Nongshim K-Army Stew Noodle Soup

Nongshim K-Army Stew is based on budae jjigae which is Korean army stew, the dish born from post-war ingredients like Spam and canned beans mixed into a spicy Korean broth. The instant version has a peculiar smell when you open it. My best description is DayQuil. I know that’s a weird thing to say about food but James agreed immediately.

Produced in Korea.

What’s in the Package

Inside the packaging, you’ll find a round block of thick, fried wheat noodles and two sachets. The silver sachet labeled (K) is the Soup Base (flavored with kimchi and spices), and the transparent sachet contains the Flakes.

How to Cook Nongshim K-Army Stew

1. Bring 550ml (about 2.3 cups) of water to a boil.
2. Add the noodle block, Soup Base (K), and the Flakes sachet.
3. Boil for 4 minutes and 30 seconds, stirring occasionally to ensure the noodles are evenly cooked.
4. Pour into a large bowl and serve immediately.

How Does It Taste

Thankfully it tastes nothing like the smell. The flavor is very salty with a strong fish sauce note that runs throughout the bowl. Budae jjigae is supposed to be bold and this delivers on that. The spice is a 2 out of 5, enough to add a kick without overwhelming the other flavors.

The packet is loaded with dehydrated bits. What looks like dehydrated luncheon meat and chili beans are both in there. They rehydrate adequately and add substance to the bowl. The fish sauce character is the thing you either love or find too much. There’s really no middle ground with it.

The noodles are thin and wavy, standard Nongshim quality.

How Does It Compare

Nothing else in the Nongshim lineup tastes like this. The K-Army Stew is the most distinctly Korean in profile of everything we’ve reviewed from the brand, more so than the Shin Ramyun which is familiar globally. For people who know budae jjigae this will read as an accurate if simplified instant version. For people who don’t the fish sauce and luncheon meat profile will be a new experience.

How to Level Up Nongshim K-Army Stew Noodle Soup

Cheese, American or processed, adds creaminess that balances the intense saltiness and is actually traditional in budae jjigae. Bok choy or cabbage adds crispness and cuts through the richness. Actual Spam sliced and seared on the side leans into the budae jjigae format properly.

Final Verdict

The DayQuil smell is a real barrier to entry. Push past it. The flavor is bold, fishy, salty, and interesting as an instant version of a dish that’s hard to find outside Korean restaurants. Add cheese. It belongs here.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Nongshim Shin Ramyun Spicy Noodle Soup
• Nongshim Shin Ramyun Red Fiery Spicy Beef
• Ottogi Jin Ramen Mild
• Daebak Kimchi Ramyeon Spicy Soup Noodles
• Samyang Potato Ramen Soup

Where to buy Nongshim K-Army Stew Noodle Soup

• Amazon
• Hmart
• Walmart