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This Buldak package is a first for us because the instructions specifically tell you to drain all of the water, unlike all the previous versions that suggest keeping a small reserve amount. We think that this helps to ensure the sauce clings tightly to the noodles.
Produced in South Korea.
This one has quite a kick to it. It’s spicier than the original Buldak ramen. I don’t think it has a strong, fresh tomato flavor. It is just like the original Buldak base, but with a subtle hint of roasted tomato or even a familiar ketchup-like flavor mixed in.
To turn this into a heartier meal and build on that tomato undertone, I’d add some Italian meatballs to the bowl.
Have you tried this instant ramen? Rate it below!
Tasting Notes
- Spice Level: 4/5
- Broth Viscosity: N/A
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Italian Meatballs
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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