If you enjoy K-dramas or K-pop, you probably also keep a stash of Korean ramen at home. Whether in packets or cups, Korean instant ramen is a hearty bowl of warmth enjoyed by kids, college students, and office-workers (sometimes just to ease a hangover).
Over the last seven years we’ve done the herculean task of pouring through endless varieties and brands of Korean instant noodles trying to find the best ramen in Korea.
Below, we share our favorite ramyeon brands, as well as the best Korean ramen (in our honest opinion) and some interesting tidbits about these globally popular spicy noodles.
Note that most of the ramens here are staples in our neighborhood Korean grocery store, while others may be more difficult to find outside of Korea, but can still be found on Amazon or H Mart.
uncooked Korean ramen noodles
Best Korean Ramens (My Top 5 Picks)
Best Korean Spicy Noodles: Samyang Buldak 3X Spicy Hot Chicken Ramen
If we’re talking heat, at the top of the list is Samyang’s 3X Buldalk Bokkeummyeon. Triple the spiciness of the original hot chicken-flavored ramen lands the dish’s Scoville rating at 13,200 SHU, making it one of the hottest ramens on the market. It’s even eaten without ramen broth, so that the spicy-sweet red sauce can be fully experienced for its incredible punch of heat.
Best Cheese Ramen: Ottogi Cheese Ramen
Ottogi’s Cheese Ramen became an instant hit when it came out many years back. The ingenious combination of melty cheese in ramen is what’s kept people coming back for more. Creamy, spicy rich broth with instant noodles— what more do you need?
Best Seafood Ramen: Neoguri Spicy Seafood with Udon-Style Noodles
Neoguri Spicy Seafood Ramen with Udon-style noodles sets itself apart from the rest of the pack with its thick udon-style noodles and distinct seafood flavor. There’s heat, a garlic-punch, and you can really taste the premium seafood used in the broth.
Best Korean Kimchi Noodles: Jongga Kimchi Ramyun
Extremely tasty, not too thick and firm noodles when cooked correctly. Spicy, sour, and savory, Jongga Kimchi Ramyun is everything you want in a soup. There’s a pack of real kimchi inside the bowl. Expect no less than high-quality kimchi from Jongga, Korea’s leading kimchi producer.
Best Vegan Ramen: Nongshim Soon Vegetable Ramyun
If you’re looking for a vegan option but still enjoy some flavor and spice, you’ll enjoy Nongshim Soon Vegetable Ramyun! Certified by the Vegan Society, there are a lot of dried vegetables in the savory broth paired with super silky noodles.
Korean Ramen Culture
Asian noodle soups typically contain twisted noodles, usually cooked with meat, seafood, and vegetables, plus a broth made with chicken, beef, pork, or vegetables. While noodle soups originated in China, they rose to international prominence as a result of Japanese marketing and branding.
Popularly called ramen in Japan, this umami-rich broth with freshly-made noodles is said to have been a product of the cultural exchange between the two neighboring countries. Japanese ramen, much like the original Chinese noodle soup, comes in a variety of flavors and textures.
Today, one of the most common types of noodle soup is instant ramen. Commonly called Korean ramyun, instant noodles are vastly popular in South Korea. While all of these spellings refer to a delicious noodle dish, Japanese and Korean instant noodles are somewhat alike, but Korean noodles tend to come in a wider variety of flavors & forms.
In 1960’s post-war Korea, most Koreans had to tighten their belts due to a national food deficit. Rice and mixed grains were scarce back then, and in 1963, Samyang Foods Co. Ltd’s released the very first Korean spicy noodles in an effort to help with the food shortage.
Samyang Original Ramen, the original Korean instant noodles, is an instant noodle soup loaded with ham and vegetable flakes with a multi-layered umami broth. From its release onwards, instant ramen has been Korea’s second most-popular food.
Most Korean brands spell it ‘ramyun’ or ‘ramyeon’ on their packaging label, but in the West we tend to be more familiar with the Japanese word ramen.
Notably, despite not being traditional food, Korean ramyun has emerged as one of the most important aspects of Korean food cultures and society on the international market. Korean ramyun, like the OG noodle soup (from China), is closely associated with society and culture.
Korean spicy noodles were developed in vast numbers, in a variety of flavors and styles, and eventually began reflecting society’s evolving palate. From the typical fiery red soup base, there came black soup, white soup, no soup (dry noodles), and even cold noodles.
Korean cold noodles
Nongshim’s shin ramen is undeniably the most popular and widely-distributed in the world. The Research and Development team of Nongshim stumbled upon the idea of sogogi januk, a popular South Korean stew of cabbage and beef, and created the original shin ramyun as an on-the-go version of it.
Later on they developed Black Shin Ramen, which was a result of people craving a richer broth. Samyang, apart from the original, further on created Buldak Bokkeummyeon, a type of chicken-flavored dry noodle dish.
It’s another popular favorite not just because of the viral challenge going around, but also because it’s so d*mn delicious.
For decades, instant ramen has been a go-to meal for college students, the working class, and people who lead busy lives. It’s convenient and inexpensive, fills the tummy, is easy to prepare, and has a pleasing taste. Most young Koreans consider it a standard meal.
Ramyun is especially popular as a late night snack in college, or brought to hikes and campsites. Stopping at a pojangmacha or a 24-hour restaurant to have some spicy noodles after a late shift or night out in the city is also typical.
Fun fact: at the close of a date or a night out, if you are asked to “eat some ramen before you go,” the between the lines meaning is that you are being asked to stay the night and sleep over.
Koreans abroad have long-since looked to ramyun to satisfy homesickness, aside from its inherent convenience. With the growing popularity of K-Dramas, which frequently feature the best Korean ramen, many of the top brands have become Western bestsellers.
Korean foods in general have also grown in popularity around the world, and have become easier to find in large supermarkets. Look for a cup or bowl of spicy noodles in your supermarket’s Asian section; you may be surprised by the wide variety.
Korean convenience store ramen
How to Prepare Korean Ramen
Now that we know a little more about Korean ramyun (or ramyeon as we’ve seen), here I’ll talk about instant ramen hacks to jazz up your cup.
While I really prefer to stay away from most processed food, Korean instant ramen is just so easy to prepare. Treat it as an indulgence if you worry about the calories, but ramen can even be made borderline healthy with a few of my Korean ramen hacks.
According to the USDA, Nongshim’s Shin Ramyun contains 2000 mg of sodium per bowl. This amounts to more than 80% of the daily sodium intake recommendation, so enjoy them sparingly, and when you do, consider choosing healthier instant ramen brands.
You can get creative with your instant ramen soup. All you need to do is pack it with nutrients, proteins, and some complementary flavors. Here are some simple instant ramen hacks:
Ramen broth can be made more umami-rich by using stock instead of hot water (maybe half and half if you don’t want to go over your sodium limit for the day) or half a bouillon cube.
Mix two or three different kinds of ramen to vary flavors and textures
Transform your ramen pack into a cheese ramen by adding velvety cheese slices.
Add protein to your dish by tossing in some chicken, ham, char siu, shrimp, fish, squid, mushrooms, or tofu.
Cabbage, bok choy, celery, spinach, diced carrots, spring onions, leeks, or chives are examples of easy vegetables that you can add to pack in the nutrients.
Pair instant ramen with fresh gut-friendly kimchi.
Stir a raw egg with the noodles or top it off with a sunny-side-up egg or hard-boiled egg
Fishcakes go well in seafood ramen.
Can’t get enough processed food? Crisp up some spam or saute sausages and toss it in.
Here are some other toppings to add that lends flavor and texture:
Furikake
Chopped Peanuts
Nori
Sesame Seeds
Sriracha
Garlic Chips
Chili Flakes
Crispy Onions
Crunchy Pork Rinds
To make the best ramyun, use authentic Korean cookware; these are tools they’ve spent decades honing. These generally include metal chopsticks and copper pots or yellow aluminum pots. Once cooked, the same pot is used as serving ware.
To have the ultimate Korean ramyun experience, as soon as they’re cooked, place spoonfuls of the noodles on the pot’s lid to cool, then slurp them down quickly. When you enjoy ramen as a street food in Korea, this is the go-to technique.
typical noodle-cooking copper pot
Traditional Korean Noodles vs. Korean Instant Noodles
Noodle dishes are common throughout East Asia, and date back to approximately 6000 to 5000 BC. Noodles are commonly referred to as guksu (native Korean) or myeon (sino-Korean) in Korea, and which word is used will vary by dish.
In many Asian cultures, noodles are viewed as a symbol of longevity, which is why noodle dishes are often eaten during birthdays or weddings, thanks to the length of the noodles. People believe that eating a noodle dish symbolizes a long and healthy (marriage) life.
Korean cuisine boasts many noodle dishes. From traditional cold noodle dishes to spicy noodle dishes to instant noodles, there are so many to explore.
Traditional Korean Noodles
Naengmyeon
Naengmyeon is a cold noodle dish that’s especially popular during the hot summer months. Typically homemade or enjoyed in restaurants, these dried brown noodles are made from kudzu, buckwheat, arrowroot, or sweet potato powder (but traditionally just buckwheat).
There are two main varieties of naengmyeon – Mul Naengmyeon (‘water cold noodles’), served as a cold noodle soup with a beef broth, or Bibim Naengmyeon (‘mixed cold noodles’) served in a spicy sauce, often with a bowl of broth on the side. Also called Pyeongyang Naengmyeon, this noodle dish actually originated in North Korea.
Jap Chae
Japchae is a popular stir-fried Korean noodle dish seasoned with a sweet and savory sauce. It was invented in the early 17th century, when the Joseon Dynasty reigned over the Korean peninsula.
King Gwanghaegun, the 15th king of the Joseon dynasty, was served the noodle dish and he proclaimed it a royal dish immediately afterwards. The noodle dish is nutritious and delicious, with sweet potato starch noodles, meat (usually beef), and mixed vegetables in a sweet-salty sauce made of brown sugar, dark soy sauce, and sesame oil.
It’s the ideal combination of sweet and savory. It’s eaten all year and is especially popular during Korean holidays (such as New Year’s Day and the Autumn Harvest Festival), but you’ll also sometimes see it in restaurants served on the side as a banchan.
japchae in the center at lunch in Seoul
Janchi Guksu
Janchi guksu is a straightforward dish composed of wheat flour noodles, anchovy broth, thinly-sliced vegetables, seaweed, and an egg. It’s light and filling, and is frequently served with a sauce made of sesame oil, soy sauce, chili pepper, and scallions.
Janchi guksu literally translates as “banquet noodles,” and is commonly served at parties, weddings, and 60th birthday celebrations. This traditional Korean noodle dish symbolizes marital longevity, so it’s popular to enjoy on anniversaries.
Jjamppong
Jjamppong is a famous spicy Korean noodle soup. Found in most Korean-Chinese restaurants in the country, it’s usually made using a spicy seafood (or sometimes pork) broth with a lot of Korean red chili powder or flakes (gochugaru).
With its distinct fiery red soup, it’s reminiscent of Korean ramyun and definitely one of the most popular Korean noodle dishes. Jjamppong often includes ingredients like onions, garlic, zucchini, carrots, cabbages, clams, shrimp, squid, mussels, and pork.
Jjajangmyeon
Jajangmyeon is a staple of Korean cuisine. The dish is visually and aesthetically appealing, with its distinct dark, almost black sauce and a plethora of toppings. It even has its own holiday in Korea, which falls on 4/14— Singles’ Day, when single people are supposed to get together and enjoy jjajangmyeon together.
Another noodle dish introduced by Chinese immigrants, it has since been adapted to suit Korean tastes. The sauce is made with chunjang (Tianmian sauce), a salty black soybean paste from Northeast China, soy sauce, and stock.
The mixture is then stir-fried with onions and minced pork or beef to give it a delicious sweet-savory flavor. Made from wheat flour, salt, baking soda, and water, the wheat noodles used for the dish are thicker than usual and very soft and silky.
These are often semi-chewy, and can either be hand-made or machine-pulled, but restaurants usually heavily advertise when their noodles are handmade, if they are.
To cut the greasiness, jjajangmyeon is frequently served with yellow pickled radishes, and In Korean-Chinese restaurants, it’s usual to order jjajang and tangsuyuk together. These days, instant jajangmyeon is even available; that’s how popular it’s become.
Korean Instant Noodles
Korean instant ramen is basically a Korean noodle soup dish. Typically fiery red in color with twisty dried noodles that you cook or pour in hot water, most well-known ramyeon brands offer both cup and packaged versions of each flavor.
A standard package or cup of ramen includes instant noodles, a packet of flavoring powder (which is added to boiling water to make the broth), and a packet of toppings (usually including meat and vegetable flakes, though there are vegan ramens).
Simply open the cup, pour the contents of the flavor packet on top of the noodles, and cover with boiling water to eat cup ramyun. Close the lid and enjoy a hot cup of ramyun after 3 – 4 minutes (always follow the package instructions), or even sooner if you add ingredients that will cool the water.
Packaged ramyun should be boiled in a pot, and you can add whatever ingredients you want to the soup, such as eggs, cheese, or scallions. Cup ramen shouldn’t be popped in the microwave to cook (though only water in a glass bowl is fine). Please read the package instructions carefully to avoid accidents.
I’ll share more about the different types of Korean instant noodles below, sharing my favorites and the most popular varieties.
Most Popular Korean Noodles
I’ve tried many Korean ramyun, both while living in Korea and from the H-Mart in the US. While it’s difficult to say which is the best ramen in Korea, here’s my list of top ramens divided into several popular categories, based on approaching a decade of ramen-trialing.
Ramen can be eaten on its own, or you can cook it with a heaping mound of vegetables to pack in the goodness, at times enjoy it with kimchi, or on other occasions with a raw egg or slice of cheese— don’t shut the door on this quick-fix meal. It’s even become so popular that it’s offered at night markets in Korea.
Jongga Kimchi Ramyun
Jongga Kimchi Ramyun is flavorful, with a spicy taste and crunchy texture. From well-known kimchi makers, Jongga, this is a delicious spicy noodle soup that comes with a packet of authentic, fresh (yes fresh, not dried!) kimchi to go with your noodles.
The umami-rich ramen broth is paired with noodles that are not too thick or soggy when cooked. There’s even a hint of briny seafood flavor in the broth, and real red pepper flakes in the spice packet. Let’s not forget the brilliant addition of the sweet-sour kimchi packet, that really pushes this to the top of my mentions.
Paldo Fun and Yum Teumsae Ramyun
Paldo’s Teumsae Ramyun is a vegetable-based ramen known for its strong spice. The heat level is moderately high; it literally still burns even after you’ve finished eating it, but if you enjoy spicy foods, this is the Korean ramen for you.
Teumsae is a soup-based ramyun with dried vegetables, though it’s not vegan-certified. Inside you’ll also find dried cabbage, mushroom, pepper, and green onion. There are no meat or seafood chunks in this vegetable-based ramen, making it ideal for those who prefer to avoid excess meat.
Paldo Bibimmyeon Cold Noodle Instant Ramen
Many who have tried Paldo’s Bibimmyeon cold ramen after watching BTS videos have been converted to the cold camp. And rightfully so, because this type of instant noodles has a satisfyingly sweet and spicy sauce paired with chewy noodles, just like its namesake dish, commonly enjoyed with Korean BBQ.
I would say it’s moderately spicy and tolerable enough to enjoy. The sauce contains a touch of apple juice, which lends sweetness to the overall flavor, while the heat builds up over time, not instantly. Add some grilled beef strips or pork slices with bok choy and you’ve got yourself a hefty meal.
Ottogi Jin Ramen, Mild Flavor
We’re including this particular ramen because not everyone likes spicy food, especially young ones. Ottogi Jin Ramen Mild is often the go-to choice of those who don’t enjoy the spiciness of the usual Korean ramyun, but still want to ramyun experience.
Mildly spicy, salty, savory and chewy noodles best describe this staple ramen. Packed with a lot of dried vegetable flakes inside— like green onion, mushrooms, and carrots— the ramen is anchored by a mildly spicy but undeniably rich broth that gives it an authentic traditional Korean flavor with every spoonful.
Paldo Fun and Yum Kokomen Ramen
Another soup-based ramen from Paldo, Paldo’s Kokomen ramen sets itself apart from the rest of the pack in that it has a ‘light’ chicken flavor. Kokomen is a great choice if you want a lighter chicken ramyun, like if you’re looking for a chicken soup when you’re feeling under the weather (but with a spicy kick to clear that stuffy nose).
Its dried packets contain shredded chicken, green onions, seaweed, and red chili. Its package boasts of “all-natural ingredients for the light and clear broth, with remarkably chewy, soft and semi-thick noodles,” and it’s a pretty accurate description.
Paldo Fun and Yum Kimchi Ramen
Kimchi ramyun, as the name implies, is a Korean spicy noodle dish with a quite distinct kimchi flavor. If you enjoy the flavor of kimchi, then this ramen is for you! While it has a pretty strong kimchi flavor, it’s not overly spicy.
Available in original and udong variants, this type of Korean ramyeon goes perfectly well with other dishes to form part of a meal. You’ll find a variety of dried ingredients to add to your instant noodles inside the pack.
There are the traditional red pepper and spring onion bits, but there are also a lot of dried kimchi pieces, adding to the overall complexity. The noodles are also slightly thicker than in other Korean instant noodle brands.
Best Korean Cheese Ramen
Samyang Quattro Cheese Buldak Chicken Ramen
From Samyang’s infamous Buldak line is this Spicy Cheese Ramen. I like that the noodles are thick and chewy, and that the spice level is very low (I tolerate a fair amount of heat). It’s just a bit more expensive than standard instant ramens, but every one of their Buldak flavors has been great for me.
What’s perfect about it is that it fulfils two cravings in one – cheese ramen and buldak ramen. The standard buldak ramen and the cheesy goodness of four different types of cheese (Gouda, Camambert, Mozzarella Cheese, and Cheddar Cheese) makes this a heavenly and deliciously cheesy instant ramen.
Ottogi Real Cheese Ramen
One of Ottogi’s most popular ramens, particularly in the U.S., is their Cheese Ramen. This Cheese Ramen is a staple Korean comfort food, and as the name implies, it’s simply instant noodles with cheese (sorta like Korean mac ‘n’ cheese).
The spice packet is a combination of savory, spicy, and powdered cheese, which gives the noodles a rich cheesy flavor when combined with water. The result is an irresistible cheesy, creamy, milky (yes, milk is sometimes used to replace water) but not too salty broth.
Because Korean dishes are frequently spicy, adding dairy such as cheese, reduces the heat and makes the broth thicker and more flavorful. These Korean-style instant ramen noodles are also a better pick for kids because they’re only mildly spicy.
It’s loaded with vegetables, and because there is no meat, this is a good vegetarian option. You can up your cheese ramen experience at home by topping it with a slice of cheese, or adding tteokbokki or fish cakes.
Best Seafood Ramen
Neoguri Spicy Seafood with Udon-Style Noodles
Nongshim’s Neoguri ramen is a fan favorite in Korea for its thick, udon-style noodles, and spicy seafood flavor. The distinct, chewy, and thick noodles, combined with the spicy and rich seafood broth, will leave you wanting more and planning a trip to Busan!
This instant noodle soup is made even heartier with thick udon noodles. Pair this with the delicious broth, which has a bold garlic flavor and dried seafood ingredients like mussels, clams, cuttlefish, and kelp, and you’ve got yourself another winner.
The spicy flavor packet provides just enough heat (it’s not too hot!) to complement the seafood broth. So if you’re looking for a no-meat option but still after a spicy-savory umami bowl, this is the soup for you.
Best Korean Spicy Noodles
Ottogi Spicy Jin Ramen
Ottogi Company’s Jin Ramen Is considered one of the go-to instant ramen noodles. It’s known for its good flavor, and their ramen sauce formulation is rich and delectable.
It’s made with a variety of ingredients, just like most Korean ramens, so aside from the velvety soft noodles, there’s beef bone stock, red pepper, kelp extract, and more dried vegetables than other brands, including carrot, mushrooms, and green onion.
I’ve linked the cup version because sometimes I just want a smaller serving, but you can definitely serve this with a side of mandu (Korean dumplings) to make it a heartier meal (and soften the heat).
Nongshim Black Shin Ramyun
This spicy Korean ramen brand is the most popular among all the Korean ramens on the market. You’ll be able to find it in many large supermarkets, as it’s now exported to over 100 countries all over the world.
It comes in two varieties: regular Shin Ramyun and black Shin Ramyun, with both broths having a really good flavor profile and depth. Both varieties have mild and spicy variations, but I’m spotlighting the premium, spicy version – Shin Ramyun Black.
It has an extra layer of savory flavor coming from the added packet of beef stock in the ramyun container. Aside from the opulence of the soup, there’s also a noticeable difference in the amount of veggies added.
I love Nongshim Shin Black Ramen spicy version because of the overall balance of the ingredients – thick and chewy noodles, tons of toppings, big flavors on the broth, and moderate to spicy heat level.
Samyang’s Chicken-Flavored Ramen Snack
Samyang Buldak Bokkeummyeon (Hot Chicken Ramen)
If you remember, Samyang’s four cheese buldak ramen and 3x spicy Buldak ramens were previously mentioned. This series of Korean instant noodles is just so good that I had to include the one that started it all: Buldak Bokkeummyeon.
Even before this ramen captivated the whole world through the legendary “Fire Noodle Challenge,” I’ve been ‘shipping this spicy ramyun. The Hot Chicken Flavor Ramen was created to be comparable to buldak, a spicy Korean chicken dish.
The words bul (불) and dak (닭) mean “fire” and “chicken,” respectively. Buldak is a dish of chopped chicken in a spicy sauce made with gochugaru (Korean red pepper flakes), gochujang (Korean red chili paste), soy sauce, jocheong (rice syrup), garlic, and ginger.
Called buldak bokkeum myeon, or hot chicken flavor ramen, this original variation is essentially a sweet-spicy chicken flavored dry instant noodles (no soup broth). Like other buldak variants, this doesn’t contain pork or pork products.
Characterized by the flavors of buldak, these are some of the spiciest instant noodles out today. While it’s fun to watch the videos of friends daring each other to eat a bowl of the spicy buldak noodles as fast as they can, we’re really just here for the ramen. This spicy ramen is *almost* as good as it gets.
Samyang Carbo Buldak Bokkeummyun (Creamy Hot Chicken Flavor)
This variant of the popular ramen series was released to commemorate the sale of the billionth serving of Samyang’s Buldak Bokkeummyeon. It comes in as another one of the more expensive ramens out there, but the flavor combination of creamy & spicy is one of my favorites.
The term “carbo” is an abbreviation for carbonara. It’s the same chicken-flavored dry noodles, but with a creamy and cheesy sauce. It doesn’t contain any pork or pork products, is just a little bit sweet, and the spice level has been tapered a bit by the dairy, so it’s not as spicy as the original buldak ramen.
I also appreciate that the uniquely flavorful sauce clings so well to the chewy noodles, though sometimes I still needed to add milk or cream to be able to eat all the noodles. Just one bowl of carbo ramen has approximately 500 calories, so while this creamy meal can be extremely satisfying, it may be better to save for cheat days.
Just throwing this here as a bonus, since we’re all shopping on Amazon; there’s a Samyang Buldak variety pack in rainbow colors that you can buy to try a variety of buldak instant noodles.
Paldo Volcano Chicken Noodle
Paldo’s Volcano Chicken ramen has jumped on the spicy chicken noodle bandwagon, a mukbang trend that went viral these past few years. Good thing they did, too, because you can expect nothing less than perfection from Paldo ramyeon.
Their volcano chicken noodles are true to form. These noodles are extra spicy with a lava-like burn, hence the name ‘volcano.’ The noodles are thick and chewy, perfectly accompanied by the extremely spicy sweet sauce.
Despite the name, the noodles do not contain actual chicken, but instead use artificial chicken flavoring (though that doesn’t mean they’re vegan). Curry is labeled on the packaging, but I don’t detect a curry flavor in the sauce.
This soupless ramyeon has good heat, that instantly awakens your senses from the savory, sweet spicy sauce. It’ll make your tongue burn, and you will break a sweat— but it won’t make you cry.
Best Vegan Ramen
Nongshim Soon Veggie Ramyun
This vegan instant ramen is a safe bet for those looking for a comforting, classic broth-based ramen. It’s not overly spicy, but it does have a hint of heat. From the makers of Shin Ramen and Black Shin Ramen, this instant noodle soup doesn’t disappoint on the flavor factor, either.
It has a rich, savory broth that’s a tad milder than Shin ramen, silky noodles (perfect for slurping) with a veggie-packed topping (containing dehydrated carrot and choy sum flakes) for added flavor. It comes in cups or packets and has even been registered with the Vegan Society, and doesn’t contain MSG or trans fats.
Paldo Fun and Yum Jajangmyeon
Jajangmyeon Instant Noodles are another traditional Korean noodle dish that’s been made into instant noodles. Paldo has created a winning East meets West ramen version, proudly proclaiming that all their ramyun are free from preservatives, artificial flavorings, and trans fat.
This Korean instant noodle is topped with a semi-sweet, syrupy black bean chili sauce. Although it has some intense flavors from the spices, the black bean sauce isn’t very hot at all, unlike some of the dishes in Busan.
The thick and chewy spaghetti-style noodles have a great texture that hold up to the sauce well. The toppings packet contains dehydrated carrots and onions to go on top, and soy sauce to add to the mix, though you can skip them if the flavors are too strong for you.
