So I ordered some Buldak ramen a few weeks ago. Turns out, “Korean spicy” is VERY spicy. It was so spicy, the tears just kept coming. I drank almost a full bottle of milk just so I could finish it.
After this spicy encounter, I started looking up what I could do to reduce spiciness. Capsaicin is the molecule that makes hot food hot. It’s not water-soluble but it dissolves in fat and oil. And peanut butter has plenty of (good) fat. It is lactose-free, plant-based, readily available.
In my case I mixed the hot sauce packet together with some hot water and a tablespoon of peanut butter. Once the pasta was ready, I just added this peanut butter and sauce mix to it. Stir fried the whole thing as instructed and it was done.
It is still spicy, but it’s way better than before.
Enjoy!