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The Samyang Potato Ramen Soup is made with noodles that have potato starch rather than standard wheat flour. Samyang is best known for the Buldak lineup but this is a completely different product in a completely different lane.
Produced in South Korea.
What’s in the Package
The package contains a round, thick noodle block and two sachets: a powder sachet, and a flake sachet that includes dehydrated vegetables.
How to Prepare It
- Bring 500ml (approx. 2 cups) of water to a boil.
- Add the noodles, seasoning powder, and flakes all at once.
- Boil for 3 minutes and 30 seconds.
- Stir well and serve immediately.
How Does It Taste
The red oil makes this look spicy but don’t let it fool you. The smell is surprisingly faint for a bowl that looks this intimidating and the heat follows the same pattern. There’s a slight spice that sneaks up on you even though it’s not labeled anywhere on the package. It’s nowhere near Buldak territory.
The flavor is more interesting than the mild presentation suggests. You get an artificial beef base with shiitake mushroom powder, garlic, and onion underneath. Think of it as Shin Ramyun’s more easygoing cousin. It’s the same Korean spicy beef direction but turned way down.
The noodles are the selling point and they’re good, just not quite the “firm and bouncy” experience the packaging promises. There iss a little more spring than a standard wheat noodle. They hold up well in the broth though and that’s what matters.
The bowl is essentially a blank canvas. Flavorful enough on its own but neutral enough that you can throw almost anything at it.
How Does It Compare
The potato starch noodles puts this alongside the Omachi Potato Noodles Beef Flavor as the two potato-based instant ramens reviewed on the site so far. The Omachi is Vietnamese with a beef and cinnamon direction that points toward pho. The Samyang is Korean with the shiitake mushroom and beef base that points toward Shin Ramyun. Both use the potato starch to achieve a chewier noodle and both succeed at that goal. The Samyang has a more developed broth of the two.
How to Level It Up
An egg is mandatory here. James and I both agreed on this one. Crack it in while the noodles are cooking or add a soft boiled egg sliced over the top.
Beyond the egg the bowl is so neutral and savory that almost anything works. Leftover protein from the fridge, chicken, beef, pork, all absorb the broth. Vegetables, kimchi, SPAM, fish cakes…the broth accommodates all of it. This is an instant ramen where the fridge-clearing approach is the recommended method.
Final Verdict
The Samyang Potato Ramen Soup is a reliable, mild Korean instant ramen that earns its place as a versatile pantry staple. The potato starch noodles are bouncier than a standard wheat noodle. The shiitake mushroom and beef broth is more layered than the mild presentation suggests.
Tasting Notes
- Spice Level: 1/5
- Broth Viscosity: 1/5
- Noodle Thickness: 2/5
- Noodle Type: Potato Starch
- Topping Suggestions: Egg
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Nongshim Shin Ramyun Spicy Noodle Soup
- Omachi Potato Noodles Beef Flavor
- Pulmuone Roasting Seoul Ramen
- Otoki Jin Ramen Spicy Flavor
- Samyang Vegetasty Noodle Soup
Where to buy Samyang Potato Ramen Soup
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