Cheese buldak Focaccia
I’ve made a lot of comfort food inspired focaccia flavors, but this one might be the most ridiculous in the best way possible. Spicy creamy buldak noodles stuffed inside soft focaccia, topped with even more glossy cheese sauce, bubbling mozzarella, chili oil, green onion, and seaweed flakes — it’s messy, spicy, cheesy, and incredibly satisfying. The combination of molten noodles and fluffy bread somehow works even better than I imagined, especially fresh out of the oven with the cheese still stretching everywhere.
- 1 isntant noodle
- 3 packets buldak sauce
- 0.5~1 cup heavy cream
- 5 slices american cheese
- 4 Tbsp mayonnaise
- 1 Tbsp butter
- 2 Tbsp chili oil
- 0.5 cup spring onion
- 1 Tbsp seaweed
- 1
Cook the instant noodles slightly under al dente, then drain well.
- 2
In a saucepan over low heat, combine the buldak sauce, heavy cream, American cheese, mayonnaise, and butter. Stir continuously until smooth, creamy, and glossy.
- 3
Add the cooked noodles and toss until evenly coated in the sauce. Reserve a small amount of sauce for topping
- 4
Transfer your focaccia dough into a well-oiled baking pan and gently stretch it outward. Add the creamy buldak noodles to the center of the dough along with extra mozzarella cheese if desired. Fold and seal the dough around the filling, then gently stretch it back into shape.
- 5
Cover and let proof for about 1½–2 hours, or until puffy.
- 6
Preheat the oven to 230°C (445°F). Drizzle the dough generously with olive oil and dimple the surface deeply with your fingertips.
- 7
Bake for 15–18 minutes, or until the focaccia is mostly baked and lightly golden.
- 8
Remove the focaccia from the oven and top with mozzarella cheese and reserved buldak sauce
- 9
Return to the oven at 220°C (425°F) for another 4–6 minutes, or until the cheese is melted, glossy, and bubbling.
- 10
Immediately after baking, top with chili oild, chopped spring onion and seaweed flakes. Let cool slightly before slicing and serving.
- 2