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This Jjajang-flavored Samyang Buldak is solid. There’s a distinct black bean flavor, and the sweetness of the sauce helps to temper the intensity of the spice. The mozzarella cheese powder also helps balance the heat and add some creaminess. I especially like the slight garlic taste in the sauce as well.
Produced in South Korea.
The noodles are the typical Samyang thick wheat noodles. When draining the noodles, make sure to keep about a couple of tablespoons of water so that it can mix well with the sauce and coat the noodles.
To level up these noodles, I’d add more cheese for maximum creaminess. Sliced spam, kimchi, a squeeze of fresh lime, and sliced green onion would also be great additions!
Order this instant ramen here: Samyang Buldak Jjajang Spicy Chicken Noodles
Have you tried these noodles? Rate them below!
Tasting Notes
- Spice Level: 4/5
- Broth Viscosity: 0/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy Wheat
- Topping Suggestions: Cheese, Spam, Kimchi, Lime, Green Onion
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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