Samyang Buldak Jjajang Spicy Chicken Stir-Fried Ramen

Samyang Buldak Jjajang Spicy Chicken Stir-Fried Ramen takes the Buldak format and runs it through a jjajang lens. Black bean sauce, mozzarella cheese powder, and the Buldak heat underneath. It works better than it probably should.

Produced in South Korea.

What’s in the Package

Inside the packaging, you’ll find a large, thick block of wheat noodles and two specialized sachets. There is a red liquid sauce packet containing a blend of spicy “Buldak” chicken flavor and savory black bean paste. The second lime-green and white sachet contains the flakes, which consist of dehydrated vegetables like peas, carrots, and onions to complement the Jjajang flavor profile.

How to Cook Samyang Buldak Jjajang

1. Bring 600ml (about 20 oz) of water to a boil.
2. Add the noodle block and the vegetable flakes to the boiling water and cook for 5 minutes.
3. Turn off the heat. Remove most of the water, leaving 8 tablespoons (approx. 120ml) in the pot.
4. Add the liquid sauce to the noodles and stir-fry over low heat for about 30 seconds until the sauce coats the noodles and thickens slightly.
5. Transfer to a plate and enjoy.

How Does It Taste

The black bean flavor comes through clearly and it’s the thing that makes this distinct from the rest of the Buldak lineup. The sweetness of the jjajang sauce does real work here. It tempers the spice in a way that makes the heat feel more manageable than a straight Buldak bowl at the same level. James put the spice at a 4 out of 5. It’s hot but the sweetness keeps it from being overwhelming.

There’s also a garlic note in the sauce that I liked. The noodles are the standard thick Samyang wheat noodle. Make sure when draining the noodles keep about two tablespoons of the cooking water in the pot. It helps the sauce coat the noodles evenly and makes a real difference in the final texture.

How Does It Compare

Within the Buldak lineup this sits alongside the Carbonara and Rose as a version where a secondary flavor element is doing meaningful work alongside the heat. The Carbonara leans sweet and creamy. The Rose leans tangy and rich. The Jjajang leans savory and sweet from the black bean base. Of the three the Jjajang has the most distinct identity. It also reportedly being discontinued which makes it worth tracking down while it’s still available.

How to Level Up Samyang Buldak Jjajang Spicy Chicken Stir-Fried Ramen

More cheese for extra creaminess. Spam sliced and pan-seared on the side. Kimchi for tang and green onions right before serving. A squeeze of lime cuts through the richness at the end.

Final Verdict

One of the more interesting entries in the Buldak lineup. The black bean and Buldak heat combination is good and the jjajang sweetness makes the spice more approachable than the number suggests. If it’s being discontinued that’s a shame. Buy it while you can.

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

Related Instant Ramen

• Samyang Buldak Spicy Chicken Stir-Fried Ramen
• Samyang Buldak Carbonara Chicken Stir-Fried Ramen
• Samyang Buldak Rose Hot Chicken Ramen Noodles
• Nongshim Chapagetti Jjajang Noodles
• Paldo Jjajangmen

Where to buy Samyang Buldak Jjajang Spicy Chicken Stir-Fried Ramen

• Amazon
• Kroger
• Yami
• Weee!