Go Back

Buldak Ramen Croquettes

Turn up the heat with these Buldak Ramen Croquettes! Packed with cheesy, spicy noodles and gooey mozzarella, coated in crispy breadcrumbs, and served with creamy Japanese mayo—this is the ultimate indulgent snack you'll crave again and again.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings 10 pieces

Ingredients
  

For the Cheese Sauce:

  • 2 tbsp butter
  • 2 tbsp plain flour
  • 1 ½ cups milk warmed
  • 1 cup shredded cheese cheddar or tasty
  • 2 Buldak sauce sachets

For the Noodles:

  • 2 packs instant ramen noodles use the noodles from the Buldak pack
  • Boiling water

For Assembly:

  • 200 g mozzarella cut into small cubes

For the Batter:

  • 1 cup plain flour
  • ½ cup water
  • 1 egg
  • Pinch of salt

For Dredging:

  • 1 cup breadcrumbs panko recommended for extra crunch
  • ½ cup plain flour

For Frying:

  • Vegetable oil for deep frying

For Serving:

  • Japanese mayo

Instructions
 

Make the Cheese Sauce:

  • Heat butter in a saucepan over medium heat. Once melted, add the flour and whisk for about 2 minutes until fragrant and nutty.
  • Gradually add the warmed milk, whisking continuously to prevent lumps.
  • Stir in the cheese and Buldak sauce sachets. Mix until smooth and well combined.

Prepare the Noodles:

  • Place noodles in a large bowl and cover with boiling water. Let them soften, then drain thoroughly.
  • Snip the softened noodles into smaller pieces using scissors.

Combine Noodles and Sauce:

  • Add the cheese sauce to the noodles, mix well, and transfer to a lined baking dish.
  • Spread evenly and refrigerate for about 1 hour, or until the mixture is firm and set.

Shape the Croquettes:

  • Once the mixture is chilled, cut it into even pieces. Take one portion, add a cube of mozzarella to the center, and shape it into an oval or ball, sealing the mozzarella inside.

Prepare the Batter and Dredging Station:

  • In a bowl, whisk together flour, water, egg, and salt to form a smooth batter.
  • Set up a dredging station with separate bowls for breadcrumbs, flour, and batter.

Coat the Croquettes:

  • Roll each croquette in flour, dip it into the batter, and then coat it thoroughly in breadcrumbs.
  • Repeat for all croquettes and place them on a tray. Chill in the freezer for 20 minutes to firm up.

Fry the Croquettes:

  • Heat vegetable oil in a large saucepan to 180°C (350°F).
  • Carefully add croquettes to the oil in batches, ensuring not to overcrowd the pan.
  • Fry for 4-5 minutes or until golden brown and crisp.

Serve:

  • Transfer to a plate lined with paper towels to drain excess oil.
  • Serve immediately with a generous drizzle or side of Japanese mayo.