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I Tried 17 Different Korean Instant Noodles — These Are The Ones That Have A Permanent Spot In My Pantry
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Table of ContentsAs an unofficial Korean ramyun instant noodle expert, I've slurped countless amounts of noodles. My mom confirmed I was slurping noodles as a baby, and she was slightly concerned about my love for them at such a young age. Fast-forward to now: I always have at least 10 varieties of instant noodles filling rows of my bookshelves.
There are three major components that make up an instant noodle package: dried (most likely fried) noodles, broth seasonings or sauce packets, and dried flakes. Each element gives the instant ramyun unique characteristics. Is the noodle circular or rectangular? Is the seasoning powder-based or sauce-based? What types of dried vegetables do I see? I geek out on these details whenever I try something new.
Best Korean Instant Noodles at a GlanceKorean instant noodles (also referred to as ramyun or ramyeon), are a quick-cooking noodle that come in various flavors and noodle styles. Most commonly made from wheat flour, they often include spice packets and dried vegetables.
The combination of savory broth (or sauce), chewy noodles, and a variety of flavorful toppings make this beloved staple a fantastic meal that satisfies all of my taste buds. But with so many creative options hitting shelves each year, choosing where to start can be confusing and overwhelming. On behalf of all the noodle lovers out there, I set out to test nearly 20 different raymuns. Here's what I discovered.
Credit: James Park Credit: James Park
Best Overall: Nongshim Shin Noodle SoupSince hitting the Korean market in 1986, Shin ramyun has been one of the most popular ramyun in and out of Korea. One of many reasons this iconic ramyun has remained at the top of the chart is the distinct spicy flavors in the broth.
Drawing inspiration from many spicy soups in Korean cuisine, Shin Ramyun has created a perfect formula for broth that balances the deep, flavorful, and mouthwatering peppery taste. The ruby-red seasoning powder contains flavoring agents like onion, kelp, and mushroom extracts and transforms water into a deep-red broth instantly. The smell of strong spicy peppers and onions hits your nose within seconds. The noodles are bouncy, and the dried flakes resemble dehydrated scallions and carrots.
Compared to other brands, it had the most ideal flavor balance that hit all the notes of spice and umami. I might be slightly biased (I have so many nostalgic memories with this brand), but it represents what a standard Korean ramyun should taste like more than anything else I tried. Even though there are other versions of Shin Ramyun, like Shin Ramyun Black and Shin Ramyun Non-Frying Noodles, which I enjoy, I see myself always coming back to the original.
Pro tip: Don't throw away any broth after you devour the noodles. It goes perfectly with slightly cold rice, which absorbs all the flavors when added to the broth. I like to leave a little bit of noodles in the broth too, so I can enjoy noodles and rice in one perfect bite.
Buy: Nongshim Shin Noodle Soup, $12.99 for 10 packages at Weee!
Credit: James Park Credit: James Park
Best Seafood: Ottogi Jin Jjambbong Spicy Seafood NoodleOttogi has a whole lineup of Jin Ramyun, including the original Jin Ramyun, which is considered one of the most affordable instant noodles in Korea. Jin Jjambbong, inspired by a popular Korean-Chinese dish called jjamppong, delivers spicy, savory, seafood-forward flavors like no other. It's on the pricey side, compared to other Jin Ramyun, but its components and flavors make the extra cost worth it.
Compared to other types of noodles, these are flatter rather than circular, but still wavy, mimicking the look of hand-pulled noodles used for jjamppong. Dried vegetable flakes are more abundant than other brands, with sizable chunks of dried seafood, like squid. The biggest difference, though, is the seasoning packets.
The seasoning is liquid, not powder, which dissolves in water quickly, and it even comes with a small package of chili oil, which you add toward the end, emphasizing the fiery taste that resembles being cooked in the hot wok. The broth tastes like rich seafood stock, mixed with savory chicken broth. It's not super spicy, but there's enough to taste different layers of vegetables and a variety of seafood that makes up the seasonings.
The final result tastes more like a dish you would expect from Korean-Chinese restaurants than an instant noodle package. To amp up the seafood flavors even more, I recommend adding a handful of frozen seafood mix.
Buy: Ottogi Jin Jjambbong Spicy Seafood Noodle, $7.49 for 4 packages at Weee! (originally $8.99)
Credit: James Park Credit: James Park
Best Spicy: Ottogi Yeul Super Spicy RamenIf the big red peppers on the packaging don't warn you how spicy this is, let me: This is truly one of the spiciest Korean noodles I've ever had. The dangerous smell of spicy seasoning powder will hit your nose immediately (be careful, you'll probably cough!). It has a more red pepper flakes-forward taste than Shin Ramyun, and when you take a sip of the broth, it might even hurt your stomach a little bit (based on my personal experience).
Even though Yeul ramen has had a dedicated fan base for many years, it became even more mainstream recently, thanks to the viral recipe that adds silken tofu. Silken tofu mellows down the spice in the broth, and the pudding-like tofu texture goes really well with the noodles. As someone who sweats so much while slurping this noodle, I highly recommend adding silken tofu. It's a quick way to replicate the flavors of soondubu jjigae, a Korean spicy silken tofu soup.
Buy: Ottogi Yeul Super Spicy Ramen, $14.12 for 5 packages at Amazon
Credit: James Park Credit: James Park
Best Mild: Paldo GomtangNot all Korean instant noodles are spicy, though, and this beefy, rich noodle has been a staple in my collection for many years. Compared to other non-spicy noodles, this tastes the closest to beef bone broth, or seollungtang (Korean ox-bone soup). The beefy seasoning powder is super versatile, used as a base for other dishes like yukgejang (Korean spicy beef soup) or tteokbokki.
The noodles are thinner than the other brands I tried, mimicking the textures of somen that's used in bone broth soup. It's slightly garlicky, wonderfully rich, and mild yet very flavorful. If you have a few slices of leftover beef, I recommend adding them here to make the noodles extra hearty.
Buy: Paldo Gomtang, $5.99 for 5 packages at Weee! (originally $6.49)
Credit: Zety Akhzar / Shutterstock Credit: Zety Akhzar / Shutterstock
Best Cheesy: Samyang Buldak Ramen CarbonaraI can't even keep up with the wide varieties of Buldak Ramen. There are at least five or six different brands when I walk into my local bodega (!), which is truly impressive. Samyang Buldak ramen is famous for its next-level, mouth-punching spicy sauce. The original and extra-spicy ones damaged my tongue for good (and yes, I still devour them!). If you are looking for something that has that iconic buldak sauce, sans permanent scarring, this carbonara is exceptional.
Compared to other brands, this one doesn't come with any dried vegetable flakes. Even the original buldak has a packet with toasted sesame seeds and seaweed, but this particular kind only has noodles, buldak sauce, and cheese powder. The noodles are slightly thicker than other kinds, reminiscent of knife-cut noodles, and they still have those square-ish shapes, not the circular ones.
The cheesy powder that comes on top of its iconic blood-like liquid seasoning changes the flavors and textures of the spicy noodle. The powder, which has little flakes of dried parsley, adds a creamy coat to the noodles and it tastes as if you've just made a cream sauce with milk, Parmesan, and a little bit of cream cheese; it's slightly sweet and milky. I recommend adding even more cheese, like American or mozzarella (which is my go-to), to this to turn it into the cheesiest noodles you can imagine. Oh, it's still spicy — not to the way it destroys your tongue, but similar to Sriracha spice, so don't underestimate the buldak sauce.
Buy: Samyang Buldak Carbo Hot Chicken Flavor Ramen, $21.98 for 10 packages at Amazon
Credit: James Park Credit: James Park
Best Black Bean Noodles: Paldo JjajangmenOne of the most popular subcategories of Korean instant noodles is black bean noodles. And ever since the success of the iconic Korean movie Parasite, many people have become aware of Jjapaghetti, powder-based black bean noodles. Jjapaghetti's unique formula mimics the savory taste of jjajangmyeon, but it has a less-concentrated, earthy flavor of black bean paste. It's still packed with umami. If you are looking for a thick jjajang sauce with chunks of vegetables, this instant noodle brand comes closest.
It comes with a generous portion of thick jjajang sauce, more than any other jjajang ramen brand. It's sweet and slightly earthy from black bean paste. Visible chunks of vegetables in the liquid-based sauce make you think you are eating the restaurant-quality jjajangmyeon, not the instant version.
I would fry pork belly and diced onions to make it taste even closer to jjajangmyeon and amp up the pork fat flavors, often used as a base of building jjajangmyeon sauce. I'm not saying this is better than jjapaghetti; it feels like you are comparing apples and oranges. But if you are in the mood for an extra-saucy, highly slurpable black bean noodle experience instantly, this is the best option.
Buy: Paldo Jjajangmen, $5.49 for 4 packages at Weee! (originally $6.99)
Credit: James Park Credit: James Park
Best Cold Noodles: Paldo BibimmenInspired by a popular noodle dish Bibim Guksu, this spicy and tangy noodle is a refreshing change in the collection of brothy noodles. The liquid, zingy-and-spicy seasoning coats the noodles effortlessly, as if coating the pasta with tomato sauce. It's especially ideal for hot summer days when you don't feel like sweating while slurping spicy, brothy noodles.
Compared to other cold noodles, it has more zesty flavors than mouth-punching heat. You distinctly taste the acidic zing in the sauce, which makes your mouth water while slurping the noodles. The spice level isn't so aggressive, but it lingers in your mouth pleasantly.
Great as is, it also pairs well with herbs like perilla leaves or chives. My favorite way to enjoy this noodle is to top it off with oily canned tuna. The residual oil from canned tuna balances well with the punchy, spicy sauce, and it's an easy, satisfying meal in 10 minutes.
Buy: Paldo Bibimmen, $5.99 for 5 packages at Weee! (originally $6.49)
How I Tested the Instant RamyunsI carefully selected 17 different noodles that I noticed at most H-Mart stores and Asian markets. When it comes to instant ramyun, there are mainly two big categories: brothy ones and non-brothy ones. But Korean ramyun offers way too many varieties just to shrink them into two big umbrellas. (Within the umbrella category of brothy ones, some are extremely spicy and others are mild with no hint of spice.) So I grouped them into different subcategories to cover as many different kinds as possible. Think of these categories as guides, not rigid rules.
Even though I'm a big fan of zhuzhing up my instant ramyun with other proteins and vegetables, for the sake of testing I didn't add any additional ingredients. I followed the instructions exactly, paying attention to the amount of water. (Some ramyun noodles require more water than others, and not measuring correctly changes the flavors dramatically!)
I also know that making multiple packages of noodles at once might result in different flavors than making one singular package; so to keep things consistent, I tasted a single package across each option. After a day of boiling and tasting, I found the ones that deserve a permanent spot in my pantry.
Did your favorite make the list? Tell us about it in the comments.
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Bibigo Ramyun Enters The Instant
CJ Foods, the global leader in Korean food, has launched its new product, "bibigo Ramyun", a premium Korean-style instant noodle that delivers rich and authentic Korean flavors. Thailand is the first country in the world to experience this product. The brand reinforces its commitment to not only providing authentic Korean taste but also creating a high-quality Korean lifestyle for consumers. CJ Foods is now stepping into the premium instant noodle, under the concept of "Full Flavors for a Delicious Night", aiming to connect with the new generation of consumers through the ever-growing K-Culture trend.
Mr. Kim Dong Hyun, Marketing Division Manager of CJ Foods (Thailand), stated, "CJ Foods has always been committed to delivering a premium Korean lifestyle experience to our customers. The launch of bibigo Ramyun marks the first time CJ Foods is entering the Thai market. We see the potential for growth in Thailand's noodle market, which is valued at over 26.7 billion baht and growing rapidly at an average rate of 10.7% per year. Instant noodles make up 80.24% of this market, and Thai consumers rank 9th globally in noodle consumption, averaging about 55 packets per person per year. Additionally, the ongoing popularity of K-Culture, including K-POP artists and K-Series, especially among younger generations, continues to drive demand. This motivates us to introduce a high quality, premium product at an affordable price, so that the younger generation can enjoy authentic Korean flavors through bibigo Ramyun and experience the K-Culture they love."
"We hope that this new product will receive a positive response from Thai consumers and connect familiar Korean culture even closer to Thai people. We also see it as a gateway to other aspects of Korean culture, such as the tradition of late-night eating, or ?? (Yashik), a moment where Korean food and K-Series intersect. This is the inspiration behind the launch of bibigo Ramyun as the perfect late-night companion, bringing happiness to everyone's late-night moments. Additionally, we are excited to collaborate with Wootteo — a cute character designed by a world-renowned K-POP artist — featured in a special package design collection available exclusively in Thailand." Mr. Kim Dong Hyun wrapped.
bibigo Ramyun, a premium Korean-style instant noodle, delivers deliciousness with a rich, flavorful taste that anyone will fall in love with. It combines the unique flavors of Korean cuisine with bibigo's signature sauce, crafted from selected ingredients to create a perfectly balanced taste. The noodles are thick and just the right texture, offering a chewy and satisfying bite. The product is available in five delicious flavors: Spicy Tteokbokki, Cheese Tteokbokki, Kimchi, Korean-style Chicken, and Korean-style Smoked Chicken, providing a full experience of both joy and taste. It is now available through exclusive distribution channels for each flavor.
5 Asian Noodle Dishes To Try In Orange County
Each Asian culture and subculture has its take on how they serve different types of noodles. I have tried at least 50 different Asian noodle dishes, but I don't think I've even scratched the surface. As a Korean American and food fanatic, here are five noodle dishes to try that will begin your introduction to the different kinds of Asian noodles.
#1 Xishang Roodle: 'Crossing the Bridge' Roodle
3396 S Bristol St – Santa Ana
@xishangroodle
Xishang Roodle is a Yunnan (province in southwestern China) style roodle (rice noodle) restaurant. They specialize in a dish called "Crossing the Bridge" roodles. As I took my first bite of the pricey $19.99 meal, I felt like I was crossing the bridge into another dimension of warm broth, crunchy vegetables, and long noodles. Xishang Roodle had the best presentation out of all the restaurants I tried. My favorite part was cooking the ingredients myself, it was like dinner and a show. All the ingredients for the bowl are on a separate wooden tray with mini plates and dropping each item into my soup brought me back to when I was a child dropping marbles and playing mancala. The star of the show was the minimal broth made fresh daily out of pork and chicken bones, the simplicity of the soup is my new prescription for any hangover. They offered half a dozen proteins including raw thinly sliced chicken, pork, and snakehead fish. The crunch of the fried crispy pork, chopped bean curd, and sauerkraut satisfy the craving for umami flavor as the quail eggs await its turn in your stomach. The combination of bean curd, a slice of meat, and a mouthful of noodles is the best way to eat this dish.
The thin smooth texture of the noodles allows for the broth and meat quality to shine through. Photo by Kaitlyn Han / el don#2 Pho Akaushi: Pho Akaushi Combo
3522 W 1st St – Santa Ana
no social media
Down an empty street in Little Saigon, filled with industrial buildings lies a hole-in-the-wall Pho Akaushi, run by a very sweet old Vietnamese couple. For $18.99 their Pho Dac Biet was a meat lover's dream come true, including bright pink rare beef, thick brisket, and chopped flank in small cubes. The three different kinds of meat create a mountain of beef that settles on top of an almost endless supply of thin rectangular noodles. The flank soaked up the well-seasoned umami broth flavor and was tender, soft, and melted in my mouth. On top of the meat and noodles rested a pile of fresh herbs including Thai basil, lemongrass, and fresh limes. Classically, the restaurant provided chili oil, vinegar, chili sauce, hoisin sauce, and sriracha on the table with little sauce dishes. This small unsuspecting restaurant is worth visiting for a meal that will leave you feeling satisfied.
Mazamen is a Japanese ramen dish that means "mix noodles". Kaitlyn Han / el don#3 Mogu Mogu: Curry Mazemen with pork chashu
2969 Fairview Rd – Costa Mesa
@mogumogu_la
I am no stranger to O.C restaurant Mogu Mogu. At Mogu Mogu their must-try dish is the $20.50 Curry Mazemen with a side of pork chashu. The flavor combination and mixture of the dishes is a delicious explosion on my tastebuds that leaves me missing the meal as soon as it's done. Although a bit pricey, this bowl of goodness is worth every penny with the perfect kick of spicy minced pork mixed with Japanese curry powder, followed by the crunch of kale. The udon noodles are perfectly chewy and gummy and they are the perfect vessel for that sauce. At the end of the meal, the restaurant also gives you a bowl of rice to soak up the leftover sauce which is my favorite part of the experience.. This restaurant is always packed with people, so make sure to get there early to avoid a long wait. This dish would definitely be my death-row meal.
READ MORE: Tropicaza bringing the underground house scene to Santa Ana The buckwheat noodles have a soft bite that is nutty and earthy in flavor, unlike typical wheat noodles. Photo by Kaitlyn Han / el don#4 – Tanakaya: Cold Soba Sampler
654 El Camino Real – Tustin
no social
Tanakaya is a Japanese soba restaurant that was founded in 1948 in Takasaki Japan. The restaurant opened a location in Tustin and is a hidden gem for anyone looking for authentic handmade Japanese soba or udon. Tanakaya's $17.95 cold soba sampler has a variety of toppings including tempura flakes and nameko mushrooms on six bundles of matcha or plain soba noodles. In a separate cup, the restaurant provides a side of fishy and smokey concentrated dipping sauce which is a combination of dashi, mirin (Japanese vinegar), soy sauce, and sugar. The sauce allows the noodles to shine and the portions of noodles given are quite generous for the price. At the end of the meal, you are given a kettle of hot water with a little bit of dashi powder in it to put into your leftover sauce to make a hot broth. This experience was very unique and is very authentic Japanese soba.
Yukgaejang or spicy beef noodle soup is good for when you want a dish that's spicy and comforting. Photo by Kaitlyn Han/ el don#5 – Yigah – Yukgaejang
8562 Garden Grove Blvd – Garden Grove
@yigah_gardengrove
Yigah is a Korean comfort food restaurant that specializes in traditional stews and soups. Yukgaejang is made up of the Korean words 'yuk' meaning beef and 'gaejang' which means dog meat soup. In Korean history, beef was a rare protein, and typically the only meat easily accessible was dog meat. Yigah's $17.99 dish includes shredded beef brisket, Korean thin rounded glass noodles, steamed egg, shitake mushrooms, and garlic. The broth of this dish is rich with lots of flavors from the gochugaru (Korean red pepper flakes), soy sauce, and sesame oil. The glass noodles are typically made out of sweet potato starch and water and don't taste like much but that's fine because they soak up the flavor of the broth. The ingredients of the soup mingle with one another to create a perfect slurp. I can always count on this soup to leave me happy, slightly sweating, and full. Just how I want to be.
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