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This is a Korean instant ramen that is designed to be a cold noodle dish. I used this instant ramen during last year’s ramen challenge to create the viral cucumber salad.
Produced in South Korea.
Unfortunately, my strainer had holes that were too large, and I ended up losing some of the smaller dehydrated vegetables when I drained the noodles. So, definitely make a note to get a good strainer with smaller holes for this one.
I can distinctly taste the vinaigrette, and there’s a strong mustard flavor that comes through instead of a miso flavor. I actually really like how it’s served cold because it makes it so refreshing.
To complement this cold ramen, I would add some radish kimchi and a soft-boiled egg.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 0/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Radish Kimchi, Soft-Boiled Egg
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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