Creamy Cheesy Buldak Onion Boil

Cut the white onion in half and place the halves in a pot of boiling water; boil for 10–15 minutes until softened but still intact, then let cool slightly and separate the layers.

Boil the Buldak noodles in a pan of water according to package instructions, then drain well.

Return the drained noodles to the pan, add the cream, Buldak red sauce from the noodle pack (plus any extra sauce you like), and shredded cheese; stir until the mixture becomes creamy and the cheese melts completely.

Spoon the creamy noodle mixture into the larger onion layers, close the layers around the filling, and shape them into small onion parcels.

In the same pan, melt the butter over medium heat, then add paprika (or cayenne pepper) and dried parsley; stir in the extra Buldak sauce to create a spicy buttery sauce.

Arrange the stuffed onion parcels and boiled eggs in an oven‑safe dish, pour the spicy butter sauce over everything, and bake at 375°F (375°F) for 10–15 minutes until hot and bubbly.

Remove from the oven, serve warm, and enjoy.