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This kimchi ramen, despite its Korean branding, is manufactured in Malaysia.
Produced in Malaysia.
Table of Contents
Flavor-wise, you get that comforting kimchi tang right away. It’s got that familiar sourness that I enjoy.
The spice level is moderate. it gives you a pleasant warmth without being overwhelming.
To make this bowl even better? I’d definitely toss in some tofu for a protein boost and some texture. Bok choy or even some regular cabbage would add a nice leafy green element. And seared snap peas? That would bring in a cool, sweet crunch that would play really well with the kimchi ramen sour broth.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Tofu, Bok Choy, Cabbage, Seared Snap Peas
Have you tried Daebak Kimchi Ramyeon Spicy Soup Noodles? What did you think? Spill the noodles and leave a comment below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
