|     |  

Buldak ramyeon

I've had an assortment of Buldak ramyeon, Korean spicy ramen, for a while but never got around to trying it. There was an article about it in the Washington Post that reminded me that I should try it!

I decided to start with the least spicy according to this chart:

jjajang

Jjajang it is. This is chicken flavor with spicy Korean black bean sauce. It's good!

The package instructions are:

Add noodles and flakes into 20 oz (600 mL) of boiling water and cook for 5 minutes. Please remain 8 tablespoons of water. Add the sauce and stir-fry for 30 seconds. Stir well and serve.

It's spicy but not sweat inducing. If you don't like spicy food at all, all varieties should be avoided because even this one, the mildest one, is spicy. But I like it, and we'll see about the others, but I'd get this again.

550 cal. 1,920 shu.

Quattro cheese

Add noodles into 20 oz (600 mL) of boiling water and cook for 5 minutes and 30 seconds. Please remain 6 tablespoons of water. Add the sauce and powder. Stir well and serve.

This flavor confused me! Of course macaroni and cheese is a thing, but when I think of ramen noodles I think of Japanese food, which rarely has cheese in it. There's a sauce packet and a powdered cheese packet, so it is sort of like boxed macaroni and cheese, but with different noodles, and spicy.

It is pretty good, however! I did not eat the whole thing as it has a huge number of calories, but I easily could have. The spice catches up with you after you stop eating.

590 cal. 2,323 shu.

Carbonara

Add noodles into 20 oz (600 mL) of boiling water and cook for 5 minutes. Please remain 8 tablespoons of water. Add the sauce and cheese powder. Stir well and serve.

This is another cheesy one. It's good, but I'm looking forward to the next one (kimchi).

550 cal. 2,400 shu.

  |     |