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Korea's viral fire noodles turned creamy. Spicy gochujang ramen tossed with cream, cheese and egg yolk for a rich cheese pull.
Boil the 200 g ramen noodles for about 3-4 minutes until just tender, then drain them and keep a little of the cooking water.
Melt the butter in a wide pan over medium heat, soften the garlic for about 1 minute, then stir in the gochujang, the 150 ml cream and the 50 ml milk and warm into a smooth spicy sauce.
Turn the heat to low and stir in the mozzarella and parmesan until melted and glossy.
Take the pan off the heat, toss the drained noodles through the sauce, then quickly beat in the 2 egg yolks so the sauce turns silky. Loosen with a splash of the noodle water if needed.
Top with the sesame seeds and sliced spring onion, and serve straight away with a cheese pull as you lift the noodles.
