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This ramen has a rather peculiar smell. I’d describe it as somewhat reminiscent of Day-Quil, which is a bit of a weird comment, I know.
Produced in Korea.
It’s packed with a lot of dehydrated bits, including what appears to be dehydrated luncheon meat and chili beans. On the flavor front, it’s very salty, and there’s a strong, undeniable fish sauce flavor that comes through. Thankfully, it didn’t taste like the before-mentioned medicine.
I’d say the spice was there, but not overwhelmingly so. Just enough to get a nice kick.
To balance out that intense saltiness and fish sauce profile, I think it really needs something bright, perhaps like some cheese to add a creamy contrast. I might also consider adding some fresh bok choy or cabbage to add crispness and cut through some of the richness.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Cheese, Bok Choy, Cabbage
Order this instant ramen here: Nongshim K-Army Stew Noodle Soup
Have you tried these noodles? Rate them 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.
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