Samyang Buldak Rose Hot Chicken Ramen Noodles

My first thought after trying a few bites of the Samyang Buldak Rose Hot Chicken Ramen Noodles is that the sweetness was quite intense. I think it was due to the large amount of milk creamer used in the powder.

Produced in South Korea.

What’s in the Package

I’ve had the glass noodle version of this same flavor, and I liked its chew, but I prefer these wheat noodles. They hold onto the thick sauce much better and have the classic fried noodle taste.

The flavor itself has notes of cheddar and parmesan, which adds a cheesy touch to the ramen. It’s a very rich, ‘milk-forward’ ramen. If you aren’t prepared for that much creaminess, it can feel a bit intense by the last few bites.

The spice was actually quite high and it had me questioning my own spice tolerance by the end of the bowl. I thought it was a 3/5 on the scale, but we’re going with James’ rating of 4/5 since he’s got more of a “normal” spice tolerance level. This was surprise to me since I would have thought that the milk powder would have reduced the spice.

I recommend adding toppings that are salty and acidic to cut through the richness of these noodles. You can add a splash of vinegar, sliced hot dogs, SPAM, and a handful of fresh cilantro.

My recommendation on the cooking is similar to the Carbonara noodles and that is to stir-fry them briefly after adding the powder and sauce packet.

How to cook Samyang Buldak Rose Hot Chicken Ramen Noodles

Cooking directions per package instructions:

1. Boil 2 1/2 cups (20 oz) of water. Add the noodles and cook for 5 minutes.
2. Remain 1/2 cup (4 oz) of water and drain the rest. Add the sauce and powder.
3. My recommendation: Stir-fry until liquid has evaporated to your preference.
4. Stir well and serve.

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