.

I used two.

No regrets.

6. Microwave Again for 1 Minute 30 Seconds

Put the cup back into the microwave for another 1 minute 30 seconds.

When it comes out, the cheese should be soft and melted.

Mix everything thoroughly so the melted cheese disappears into the spicy sauce.

The Most Important Step: Wait

At this point, it looks ready.

Do not eat it yet.

Let it sit for about 2 to 3 minutes.

This is probably the most important part of the recipe.

The versions I found online also emphasize the resting time because the noodles continue absorbing the liquid and the sauce becomes much thicker.

When I first finished mixing mine, there was still a fair amount of sauce in the bottom.

A few minutes later, it had changed completely.

The noodles looked glossy, the sauce clung to them, and the whole cup had become much more like a thick Buldak sauce than a bowl of soup.

What Did It Taste Like?

It was ridiculously good.

The cheese did not turn it into a mild cheese ramen. It was still very much Buldak.

But the two cheddar slices added richness and made the sauce feel thicker and smoother.

What I liked most was the texture.

Because I waited before eating, the noodles had time to absorb the spicy sauce. They became soft but still pleasantly chewy, and every strand was completely coated.

There was also a lot of gamchilmat (감칠맛) — the savory, deeply satisfying flavor Koreans often describe as umami.

The result was spicy, cheesy, savory, and almost sticky enough that the sauce seemed to cling to every bite.

For me, the resting time made a bigger difference than I expected.

One Slice or Two?

If you want to try the recipe as it is usually shared online, start with one slice of cheddar cheese.

I would personally use two again.

The extra cheese made it richer, but it did not remove the Buldak character.

That said, if you already find Buldak very rich or you want the spicy flavor to stay more dominant, one slice is probably enough.

Is It Still Spicy?

Yes.

Adding cheddar makes the sauce creamier, but I would not describe this as a mild Buldak recipe.

I already eat Buldak regularly, and this still felt properly spicy.

If regular Buldak is difficult for you, I would not assume that adding cheese will suddenly make this easy.

For me, this is still very much a stressful-day food, not an everyday lunch.

What I Ate with It

I ate mine with a tuna-mayo samgak gimbap and a yogurt drink that I picked up from a convenience store.

I wanted something milder alongside all that spice, and the triangle gimbap was especially useful between bites of noodles.

It also turned one cup of ramen into a more substantial meal.

You will also see other combinations online. One published version of Yareu Buldak even adds samgak gimbap directly to the cup before the final microwave step.

I preferred keeping mine on the side.

Would I Make It Again?

Definitely.

It only needs Buldak Stew Type and cheddar cheese, and there is almost no actual cooking involved.

But the result tastes surprisingly different from simply adding cheese to a finished cup of ramen.

The second microwave round thickens everything, and the final few minutes of waiting give the noodles time to soak up the sauce.

That is what gives Yareu Buldak its glossy, clingy texture.

I would still save it for a day when I am genuinely craving something spicy.

My future self will probably appreciate that decision.

Final Thoughts

Social media ramen recipes can sometimes feel like they add ingredients just for the sake of making a video look interesting.
This one is different.

The ingredients are simple, the method makes sense, and the final texture really does change.

If you already like Buldak and can find Buldak Stew Type, I think Yareu Buldak is worth trying at least once.

And if you love cheese as much as I do?

Use two slices.

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