Buldak Carbonara Pasta with Crispy Chicken (Easy Creamy Gochujang Pasta)

Buldak ramen is my guilty pleasure, I had to stop buying it because a pack would hardly survive a full week here. They’re incredibly spicy, but that didn’t stop me. I was making them almost every day for about a week straight before I finally had to admit it was probably not the best idea. And if you’re not in the mood for pasta but you stil l want something super flavorful, try my Creamy Coconut Chicken and Rice.

That’s how this pasta dish was born. It has the same depth from gochujang, but softened with cream and Parmesan so it helps tone down the spice level. The heat is adjustable which means my 5 year old can enjoy it too.

Why You’ll Love This Buldak Carbonara Pasta

This Buldalk Carbonara Pasta feels different from your usual rotation but still comes together easily. The sauce builds quickly in one pan and has that creamy texture you expect, with a layer of heat that you can adjust depending on how much gochugaru you add.

The sauce comes together in one pan and has that creamy texture you want, but with a little heat in the background that you can control. It’s inspired by the buldak carbonara noodles, but not as aggressive, so you can keep going back for another bite without it being too much.

What You’ll Need

For the Pasta

• 12 oz rigatoni or bucatini
• 4 tbsp butter
• 10 garlic cloves, minced
• 2 tbsp gochujang
• 2–4 tsp gochugaru
• 2 tbsp low sodium soy sauce
• 4 tsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup heavy cream
• ½ cup finely grated Parmesan
• ¼ tsp black pepper
• 1/4 tsp rice vinegar
• Splash of pasta water

For the Chicken

• 4 thin chicken cutlets
• Garlic salt
• 1 cup flour
• 3 eggs
• 3 tsp soy sauce
• 2 cups panko
• 2 tbsp white sesame seeds
• Avocado oil for frying

For the Pickled Onions

• 1 small red onion
• ½ cup rice vinegar
• 2 tsp brown sugar
• Pinch of salt
• 2 tsp gochugaru
• 1 tbsp chopped green onions

Step-by-Step Instructions

Pickled Onions

1. Warm the rice vinegar for about 30 seconds. Stir in the brown sugar and salt until dissolved.
2. Pour over sliced onions, then add gochugaru and green onions. Let sit while you prepare the rest.

Pasta

1. Cook pasta in heavily salted water until just al dente. Reserve at least 1 cup pasta water, then drain.
2. In a large pan, melt butter over medium heat. Add garlic and cook until fragrant.
3. Stir in gochujang, gochugaru, soy sauce, brown sugar, garlic powder, and onion powder and let it caramelize for about 1-2 minutes.
4. Lower the heat and at a splash of the pasta starchy water and heavy cream.
5. Turn off the heat and add rice vinegar and Parmesan, stirring until smooth.
6. Add pasta and toss over low heat, adding splashes of pasta water as needed if it the sauce feels too thick. Finish with black pepper.

Chicken

1. Start by seasoning the chicken cutlets lightly on both sides with garlic salt.
2. Set up three shallow bowls:
   • One with flour mixed with a little garlic salt
   • One with eggs whisked together with soy sauce
   • One with panko mixed with sesame seeds
3. Dredge each piece of chicken in the flour first, making sure it’s fully coated. Shake off any excess.
4. Dip it into the egg mixture, letting any extra drip off.
5. Press it into the panko mixture, coating both sides well and gently pressing so the crumbs stick.
6. Heat about ½ inch of avocado oil in a pan over medium heat. You’ll know it’s ready when a few breadcrumbs sizzle right away.
7. Fry the chicken in batches so you don’t overcrowd the pan. Cook for about 3–4 minutes per side, or until golden brown and cooked through.
8. Transfer to a paper towel-lined plate and let it rest for a few minutes before slicing. This helps keep the coating crisp.

Assemble

Plate pasta, top with sliced crispy chicken, and finish with pickled onions and garnish the whole thing with green onions.

Cooking Tips

• Finely grate the Parmesan so it melts smoothly into the sauce
• Keep the garlic soft and fragrant, not browned
• Add pasta water gradually to control the consistency
• Adjust the spice level by starting with less gochugaru and adding more as needed
• Let the chicken rest before slicing so it stays crisp
• Warm vinegar helps the onions pickle faster and develop flavor more quickly

Substitutions and Variations

Bucatini works well here if you want something closer to the texture of ramen. It holds onto the sauce in a similar way. Rigatoni gives you more structure and catches the sauce in the center.

You can also use ramen noodles and skip the seasoning packet if you want to lean more into the original inspiration. Shrimp or chicken thighs both work in place of chicken breast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water to loosen the sauce. Keep the chicken separate if possible so it stays crisp.

Final Thoughts

This is one of those recipes I keep thinking about after I make it. It has that same flavor that made me obsessed with the buldak carbonara noodles in the first place, but it’s a version I can actually make at home and adjust depending on who I’m cooking for.

The sauce is creamy and has a little heat, but it’s not overwhelming. The crispy chicken adds that contrast, and the pickled onions just take the whole thing over the top in the best way possible, I also like that it’s flexible. You can make it spicier, keep it more mild, switch the pasta, or even use ramen if you want to lean into the original idea more.

My husband kept going back for more, mostly because of the sauce, and even my youngest was able to eat it without it being too much. That alone makes it something I know I’ll keep making again.