Daebak Kimchi Ramyeon Spicy Soup Noodles

I thought this was a Korean brand, but surprisingly it’s Malaysian. Kimchi ramen is one of the most beloved flavors in the instant noodle space so I was curious to see how this would taste.

Produced in Malaysia.

What’s in the Package

Inside the package, you’ll find a block of curly wheat noodles and a single dry seasoning sachet. This sachet contains a blend of spicy chili powder, garlic, and kimchi flavoring.

How to Prepare It

1. Bring 450ml to 500ml of water to a boil in a small pot.
2. Add the noodle block to the boiling water and cook for 4 minutes.
3. Once the noodles are cooked, add the contents of the dry seasoning sachet directly into the pot.
4. Give it a good stir to ensure the powder is fully dissolved, then transfer to a bowl.

How Does It Taste

The kimchi tang comes through immediately and it has that familiar sourness that defines a good kimchi flavor.

The spice level sits at a comfortable 2 out of 5. There’s real warmth here that builds pleasantly without overwhelming the kimchi flavor. The heat complements the sourness rather than competing with it.

The broth is thin at a 1 out of 5 on viscosity and the noodles are thin and wavy. Neither is particularly notable on its own but they work together as a vehicle for the kimchi flavor.

How Does It Compare

The Daebak holds its own on kimchi flavor relative to what a non-Korean manufactured product can deliver. It doesn’t quite have the fermented depth of a Korean-made kimchi ramen but the sourness and warmth combination is solid.

How to Level Up Daebak Kimchi Ramyeon Spicy Soup

Firm tofu sliced and added directly works well. Bok choy or regular cabbage brings a leafy green element that makes the bowl feel more complete. The slight bitterness of the greens plays well against the tangy broth.

I would also add seared snap peas, and a soft boiled egg.

Final Verdict

The Daebak Kimchi Ramyeon delivers where it needs to. For a Malaysian-produced Korean-style ramen it’s a solid effort.