Buldak corn cheese takes classic Korean corn cheese and gives it a creamy, spicy upgrade with Buldak Carbonara sauce. It’s cheesy, a little sweet, a little fiery, and comes together in one pan in about 15 minutes.
Most corn cheese is good but simple. This version has more going on with creamy mayo, melty cheese, and that extra Buldak kick that makes it way more addictive.
I started making it after having leftover Buldak sauce in the fridge, and now it’s one of those easy sides that disappears fast.
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Corn cheese has been a Korean restaurant favorite for years, but adding Buldak Carbonara sauce makes it creamier, spicier, and way more interesting.
I started making this after I found the Samyang hot sauce set on sale, the one with the black and pink bottles. The Carbonara sauce works especially well here because it adds heat and richness without being as intense as the original. Start with 1 tablespoon for milder heat or 2 if you want more kick.
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Why You'll Love This Recipe
- Done in 15 minutes - one pan, no oven required if you broil in a cast iron or oven-safe skillet
- Flexible heat level - one tablespoon for mild, two for noticeable heat, more if you want
- Crowd-pleaser - works as a side dish, a snack, or something to set out while dinner finishes cooking
- Uses pantry ingredients - canned corn, mozzarella, mayo, and that packet of Buldak sauce you've been wondering what to do with
- Kid-friendly with adjustments - cut the Buldak sauce to just a small squeeze and it's much milder
Ingredient Notes
- Buldak Carbonara sauce - This is the creamy pink-packaged Buldak variety, not the original red spicy chicken flavor. The carbonara version is creamier and milder, which is exactly why it works here. You can find it at most Asian grocery stores or online. If you only have the original Buldak sauce, start with less and taste as you go - it's significantly spicier.
- Corn - Canned whole kernel corn, drained well. The drier the corn, the better it cooks in the butter. Pat it with a paper towel if it feels very wet - excess moisture will steam the corn instead of sautéing it, and you want a little color on it.
- Mozzarella - Pre-shredded works fine, but block mozzarella that you shred yourself melts more evenly and gets stretchier. Either way, low-moisture mozzarella is what you want. Fresh mozzarella has too much water for this dish.
- Mayo - This is the binder that holds everything together before the cheese goes on. Regular mayo works. Japanese mayo (Kewpie) adds a slightly richer, tangier flavor if you have it. It's the same reason I reach for Kewpie in my easy spicy tuna sushi bake, where that extra richness really makes a difference.
See recipe card for quantities.
How To Make Buldak Corn Cheese
- Sauté the garlic. Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Don't let it brown.
- Cook and season the corn. Add the drained corn to the pan and cook for 2 to 3 minutes with the butter and garlic, stirring occasionally, until heated through and lightly golden. Stir in the mayonnaise, Buldak Carbonara sauce, sugar, salt, and black pepper until the corn is evenly coated. Taste and adjust as needed.
- Add the cheese. Spread the corn mixture into an even layer in the skillet. Cover generously with the shredded mozzarella.
- Melt the cheese. You have two options. Transfer the skillet to the broiler and broil for 2 to 3 minutes until the cheese is melted and golden in spots. Or keep it on the stovetop, cover with a lid, and cook on low heat for 3 to 4 minutes until the cheese melts. The broiler gives you those golden, slightly toasted edges. The stovetop gives you a uniformly melted, stretchy top. Serve immediately.
Variations
- More heat - Add a drizzle of gochujang on top before serving, or mix in a teaspoon with the mayo coating. My gochujang shakshuka uses a similar idea - gochujang adds deep, fermented heat that Buldak alone doesn't have.
- Bacon corn cheese - Crisp up 2 to 3 strips of bacon, chop them, and mix into the corn with the mayo coating. The smokiness pairs really well with the Buldak flavor.
- Green onion finish - Scatter sliced green onions over the melted cheese right before serving. Adds freshness and color.
- Extra creamy version - Stir in a tablespoon of cream cheese with the mayo for a richer, denser base.
- Cheese swap - Mozzarella is the classic for stretch, but a mix of mozzarella and cheddar gives you sharper flavor. Gouda works too and melts beautifully.
What To Serve With Buldak Corn Cheese
This goes with pretty much anything Korean or Asian-inspired on the table. Some combinations that work well:
- Korean BBQ or grilled meats - the creamy sweetness of the corn balances smoky char
- Steamed white rice - classic pairing, the corn sauce mixes in beautifully
- Ramyeon or noodles - serve alongside for a full spread
- As a snack on its own with chips or toasted bread for scooping
If you want another fast Korean side to round out the spread, my simple kimchi fried rice comes together just as quickly and pairs really well with this.
For more quick side options that go with a Korean-inspired meal, the Asian recipes page has a lot of ideas worth bookmarking.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The cheese will firm up as it cools.
To reheat: warm in a skillet over medium-low heat with a splash of water to loosen it up, covered with a lid until the cheese re-melts. Microwave works in a pinch - 1 to 2 minutes, covered - but the stovetop version reheats better.
This dish doesn't freeze well. The texture of the corn and cheese changes too much.
Rose's Top Tips
Drain the corn well. Wet corn in a hot pan steams instead of sautéing. More moisture also makes the final dish watery under the cheese. Drain thoroughly and give it a quick pat with a paper towel before it goes in.
Taste before the cheese goes on. Once the mozzarella is melted, you can't easily adjust seasoning. Taste the corn mixture after adding the mayo and Buldak sauce. Adjust salt and heat level here.
Use an oven-safe pan if you want the broiled top. Cast iron is ideal. If you don't have an oven-safe skillet, the stovetop lid method works just as well - you just won't get the golden spots on top.
Don't skip the sugar. A small amount of sugar balances the spice and brings out the sweetness of the corn. It sounds unnecessary but it rounds everything out.
Serve it fast. Corn cheese is at its best the moment it comes off the heat. It tightens up as it cools. If you're making it for a group, time it so it hits the table right away. I follow the same rule with my easy tteokbokki, another Korean dish that's best eaten the second it's done.
Recipe FAQs
It's the creamy, pink-packaged variety from the Buldak (Fire Noodle) brand. It's milder and creamier than the original Buldak sauce and has a carbonara-style flavor - smoky, rich, with moderate heat. You can find it at Asian grocery stores or online.
Yes. Thaw it fully and pat it dry before cooking. Frozen corn tends to release more water, so make sure it's as dry as possible before it goes in the pan.
With one tablespoon of Buldak Carbonara sauce, it's mildly spicy - most people would describe it as a gentle warmth. Two tablespoons is noticeably spicy but not overwhelming. If you're sensitive to heat, start with one tablespoon and taste before adding more.
Absolutely. Just add the cheese on top, cover the pan with a lid, and cook on low heat until the cheese fully melts. You won't get the golden spots on top, but it will be just as stretchy and delicious.
You can use the original Buldak sauce in a smaller amount (start with half a tablespoon) mixed with a teaspoon of heavy cream to approximate the creamier carbonara version. Sriracha mixed with a little cream cheese is another option - different flavor but gives you the same creamy heat concept.
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Korean Corn Cheese with Buldak Carbonara
Equipment
- Skillet or small sauté pan
- Spatula or wooden spoon
- Measuring spoons
Ingredients
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 can whole kernel corn drained
- 2 teaspoon oyster sauce
- 2 to 3 tablespoons mayonnaise
- 1-2 tablespoons Buldak Carbonara sauce
- ¼ teaspoon sugar
- black pepper to taste
- 1 to 1 ½ cups shredded mozzarella cheese
Instructions
- Sauté the garlic. Heat the butter in a skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.1 tablespoon butter, 3 cloves garlic
- Cook the corn. Add the drained corn and cook for 2 to 3 minutes, stirring occasionally, until warmed through.1 can whole kernel corn
- Add the sauce. Stir in the mayonnaise, oyster sauce, Buldak Carbonara sauce, sugar, and black pepper until the corn is evenly coated.2 to 3 tablespoons mayonnaise, 1-2 tablespoons Buldak Carbonara sauce, ¼ teaspoon sugar, black pepper, 2 teaspoon oyster sauce
- Add the cheese. Spread the corn mixture evenly in the pan and top with the mozzarella cheese.1 to 1 ½ cups shredded mozzarella cheese
- Melt and serve. Cover the pan for 2 to 3 minutes until the cheese is melted. Serve hot right away.
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Notes
- Start with 1 tablespoon Buldak Carbonara sauce if you want it milder, then add more to taste.
- Drain the corn well so the mixture does not get watery.
- Mozzarella gives the best cheese pull, but you can mix in a little cheddar for more flavor.
- If your pan is oven-safe, you can broil it for 1 to 2 minutes for a more golden top.
- This is great as a side dish, snack, or easy party food.
