Trending Beef & Pork Samyang Roll Recipe | Pang Negosyo Recipe
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 Rolls
This trending Beef and Pork Samyang Roll Recipe is one of the most searched Filipino street food recipes right now. Whether you want to make this as merienda at home or start selling it as a negosyo, this recipe is simple, quick, and budget friendly. Thin slices of beef or pork are wrapped around spicy buldak noodles, lettuce, and cheese, then pan fried in butter until golden brown.
The Beef Samyang Roll has been growing in popularity as a street food, especially in food strips like Ogbo and Fusion Alley. It is easy to make in batches and sells well because of the trending samyang flavor that everyone is looking for right now.
Samyang Roll Ingredients
- 1 Pack Samyang Buldak Noodles
- 14 Slices Beef, thin sliced (7 slices per roll)
- 14 Slices Pork, thin sliced (7 slices per roll)
- 8 Leaves Lettuce (2 per roll)
- 4 to 8 Slices Cheese (Eden square slices)
- Small amount of Butter for pan frying
- Kewpie Mayonnaise for topping
- Cheez Whiz for topping
- Salt and Black Pepper to taste
- Sriracha Sauce (optional)
How to Cook Samyang Roll
Step 1: Boil the Noodles
Boil water in a pot, add 1 pack of Samyang Buldak noodles, and cook for 5 minutes.
Step 2: Drain and Retain Water
Remove excess water from the noodles and retain only 8 tablespoons of water. Do not leave too much or the noodles will be watery.
Use Breadknife under your meat, will be easier to fold later
Step 3: Add the Sauce and Season
-Add the sauce and seasoning packet from the buldak, mix well, and cook for another 30 seconds, then set the noodles aside.
Step 4: Arrange the Meat Slices
-Lay 7 thin slices of beef on a flat surface, overlapping each slice on top of the next with no spacing between slices. Use a bread knife to align them and make rolling easier later.
Step 5: Season the Meat
-Lightly season the meat with salt and black pepper. Do not over season since the buldak will bring most of the flavor.
Step 6: Add Lettuce and Cheese
-Place 2 leaves of lettuce on top of the meat and add 1 to 2 slices of cheese. Make sure the cheese does not reach the edges of the meat so it will not leak out when cooking.
Step 7: Add the Noodles and Roll
-Add a portion of the cooked samyang noodles on top and use the bread knife to help fold and roll the meat tightly so the noodles, lettuce, and cheese are fully wrapped inside.
Step 8: Season the Outside
-Lightly season the outside of the roll with salt and pepper. Repeat steps 4 to 8 for the remaining rolls. You can use pork slices for the other rolls and follow the same procedure.
Step 9: Pan Fry the Rolls
-Heat a pan, add a small amount of butter, and place the samyang roll seam side down. Cook until browned then flip to cook all sides evenly. These are thin slices so they cook fast, so do not overcook.
Step 10: Cut and Add Toppings
-Remove from pan and cut into bite size pieces using scissors, which works better than a knife. Top with Kewpie mayonnaise and Cheez Whiz, and add sriracha sauce if you want extra heat and serve hot.
Tips on Cooking Samyang Roll
Tip 1: Use a bread knife to roll the meat – Align the meat slices on top of the bread knife. It makes folding and rolling much easier and gives you a tighter roll.
Tip 2: Season the meat lightly – The buldak sauce and cheese already bring a lot of flavor, so just a light sprinkle of salt and pepper on the meat is enough.
Tip 3: Control the spice level – If you want less spicy, use only half or three quarters of the buldak sauce and seasoning packet.
Tip 4: 1 pack of noodles is enough for 4 rolls – You can use 2 packs if you want more noodles per roll but 1 pack already works for all 4.
Tip 5: Use scissors to cut the rolls – Scissors work better than a knife for cutting the finished rolls into bite size pieces without the filling falling out.
Tip 6: Keep the cheese away from the edges – Place the cheese in the center of the meat. If it goes too close to the sides it will leak out while cooking.
Beginner Troubleshooting Guide
Problem 1: The noodles are too watery
Solution: When draining, remove most of the water and keep only 8 tablespoons. If still watery, drain a little more before adding the sauce.
What caused it: Too much water was left when draining, and watery noodles will make the roll wet and hard to fold properly.
Problem 2: The roll keeps falling apart
Solution: Make sure the meat slices are overlapping tightly with no gaps. Roll it as tight as you can and place seam side down in the pan first so it holds together while cooking.
What caused it: The meat slices had too much spacing or the roll was not tight enough when folded.
Problem 3: The cheese is leaking out while cooking
Solution: Place the cheese in the center only and keep it away from the edges. If it leaks during cooking just leave it, it will still taste good.
What caused it: The cheese was placed too close to the sides of the meat before rolling.
Problem 4: The meat is overcooked and dry
Solution: Stay close to the pan and flip as soon as each side is browned, then remove from heat right away once all sides are cooked.
What caused it: The rolls were left on the heat too long, and thin meat slices only need a short time per side.
Common Mistakes to Avoid Failed Samyang Roll
Mistake 1: Leaving too much water in the noodles
What people do wrong: They drain the noodles quickly without checking how much water is left.
How to do it right: Drain well and keep only 8 tablespoons of water before adding the sauce.
Why it matters: Watery noodles make the roll soggy and difficult to fold and hold together.
Mistake 2: Not overlapping the meat slices properly
What people do wrong: They lay the slices flat with gaps between them.
How to do it right: Each slice should overlap the next one with no spacing so the whole roll holds together.
Why it matters: Gaps between slices will cause the roll to fall apart when cooking.
Mistake 3: Over seasoning the meat
What people do wrong: They season the meat heavily thinking it needs a lot of flavor.
How to do it right: Just a light sprinkle of salt and pepper since the buldak sauce and cheese do most of the work.
Why it matters: Over seasoning makes the whole roll too salty since the buldak is already packed with flavor.
Mistake 4: Putting cheese too close to the edges
What people do wrong: They cover the whole meat surface with cheese including the sides.
How to do it right: Keep the cheese in the center and leave the edges clear.
Why it matters: Cheese that reaches the edges will melt and leak out of the sides while cooking.
Mistake 5: Overcooking the rolls
What people do wrong: They leave the rolls on the pan too long thinking they need more time.
How to do it right: Cook each side just until browned then flip and remove as soon as all sides are done.
Why it matters: Thin meat slices cook fast and overcooking makes the meat tough and dry.
Alternative Ingredients
-You can use other flavors of Samyang or Buldak noodles.
-Other spicy noodle brands like Shin also work fine.
-Do not substitute the buldak with pancit canton or regular instant noodles. The strong spicy flavor of buldak is what gives the meat its taste, and regular noodles will not have enough flavor.
-If you do not have beef slices you can use pork slices and vice versa. Other cuts of meat will not work since you need thin slices that can be rolled.
-You can use quick melt cheese instead of Eden square slices but use just a few pieces.
-If you do not have butter you can use any cooking oil.
-If you do not have Kewpie you can use regular mayo but Kewpie is highly recommended for better flavor.
FAQs
Question 1: Can I use other flavors of Samyang?
Yes, any Samyang or Buldak flavor works as long as it is the spicy type so it gives enough flavor to the meat.
Question 2: Can I use other noodle brands?
Yes, other spicy noodle brands like Shin work fine as long as the flavor is strong enough since it carries most of the taste in this recipe.
Question 3: Can I substitute with pancit canton or regular instant noodles?
No, we do not recommend this because the strong spicy flavor of buldak is what makes this recipe work, and regular instant noodles do not have enough flavor to carry the whole roll.
Question 4: How many rolls does 1 pack of noodles make?
1 pack is enough for 4 rolls. If you want more noodles per roll you can use 2 packs.
Question 5: Can I make this less spicy?
Yes, just use half or three quarters of the sauce and seasoning packet from the buldak. You can also skip the sriracha topping.
Question 6: What cheese works best for this recipe?
Eden square slices work great. You can also use quick melt cheese but use just a small amount so it does not overpower the other flavors.
Question 7: Can I prepare this ahead of time?
It is best eaten fresh and hot right after cooking. The rolls can get soggy if left too long so cook and serve right away.
Question 8: Can I add other toppings besides Kewpie and Cheez Whiz?
Yes, you can add other sauces like hot sauce or sriracha, just do not overdo it so the buldak flavor still comes through.
Storage & Reheating
Refrigerator: This is best eaten fresh, but if you have leftovers store in an airtight container for up to 1 day.
Freezer: You can freeze this but it may affect the texture of the lettuce inside.
Reheating: Reheat in a pan over medium heat for best results. The microwave also works but the meat may lose its texture, and no extra water is needed when reheating.
Serving Suggestions
Cut the rolls into bite size pieces using scissors and arrange on a plate. Drizzle Kewpie mayonnaise and Cheez Whiz on top and add sriracha on the side for those who want extra heat. Best served hot right after cooking and great as merienda, pulutan, or a negosyo snack you can sell by the piece.
Trending Beef & Pork Samyang Roll Recipe | Pang Negosyo Recipe
Ingredients
- 1 Pack Samyang Buldak Noodles
- 14 Slices Beef thin sliced (7 slices per roll)
- 14 Slices Pork thin sliced (7 slices per roll)
- 8 Leaves Lettuce 2 per roll
- 4 to 8 Slices Cheese Eden square slices
- Small amount of Butter for pan frying
- Kewpie Mayonnaise for topping
- Cheez Whiz for topping
- Salt and Black Pepper to taste
- Sriracha Sauce optional
Instructions
- Boil water in a pot, add 1 pack of Samyang Buldak noodles, and cook for 5 minutes.
- Remove excess water from the noodles and retain only 8 tablespoons of water. Do not leave too much or the noodles will be watery.
- Add the sauce and seasoning packet from the buldak, mix well, and cook for another 30 seconds, then set the noodles aside.
- Lay 7 thin slices of beef on a flat surface, overlapping each slice on top of the next with no spacing between slices. Use a bread knife to align them and make rolling easier later.
- Lightly season the meat with salt and black pepper. Do not over season since the buldak will bring most of the flavor.
- Place 2 leaves of lettuce on top of the meat and add 1 to 2 slices of cheese. Make sure the cheese does not reach the edges of the meat so it will not leak out when cooking.
- Add a portion of the cooked samyang noodles on top and use the bread knife to help fold and roll the meat tightly so the noodles, lettuce, and cheese are fully wrapped inside.
- Lightly season the outside of the roll with salt and pepper. Repeat steps 4 to 8 for the remaining rolls. You can use pork slices for the other rolls and follow the same procedure.
- Heat a pan, add a small amount of butter, and place the samyang roll seam side down. Cook until browned then flip to cook all sides evenly. These are thin slices so they cook fast, so do not overcook.
- Remove from pan and cut into bite size pieces using scissors, which works better than a knife. Top with Kewpie mayonnaise and Cheez Whiz, and add sriracha sauce if you want extra heat and serve hot.
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