If you're a fan of spicy, cheesy, and downright indulgent dishes, this Buldak Kimchi Mac and Cheese is about to become your new obsession. This recipe combines the viral, fiery flavors of Buldak sauce, the tangy umami of kimchi, and the creamy decadence of mac and cheese. But before diving into the recipe, let’s break down the star ingredients and a little inspiration behind this viral-worthy dish.
What is Buldak Sauce?
Buldak sauce is the fiery Korean hot sauce that became a worldwide sensation thanks to Samyang’s Buldak Ramen Challenge—one of the hottest (literally) food trends on social media. "Buldak" translates to fire chicken, and it’s no exaggeration. This sauce combines intense spiciness with layers of sweet and savory flavor. Think of it as a Korean-style hot sauce with extra personality.
Buldak sauce is most famous for being the flavoring behind Samyang’s iconic spicy chicken ramen noodles, but it has since evolved into a versatile condiment. You can use it on chicken wings, stir-fries, pizza, and now—mac and cheese. For those who crave heat and bold flavor, this sauce is a must-have in your pantry.
Where to Buy Buldak Sauce:
Samyang sells it in bottles labeled as Buldak Hot Sauce—look for the signature black or red packaging with the cute chicken mascot.
You can find Buldak sauce in Asian grocery stores or international aisles at larger supermarkets.
Popular online retailers like Amazon and Korean food specialty stores (e.g., H Mart) also carry it.
What is Kimchi?
Kimchi is a beloved staple in Korean cuisine and a global foodie favorite. It’s a fermented dish made primarily of Napa cabbage or Korean radish, combined with a flavorful paste of chili powder, garlic, ginger, fish sauce, and sometimes rice flour. The fermentation process gives kimchi its signature tangy, spicy, and deeply umami taste.
Kimchi’s bold flavor and crunchy texture make it incredibly versatile. It adds a punch of flavor to everything from rice bowls to pancakes, soups, and now mac and cheese! In this recipe, the chopped kimchi and its brine balance the rich, creamy cheese sauce with a refreshing tang and kick.
Where to Buy Kimchi:
You can even make homemade kimchi if you're feeling adventurous!
Fresh kimchi is widely available in the refrigerated section of Korean markets or Asian grocery stores.
Look for kimchi at health food stores or major supermarkets (usually in the international or produce sections).
The Tini Mac and Cheese Inspiration
If you’ve spent any time on TikTok, chances are you’ve stumbled across Tini’s viral mac and cheese recipe. With its over-the-top cheese pulls and creamy perfection, Tini's creation has set a new standard for comfort food on social media. Our Buldak Kimchi Mac and Cheese takes a page from Tini’s book but levels it up with spicy, fermented, and savory elements that are impossible to resist.
Recipe: Buldak Kimchi Mac and Cheese
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 250g dry macaroni
- 60g butter
- 35g flour
- 350ml milk
- 180ml cream
- 6 tablespoon hot sauce of choice (Sriracha, Buldak sauce, etc.)
- 226g shredded cheddar cheese (2 cups)
- 113g shredded white cheddar cheese (1 cup)
- 1 cup kimchi, finely chopped
- ¼ cup kimchi brine
- Shredded cheese (mozzarella or cheddar) for topping
Instructions:
1. Cook the Pasta
Bring a pot of salted water to a boil and cook the macaroni according to package instructions. Drain the pasta 2 minutes earlier than recommended to keep it slightly al dente. Set aside.
2. Make the Roux
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux until it turns a deep golden brown, which adds a nutty depth to the sauce.
3. Build the Sauce
Gradually pour in the milk and cream, whisking constantly to prevent lumps. Once the mixture has thickened, stir in your hot sauce of choice (Buldak for maximum heat lovers). Add half the shredded cheeses, whisking until smooth.
4. Add Kimchi Goodness
Fold in the chopped kimchi and its brine for that tangy, spicy kick. Taste the sauce and adjust with more hot sauce or seasoning as needed.
5. Assemble and Bake
Combine the sauce with the drained macaroni, stirring gently. In a medium casserole dish, layer the mac and cheese and top with the remaining shredded cheeses. Sprinkle extra mozzarella or cheddar on top for an irresistibly gooey crust.
6. Bake to Perfection
Bake the dish at 175°C (350°F) for about 20 minutes, or until the cheese on top is golden and bubbling.
7. Serve and Enjoy
Optional: Garnish with fresh parsley for a pop of color. Dive in while it’s hot and get ready for compliments!
What Cheeses to use in a good Mac and Cheese
The beauty of mac and cheese lies in its versatility—especially when it comes to the cheese! While this recipe uses a combination of cheddar and white cheddar, the possibilities are endless. Each type of cheese brings its own unique flavor and texture to the dish. Here's a breakdown of the best cheeses to use, so you can customize your Buldak Kimchi Mac and Cheese to your liking:
1. Cheddar (Classic and White)
- Why it works: Cheddar is the cornerstone of most mac and cheese recipes. Its sharp, tangy flavor and excellent melting qualities make it perfect for a creamy, flavorful sauce. White cheddar adds a slightly milder, more refined taste.
- Best use: As the base cheese in the sauce and for layering throughout.
2. Mozzarella
- Why it works: Mozzarella is all about that gooey cheese pull. It’s mild in flavor but melts beautifully, adding creaminess and stretch to the dish.
- Best use: Use it as a topping to create a golden, bubbling crust or mix a little into the sauce for extra creaminess.
3. Gruyère
- Why it works: This Swiss cheese has a nutty, slightly sweet flavor that pairs beautifully with the tang of kimchi and the heat of Buldak sauce. Plus, it melts into a smooth, velvety texture.
- Best use: Add to the sauce for a subtle, elevated flavor profile.
4. Monterey Jack
- Why it works: Monterey Jack is mild, creamy, and melts like a dream. It’s a great complement to sharper cheeses like cheddar. You can also opt for Pepper Jack for an extra spicy kick.
- Best use: Mix into the cheese sauce for a silky, melty texture.
5. Parmesan
- Why it works: Parmesan has a strong, salty, umami flavor that enhances every bite. Its harder texture doesn’t melt as smoothly, but it’s great for adding depth.
- Best use: Sprinkle a little Parmesan into the sauce or over the top before baking for added savoriness.
6. Colby or Colby Jack
- Why it works: Colby and Colby Jack are similar to cheddar but with a milder, creamier flavor. They add richness without overpowering the dish.
- Best use: Use as a cheddar alternative or to add variety to your cheese blend.
7. Smoked Gouda
- Why it works: Gouda, especially smoked varieties, has a rich, buttery flavor with a hint of smokiness that pairs beautifully with the heat of Buldak sauce.
- Best use: Use in the sauce to add a smoky depth that complements the tang of kimchi.
8. Cream Cheese
- Why it works: While not a traditional choice, cream cheese is a secret weapon for creating an ultra-smooth and creamy sauce. Its tangy flavor also balances the spice from the hot sauce.
- Best use: Add a dollop while making the sauce for extra creaminess.
9. Fontina
- Why it works: Fontina is mild, buttery, and melts beautifully into sauces. Its smooth, creamy texture makes it an ideal choice for a silky mac and cheese.
- Best use: Mix into the sauce for added creaminess without overwhelming the other flavors.
10. Velveeta (Optional)
- Why it works: If you’re looking for nostalgia or the creamiest, most velvety mac and cheese, Velveeta is a foolproof option. It melts seamlessly into a smooth sauce.
- Best use: Add to the sauce if you want that signature creamy, almost saucy texture.
Pro Tips for Mixing Cheeses:
- Blend for Balance: Use a mix of bold, sharp cheeses (like cheddar or Gruyère) with mild, creamy ones (like mozzarella or Monterey Jack) to create layers of flavor.
- Shred It Yourself: Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. For the best texture, shred your cheese fresh.
- Taste as You Go: Each cheese has a different saltiness and flavor intensity. Taste your cheese sauce before adding seasoning to avoid over-salting.
With this cheese guide, you can make your Buldak Kimchi Mac and Cheese your own. Whether you love smoky flavors, gooey cheese pulls, or sharp, tangy notes, the right cheese blend will take this dish to the next level. Enjoy experimenting and find your perfect combo!
Why You'll Love This Recipe
This mac and cheese brings layers of flavor with every bite. The creamy cheese sauce is elevated by the smoky heat of Buldak sauce, while the kimchi adds a tangy brightness that cuts through the richness. It's the perfect fusion of comfort food and bold, global flavors.
Make it for a weeknight dinner, a game day treat, or the next potluck—it’s guaranteed to be a crowd-pleaser. Don’t forget to share your creation on social media, because this is a dish that deserves to go viral!
Final Thoughts
This Buldak Kimchi Mac and Cheese is everything you love about comfort food, but with an exciting, global twist. The creamy cheese sauce, fiery Buldak kick, and tangy kimchi work together in perfect harmony. Whether you’re cooking for a cozy night in or hosting friends, this dish is guaranteed to steal the show.
So go ahead, grab a bottle of Buldak sauce and a jar of kimchi, and let this mac and cheese take you on a flavor-packed adventure. Don’t forget to snap a picture and share it online—because this is the kind of dish that deserves to go viral.
Enjoy, and happy cooking! 🔥🧀
More Recipes That You Would Like
Lychee Jelly Cream Puffs
Strawberry Green Tea Tiramisu
Buldak Kimchi Mac and Cheese
This recipe combines the viral, fiery flavors of Buldak sauce, the tangy umami of kimchi, and the creamy decadence of mac and cheese.
Ingredients
- 250g dry macaroni
- 60g butter
- 35g flour
- 350ml milk
- 180ml cream
- 6 tablespoon hot sauce of choice (sriracha, buldak, etc.)
- 226g shredded cheddar cheese (2 cups)
- 113g shredded white cheddar cheese (1 cup)
- 1 cup kimchi, chopped
- ¼ cup kimchi brine
- Shredded cheese (mozzarella or cheddar) for the top
Instructions
- In a pot of salted boiling water, cook macaroni according to package instructions but take it out 2 minutes earlier. Set aside.
- While the pasta is cooking, melt butter In a medium saucepan. Turn the heat to medium and add in the flour to make a roux. Fry the roux until deep golden brown. Slowly pour in the milk and cream while whisking.
- Once thickened, whisk in your hot sauce of choice and mix in about half your shredded cheese until a smooth sauce forms. Mix in finely chopped kimchi and brine. Season the sauce to taste.
- Pour your sauce over the drained pasta and mix gently to combine. In a medium casserole dish, layer in pasta and remaining cheese. Top with even more cheese and bake at 175C/350F for 20 minutes or until the cheese is golden. Optionally garnish with parsley.
Comments
No Comments