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This instant ramen is a cold noodle dish with mala flavoring. It’s perfect to have during the hot summer days.
Produced in Korea.
The noodles are quite thin. They remind me of rice vermicelli noodles. But they took a surprisingly long 10 minutes to boil. And then you’re instructed to rinse them in cold water. For a bit more snap to your noodles, I’d suggest boiling them for around 7 minutes instead.
It’s got a good tomato umami flavor, and there’s a pleasant hint of spice that comes through at the end. The spice is about a medium level. Definitely less spicy than Buldak noodles.
To level up these noodles, I would add some sliced radish for a fresh flavor and nice crunch. A crispy fried egg would also be a great addition.
Tasting Notes
- Spice Level: 3/5
- Broth Viscosity: 0/5
- Noodle Thickness: 1/5
- Noodle Type: Spaghetti-like
- Topping Suggestions: Pickled Radish, Crispy Fried Egg
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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