Buldak Carbonara Ramen Sourdough

Did I lose my mind, or did I just create the ultimate carb-on-carb masterpiece? The answer is a resounding yes to both.

I’ll be the first to admit that this is officially the most unhinged sourdough experiment to ever grace my kitchen counter. I honestly don’t know what fever-dream energy compelled me to throw actual cooked instant noodles into a batch of artisanal bread dough, but I regret absolutely zero percent of it. This Buldak Carbonara Ramen Sourdough is an absolute triumph.

If you love the viral Samyang Buldak Carbonara noodles, this loaf captures every single flavor profile: rich, creamy, savory, and packed with umami. Since I’m a total spice fiend, it didn’t even register as overly spicy to me—just deeply savory and insanely comforting.

The result? Pockets of gooey mozzarella, savory bursts of green onion, and actual tender strands of spicy carbonara ramen woven right through a chewy, open crumb. It’s wild, it’s chaotic, and it might just be the best toast you’ll ever make.

If you’re ready to embrace the chaotic baking energy, here is how you make it.

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Buldak Carbonara Ramen Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Sourdough:

• 100g ripe sourdough starter
• 315g warm water (not hot!)
• 450g bread flour
• 9g

Inclusions:

• 1 package, cooked Buldak Carbonara Ramen (with the sauce mixed in and everything)
• 3-4 tbsp Buldak Carbonara Hot Sauce
• 3 green onions, chopped
• 1/4 cup mozzarella cheese, cut into tiny cubes

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
2. Add in the bread flour and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. 
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Shape the Dough:

1. About 30-45 minutes before you are ready to shape, cook one package of the Buldak Carbonara Ramen with the sauce and everything. Set the ramen aside to cool off completely before using.
2. Flip the proofed dough over your lightly floured work surface and gently stretch to a long rectangle. Spread about 3-4 tbsp of the Buldak Carbonara Hot Sauce on top of the dough. Then top it with the cooked Buldak Carbonara ramen, the green onions, and the mozzarella cheese cubes. Then perform a book fold and seal at the seam. Then roll the log up tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
3. Dust with rice flour and place into banneton bread mold. 
4. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
5. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 30 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving. You can make more Buldak ramen to top your sourdough loaf as decoration IF you’re feeling fancy/extra.