Nongshim Budae Ramyun Noodles with Soup Mix

This is Nongshim’s packet take on budae jjigae, the Korean army stew that historically used Spam, hot dogs, and kimchi cooked together in a spicy red broth. The packet is labeled Spicy & Smoky Flavors, and the front shows finished noodles with sliced sausage and kimchi on top.

Produced in the United States.

What’s in the Package

Inside the bag you get a round disc of fried wavy wheat noodles, a silver foil Soup Base sachet, and a small green Flakes packet. The flakes have dehydrated kimchi pieces, dried green onion, and small thin cuts of what looks like soy-protein imitation Spam.

How to Cook Nongshim Budae Ramyun Noodles with Soup Mix

1. Add 500mL (about 2 cups) of water to a pot and bring to a boil.
2. Add the noodles, soup base, and flakes. Cook for 4 ½ minutes, stirring occasionally.
3. Remove from heat and serve.

How Does It Taste

I like this one a lot. It’s a relative of the regular Nongshim Shin Ramyun, but with a smoky depth in the back and a touch more chili in the finish. The smoky note is what I noticed the most out of the broth.

James clocked it as Shin Ramyun with a canned-bean dimension. There’s something in the seasoning that sits in that sweet-savory-smoky pork-and-beans space without going actually sweet. There’s also a small back-of-the-mouth note that’s almost crab-meat or seafood-y. I think it’s coming from the dried flake mix, possibly the kimchi flakes oxidizing in the bag.

The noodles are excellent. Nice and chewy, classic Nongshim chew with the bounce that line is known for. They hold the broth without softening into mush. Noodle thickness is a 2 out of 5.

The spice sat at 2.5 out of 5 for both of us. It’s noticeably warmer than the classic Shin Ramyun, with the smoky chili running through the back. Broth viscosity is 1.5 out of 5.

How Does It Compare

The closest cousin on the site is the Nongshim K-Army Stew Noodle Soup, which is the same budae jjigae concept in a different Nongshim format. The K-Army Stew leans more directly on the Korean army stew template with a wider topping mix.

The flavor profile sits as a smoky, spicier sibling to the Nongshim Shin Ramyun. If you want the standard Nongshim heat, go Shin. If you want the Shin profile with smoke and a deeper chili back, this Budae Ramyun is the one. The Shin Red Fiery Spicy Beef is the option for going hotter rather than smokier.

How to Level Up Nongshim Budae Ramyun Noodles with Soup Mix

The whole point of budae jjigae is the meat. Sliced hot dogs and Spam (or both) is the most authentic add. Drop them in while the noodles cook and let them warm through.

Minced garlic and scallions stirred in at the end.

If you want cheese, melt a single slice of American on top in the last 30 seconds of cooking and let it slowly bleed into the broth, but it’s not necessary.

Final Verdict

The Nongshim Budae Ramyun is a smoky, slightly spicier reframe of Shin Ramyun, and one of the better packet options for budae jjigae if you don’t want to step up to a full kit. James and I both said we’d buy this again.

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

Related Instant Ramen

• Nongshim K-Army Stew Noodle Soup
• Nongshim Shin Ramyun Spicy Noodle Soup
• Nongshim Shin Ramyun Red Fiery Spicy Beef
• Nongshim Bowl Noodles Hot & Spicy
• Nongshim Shin Ramyun Spicy Chicken Noodle Soup

Where to buy Nongshim Budae Ramyun Noodles with Soup Mix

• Amazon
• Yami