Switch on the rice cooker and set it to the ‘STEAM’ function, allowing the pot to preheat for about 1 minute so the surface is warm and ready for cooking. Add the bacon, onion, garlic, and butter directly into the rice cooker pot, then close the lid and select the ‘STEAM’ mode again for 5 minutes. During this time, the bacon will begin to render its fat, the butter will melt, and the onion and garlic will soften and turn aromatic.

While the bacon mixture is cooking, combine the gochujang, soy sauce, and ground black pepper in a small bowl. Open the seasoning and sauce packets from the Buldak Carbonara instant noodles and add them to the same bowl. Stir everything together until you have a smooth, spicy paste.

Once the steaming cycle is finished, open the rice cooker lid and give the bacon and aromatics a quick stir to ensure nothing is sticking. Pour in the unsweetened soy milk, followed by the gochujang seasoning mixture. Stir well so the liquid becomes evenly tinted and all the flavors are thoroughly dispersed.

Add the instant noodle bricks to the rice cooker pot, gently pressing them down so they are mostly submerged in the sauce. Scatter in the frozen corn, grated mozzarella, and chopped parsley over the top. Close the lid and cook on the same setting for another 5 minutes, or until the noodles have loosened and softened, and the cheese has melted fully into the sauce, creating a thick, creamy, and spicy coating.

When everything is cooked, open the lid and give the noodles a final stir to combine the sauce, cheese, and mix-ins evenly. Divide the ramen among serving bowls or plates. Finish by sprinkling over the sliced spring onion, a pinch of black sesame seeds, and the finely chopped fresh red chilli if you like extra heat. Serve immediately while piping hot and wonderfully gooey.