Samyang Buldak Tom Yum Spicy Chicken Ramen Soup

As far as I know this is the first Samyang Buldak Thai-flavored ramen. Tom Yum and Buldak is an interesting combination on paper. The bright sour profile of Tom Yum against the Buldak heat. In practice it’s more Buldak than Tom Yum but there’s something interesting going on here.

Produced in South Korea.

What’s in the Package

Inside the packaging, you’ll find a round block of fried wheat noodles and three distinct sachets. The red sachet contains the Tom Yum Buldak liquid sauce, the pink sachet contains the seasoning powder, and the orange sachet contains the dried flakes.

How to Cook Samyang Buldak Tom Yum

1. Bring 500ml (approx. 2 cups) of water to a boil.
2. Add the noodle block and the flakes (orange sachet). Boil for 5 minutes.
3. Add the liquid sauce (red sachet) and the powder (pink sachet).
4. Stir well and boil for an additional 30 seconds.
5. Unlike the stir-fry versions, you do not drain the water! Pour the noodles and the spicy, sour broth into a bowl.

How Does It Taste

The flavor profile is bright and sour with coriander and a touch of basil coming through. The Tom Yum direction is there but it’s not as pronounced as I expected especially compared to something like Mama Tom Yum which does the flavor more authentically. The overall character is artificial in the way that Korean instant noodles adapting Thai flavors often are, but the Buldak base underneath gives it more depth than a straight imitation would.

The spice is where James and I disagreed. I thought it was manageable. James gave it a 5 out of 5 and said it was the hottest Buldak variety he’d tried. If you try this one I’d be curious where you land.

This is technically a soup but I prefer it stir-fried. The soup broth is too thick for the format. Stir-fry it in the pan after cooking and the flavors concentrate in a way that I enjoy better.

How Does It Compare

Within the Buldak lineup this is the only one I’m aware of that’s going for a Southeast Asian profile rather than Korean or Western. For actual Tom Yum instant noodles the Mama Tom Yum Shrimp and Wai Wai Quick Zabb Tom Yum Shrimp are both more authentic to the flavor. The Buldak Tom Yum is better understood as a Buldak bowl with Tom Yum notes than as a Tom Yum bowl with Buldak heat.

How to Level Up Samyang Buldak Tom Yum Spicy Chicken Ramen Soup

Shrimp and pork meatballs lean into the Thai direction the broth is reaching for. Fresh cilantro and green onions add the brightness the artificial flavor is missing.

Final Verdict

AN interesting Buldak experiment. The Tom Yum flavor is there but artificial. The heat is serious. James’s 5 out of 5 should be taken seriously even if I’d land it slightly lower. Stir-fry it, add shrimp, and go in with appropriate heat expectations.

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

Related Instant Ramen

• Samyang Buldak Spicy Chicken Stir-Fried Ramen
• Samyang Buldak 2x Spicy Chicken Stir-Fried Ramen
• Mama Tom Yum Shrimp Instant Noodles
• Wai Wai Quick Zabb Tom Yum Shrimp Flavor
• Acecook Good Vermicelli Tomyum Kung Flavor