If you like crispy crab rangoons but want something with a bold, fiery twist, these Spicy Buldak Crab Rangoons will blow your mind. Filled with creamy crab goodness and a spicy Korean kick from Samyang’s famous buldak sauce, they’re the perfect snack for spice lovers.
My other recipes are also really delicious! Check out the Buldak kimchi mac and cheese as well as my black sesame brownies.
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What Are Crab Rangoons?
Crab rangoons are a popular Asian-American appetizer made from wonton wrappers filled with a creamy crab and cream cheese mixture, then deep-fried until golden brown. Traditionally served with sweet and sour sauce, they’re a staple at many Chinese takeout restaurants. This spicy buldak version puts a Korean twist on the classic, swapping mild flavors for a fiery, addictive heat.
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.
🥣Ingredients
- Wonton wrappers – thin sheets of dough that turn golden and crisp when fried or air fried.
- Imitation crab – a sweet, mild seafood option that blends smoothly with the creamy filling. You can chop it finely or shred it.
- Cream cheese, room temperature – gives the rangoons their signature soft, rich texture.
- Green onion, sliced – adds a fresh, slightly sharp flavor to balance the richness.
- Samyang Buldak sauce – a bold, fiery Korean sauce that delivers heat and deep umami.
- Soy sauce – provides savory depth and saltiness.
- Sugar – adds a subtle sweetness to balance the spice and salt.
- Garlic powder – infuses a warm, aromatic flavor without overpowering the crab. You can also use fresh minced garlic.
- White pepper powder – adds a gentle heat and a slightly earthy note, can also use black pepper powder.
- Optional for serving: sweet chili sauce or extra buldak hot sauce for dipping.
- Optional garnish: parsley, chives, or sliced fresh chilis for color and a pop of freshness.
See recipe card for quantities.
📖Instructions
Step 1:
Make the filling:
In a medium bowl, combine shredded imitation crab, cream cheese, green onions, buldak sauce, soy sauce, sugar, garlic powder, and white pepper. Mix until smooth and fully combined.
Step 2:
Fill the wontons:
Place a wonton wrapper on a clean, dry surface. Spoon about 1 tablespoon of filling into the center. Wet the edges with water. Fold into a triangle or bring all four corners to the center, pressing to seal tightly and remove air. Repeat with remaining wrappers and filling. Make sure they are sealed very well!
Step 3:
Cook the rangoons:
Air fry method: Spray rangoons lightly with oil. Air fry at 190°C (375°F) for 8–10 minutes, flipping halfway.
Deep fry method (recommended): Heat oil in a deep pan to 175°C (350°F). Fry in batches for 2–3 minutes or until golden and crispy. Drain on paper towels.
Step 4:
Optional dipping sauce:
Mix sweet chili sauce with extra buldak sauce to taste. Serve alongside hot rangoons.
Hint: Seal each wonton VERY well and push out any air bubbles to avoid having them burst in the oil.
Substitutions and Variations
- Crab: Use real crab meat for a richer flavor or canned crab for convenience.
- Cream cheese: Dairy-free cream cheese works for a vegan-friendly twist (if using vegan crab substitute).
- Buldak sauce: Replace with gochujang or even sriracha a milder kick.
- Cheese lovers: Add shredded mozzarella or cheddar to the filling for extra gooeyness.
- Extra heat: Fold finely chopped fresh chili or jalapeno into the filling.
- Baked version: Bake rangoons at 200°C (400°F) for 12–15 minutes, brushing with oil for crispiness.
- Seafood medley: Add tiny shrimp pieces along with the crab for a deluxe version.
Equipment
You do need some equipment for this recipe. Here is everything you need.
- Mixing bowl
- Spoon or spatula
- Small brush or your finger for sealing wontons
- Deep frying pan or air fryer
- Slotted spoon or tongs
- Paper towels for draining oil
Storage
Refrigerator: Store cooked rangoons in an airtight container for up to 2 days.
Freezer: Freeze uncooked, filled rangoons on a tray, then transfer to a freezer bag. Cook from frozen—just add a minute or two to the cooking time.
Reheating: Air fry or bake at 190°C (375°F) until hot and crispy. Avoid microwaving—they’ll turn soggy.
Top Tip
Seal your rangoons well and press out any air before cooking to prevent them from bursting in hot oil. For an extra crispy finish, don’t overcrowd the fryer or air fryer basket.
FAQ
Yes! Fill and shape the rangoons, then store in the fridge for up to 4 hours or freeze until ready to cook.
Buldak sauce is known for its heat, but you can adjust the spice level by using less. You can also use a milder hot sauce like sriracha.
Yes, but not recommended. Brush with oil and bake at 200°C (400°F) for 12–15 minutes, turning halfway.
Spicy Buldak Crab Rangoons
These Spicy Buldak Crab Rangoons will blow your mind. Filled with creamy crab with a spicy kick from the popular Korean buldak sauce.
Ingredients
- 35 wonton wrappers
- 150g imitation crab, shredded
- 225g cream cheese, room temp
- 3 stalks of green onion, sliced
- 3 tablespoon Samyang Buldak sauce
- 2 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
optional:
- sweet chili sauce or more Buldak hot sauce
- parsley or chives for garnish + chilis for garnish too
Instructions
- Make the filling: In a medium bowl, combine the shredded imitation crab, cream cheese, green onions, Buldak sauce, soy sauce, sugar, garlic powder, and white pepper. Mix thoroughly until smooth and evenly combined.
- Place a wonton wrapper on a clean, dry surface. Spoon about 1 tablespoon of the filling into the center. Wet the edges of the wrapper with water. Fold it into a triangle or bring all four corners up to meet in the center, pressing to seal tightly and remove any air. Repeat with the remaining wrappers and filling.
- Deep fry method (recommended):
Heat oil in a deep pan to 175°C (350°F). Fry rangoons in batches for 2–3 minutes or until golden brown and crispy. Drain on paper towels.
Air fry method:
Lightly spray rangoons with oil and air fry at 190°C (375°F) for 8–10 minutes, flipping halfway. - To make a spicy dipping sauce, mix together sweet chili sauce and buldak sauce to taste.
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